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Apple Tarte Tatin

APPLE TARTE TATIN: A mixture of Apples, Star Anise, Cinnamon sticks, Butter & Sugar: then baked in a hot cast iron skillet, in a single pie crust, and then flipped over.


1 stick butter, cut into pieces

3/4 cup white sugar

5 large Granny Smith apples - peeled, cored, and quartered and one just halved for the center

1 tablespoon all-purpose flour

1 9-inch unbaked pie crust, freshly rolled or one pre-boxed Pillsbury crust

1 Star Anise

2 Cinnamon sticks


Preheat oven to 375

A #8 Lodge Cast Iron Skillet for this recipe. A Lodge #8 measure 10" in case you don't have one use something else accordingly.

Prepare your pie crust if making it from scratch but don't roll it out yet. If you are using a prepared crust, remove from refrigerator to soften.

Put butter and sugar in skillet and place your apples on top with the half apple centered and upside down and then the quartered pieces fanned out around the center apple.

You don't want to pack them too tight so if you have any remaining apples, freeze them for smoothies or something else. Place the cinnamon sticks and Star Anise into the pan. Heat skillet on medium to melt butter and begin the carmelization process. Shake the pan once in a while until sugar caramelises to a light toffee color.

Now gently lower the heat to medium low and continue simmering for 10-12 mins until completely caramelised and your apples begin to soften a little. Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible. Then remove the skillet from heat for about 10 minutes while you prepare your crust.

Whether using fresh rolled piecrust or Pillsbury boxed prepared piecrust, use a plate slightly larger than the top of the skillet, flour your work surface and measure out a circle, then press the edges of the circle of pastry to thin them out. If it is too small, just roll it out some more until it fits.

After the pan has cooled a little, around 10 minutes, drape the pastry over the apples, then tuck the edges down the pan sides and under the fruit.

Pierce the pastry a little on top, then bake in preheated oven for 15 mins. At this point, remove skillet from oven and check to see if any juice has bubbled up the side of the pan. If it did, spoon some of it out at this stage. Now lower oven to 350 and bake for 15 mins more or until the pastry is golden brown.

Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

Enjoy!! I know I did.


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