April 25, 2018–Day 3 of my French Boot Camp class at the CIA I was tasked with making a Tarte Tatin (Apple Tart). It starts with a Pâte Brisée (basic pie crust).
In a cast iron skillet I made a quick caramel from sugar then added butter. Once the butter and caramel was combined I placed thinly sliced Granny Smith apples in layers; separating each layer with sugar and dabs of butter. I should have made a nice design on the first layer because once the tartin is flipped from the skillet this is what you will see. This is them baked for 20-25 minutes. After the initial baking it is then topped with the Pâte Brisée and baked for another 20-30 minutes.
After allowing it to cool the whole thing is flipped out and can be enjoyed with your favorite ice cream, creme anglaise, whipped cream, or just off of a spoon!
