Prep. Time: 15′ Cooking Time: 1h 10′ Serves 10
Ingredients:
- 1 sheet of fillo pastry
- Some flour for rolling out the pastry
- 7 tbsp sugar
- 7 medium-size firm apples, cleaned and cut into quarters or sixths
- A pinch of cinnamon
- 60g cold butter, cut into pieces
- 1 tbsp melted and cooled butter
- For serving: yogurt, whipped cream, or ice cream
Instructions:
- Sprinkle a little flour on the surface and roll out the fillo pastry to make it thinner.
- Using a cutter or a 25-26 cm plate, cut a round disc from the fillo.
- Poke holes all around the pastry with a fork and place it on parchment paper.
- Freeze it while preparing the remaining ingredients, so it firms up.
- Preheat the oven to 160ºC in a fan-assisted setting.
- Use a 22 cm ovenproof skillet (make sure the pan’s handle is ovenproof too!)
- Gradually add your sugar to the skillet and, over medium to high heat, let it melt and become caramel-like. Each time the added sugar melts, add the next tbsp.
- When all the sugar has melted, remove it from the heat and immediately add the cold butter pieces.
- Arrange the apples with their round sides touching the skillet.
- Place the apples in a circular arrangement, one very close to the other, avoiding any gaps between them.
- Brush the apples with the tbsp of melted butter.
- Sprinkle over with a little cinnamon.
- Place the skillet with the caramelized apples in the oven on the middle rack and bake for about 15 minutes.
- Remove the apples from the oven and your pastry from the freezer.
- Carefully cover the skillet with the frozen pastry.
- Using a fork, tuck the edges into the sides of the skillet, ensuring the apples are well-covered.
- With the blade of a knife, poke holes all around the surface of the pastry.
- Put the tart back in the oven and bake for about 30 minutes until the pastry puffs up, becomes crispy, and takes on a nice golden hue.
- Let the tart rest for about 10 minutes and cool slightly.
- With a knife, detach the apple tart from the walls of the skillet.
- Invert it onto a plate (we want all that apple caramel sauce to drain onto the tart.)
- Cut the tarte tatin into pieces and serve it with vanilla ice cream, yogurt, or whipped cream as preferred.
- Enjoy!
Source: Argiro Barbarigou
