Tarte Tatin

This recipe comes from the January 1996 issue of Cooks Illustrated.  I tried it for the first time when we were living in Uzbekistan in 2006, and it has never failed to impress.  Start by caramelizing the apples in sugar and butter in an oven-proof skillet on the stove, with slices arranged in a circle. Then cover the entire pan with an egg pastry made with confectioners’ sugar. Cooks Illustrated prides itself on testing and re-testing their recipes until they find the perfect ingredients and preparation method. However, every time I have made this tarte, I have managed with half the amount of apples called for in the recipe, each cut into six wedges rather than four.

Tarte Tatin
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