I mean, just look at them - too thin, too sparse, too pale, apples either under- or overcooked, and way too many apples have dissolved long before the cooking time should have been up, despite being “good baking apples.” I love it enough that I’ve written about it twice (!) in eleven years but my efforts were… mediocre at best. If you’re lucky, the apples will taste like they drank a cup of caramel and then napped in what they couldn’t finish. When made well, this upside-down apple tart looks like snug copper cobblestones on top of a rippling puff of flaky pastry. I don’t need all recipes to have 5- or 10- or fewer ingredients - I fare poorly under arbitrarily restrictive confines - but doesn’t it just blow your mind that you can make the apple tarte tatin above with only apples, sugar, butter, lemon juice, and a sheet of defrosted puffed pastry? VARIATION: If you blind bake the dough, you can cover it with fresh raspberry jam and top with fresh raspberries as another alternative.Almost without fail, the more bafflingly short an ingredient list and the more stunningly delicious the outcome, the more likely it is to rivet me. It is best to serve this tart within a few hours of removing it from the oven. This will add shine and sweetness to the baked tart. Use a pastry brush to glaze the tart with the apricot glaze.
Remove from the oven and cool on a wire rack. You want to be sure the bottom is fully baked or the tart will be soggy. Check the bottom of the tart by lifting it slightly off the parchment paper using an offset spatula. Place the tart in the oven and bake until the sides have risen slightly and the tart is golden brown, about 25 minutes. I repeat this all along the long sides to give the tart a scalloped edge. Then I use the back of a paring knife to mark the spot between my 2 fingers by pushing the dough in 1/4-inch. To do this, I gently press the tips of my first and second fingers into the dough, right at the edge. Sometimes I make a decoration along the edge of the dough on the long sides of the tart. Use a pastry brush to brush egg wash over the tops of the apple slices. Slice each half into 1/4-inch-thick slices and lay them lengthwise on the tart, overlapping the slices slightly. Use an offset spatula to spread the applesauce down the center of the tart shell.įilling: Peel, core, and halve the apples. Brush the tops of the 2 strips with egg wash. These edges will keep the filling inside the tart shell, as they rise slightly higher than the rest of the tart. Try to keep the strips straight and even. Place 1 of the thin strips on each side of the rectangle, over the egg wash. Use a pastry brush to brush a 1-inch border of egg wash along each long side of the rectangle on the baking sheet. Place the remaining rectangle on a parchment paper-covered baking sheet.Įgg wash: Combine the egg yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined.
Use a sharp paring knife to cut 2 (1 by 18-inch) strips from the top of the dough. Place the rectangle on the work surface with the long side facing you. When the puff pastry is ready to roll, place it on a lightly floured work surface and use a rolling pin to roll it into an 8 by 18-inch rectangle. Prepare the puff pastry as directed in the recipe and preheat the oven to 400 degrees F (204 degrees C).
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