BETHESDAMAGAZINE.COM | SEPTEMBER/OCTOBER 2015 345
3 cups all-purpose flour
½ teaspoon salt
6 tablespoons cold butter, diced
into small cubes
6-7 tablespoons of very cold water
1. Preheat an oven to 375 degrees. Peel,
core and halve the apples and toss
them in the lemon juice.
2. In an ovenproof 9-inch sauté pan,
heat the sugar, water and Karo Syrup
on medium-high heat. Stir the sugar
occasionally with a wooden spoon so
that it caramelizes uniformly. Once
the sugar has fully caramelized (
turning the color of coffee with a little
cream in it), add the butter. Be careful: The caramel will be very hot.
3. Using a pair of tongs, add the apple
pieces individually until they are
packed tightly and slightly overlap-
APPLE TARTE TATIN
8 Granny Smith apples
Juice of two lemons
¾ cup sugar
2 tablespoons water
2 tablespoons Karo Syrup
4 tablespoons butter
flaky dough prepared ahead
(or one package of puff pastry)
1. Combine the flour and salt in
a mixing bowl. Toss the diced
butter with the flour to coat
2. Using a bench scraper or two
forks, chop the butter with the
flour until the mixture resembles coarsely ground cornmeal.
3. Make a well in the mixture
and pour the water into the
well. Incorporate the dry ingredients with the water, beginning with the walls of the well
and working outward.
4. Once the flour and water are
combined, but still loose and
crumbly, form the mixture into
a loose ball. Using the heel of
your hand, smear the dough
a bit at a time across a lightly
floured surface such as a
table, stretching it to a length
of about 10-12 inches. This
milling process helps to fully
incorporate the butter into the
dough. Form the dough into
a ball and repeat the milling
process. Press the dough into a
disk, wrap in plastic and then
chill for at least 30 minutes.
ping. Cook the apples for 4 to 5 minutes. Remove the pan from the heat.
4. Place the prepared flaky dough (or
puff pastry) over the apples and fold
the rim of the flaky dough back over
on itself to form a lip.
5. Using a knife, make a hole in the
center of the pastry about ½ inch in
diameter. Fold a 2-inch square piece
of aluminum foil in half, and wrap it
around your finger to form a cylindrical tube. Insert the foil tube into the
hole in the center of the pastry.
6. Place the pan with the apples and
the pastry into the preheated oven.
Bake until the flaky dough is cooked,
about 20 minutes. Remove from the
oven and allow the dish to cool for
about 45 minutes. Remove the aluminum foil vent.
7. When ready to serve, heat the pan
over medium heat to loosen the
apples and caramelized sugar from
the pan. Place a large plate over the
pan, and then invert the pan so that
the pastry will be under the apples.
Use a rubber spatula to loosen the
tart if needed.