Tarte Tatin
 
Makes 1 (8-inch) tart
Ingredients
  • Tart Dough (recipe follows)
  • 5 large apples (925 grams)*
  • Juice of 1 lemon (30 grams)
  • 5 tablespoons (60 grams) granulated sugar, divided
  • 1 tablespoon (6 grams) grated fresh ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ cup (57 grams) unsalted butter
  • 9 whole star anise (8 grams)
Instructions
  1. On a lightly floured surface, roll Tart Dough into a 9-inch circle. Wrap in plastic wrap, and refrigerate for 20 minutes.
  2. Peel, core, and quarter apples. Cut each quarter in half lengthwise. In a medium bowl, toss together apples, lemon juice, 1 tablespoon (12 grams) sugar, ginger, cinnamon, and cloves. Let stand for 20 minutes. Drain excess juice.
  3. Preheat oven to 425°F (220°C).
  4. In an 8-inch cast-iron skillet, melt butter over medium heat. Add remaining 4 tablespoons (48 grams) sugar; cook, stirring occasionally, until mixture becomes a light caramel color. (Mixture may look separated.)
  5. Remove pan from heat, and arrange star anise and apple slices along bottom. Place extra apple slices on top. Cook over medium-high heat, without stirring, until apples begin to turn golden brown and caramel is a dark amber color, 10 to 15 minutes. Remove from heat, and let cool for 5 minutes.
  6. Cut several 1-inch vents in top of Tart Dough to release steam. Place Tart Dough on top of hot apples, tucking in along edges, being careful not to burn your fingertips.
  7. Bake until golden brown, about 25 minutes. Let cool for 15 minutes before inverting onto a cake plate.
Notes
We used Granny Smith, but Gala, Braeburn, and Golden Delicious are also great alternatives. Almost any variety of apple will do.
Recipe by Bake from Scratch at https://bakefromscratch.com/tarte-tatin/