Ingredients

Preparation

Center the grill in the oven and preheat to 375 F (190 C).
In an 8″ (20 cm) cast-iron skillet, melt the butter.
Sprinkle with sugar and cook until the caramel reaches the desired color.
Stop cooking by adding the lemon juice and removing from heat.

Place the apple quarters, hollow side down, in a rosette pattern, packing them tightly.
Add a second layer of apples on top, cutting the quarters in half if necessary.

Place the shortcrust pastry on top, tucking the edges inside the skillet.
Bake for 30 to 40 minutes.

Cover the skillet with a large plate and flip quickly.
Serve warm with whipped cream or vanilla ice cream.

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Dessert

Tarte Tatin with Caramel and Fleur de Sel Butter

Name: Tarte Tatin with Caramel and Fleur de Sel Butter
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 serving
Ingredients: 1 shortcrust pastry of 9" (23 cm) in diameter; 1/2 cup (125 g) of unsalted butter; 3/4 cup (150 g) of sugar; 1 tablespoon of lemon juice; 1 teaspoon of fleur de sel; 8 firm apples, peeled, cored and quartered

Preparation: 15 min

Cooking: 45 min

Servings: 1

The Tarte Tatin with caramel and fleur de sel butter is a sweet twist on the classic. It combines rich caramel with the richness of apples, all enhanced by a pinch of fleur de sel for an unforgettable taste experience. This tart is best served warm, accompanied by a scoop of vanilla ice cream, for a comforting and satisfying dessert.