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EFK Tarte Tatin

A classic upside-down French apple tart with deeply caramelized fruit under a crisp pastry lid. This EFK version keeps the method practical for a home oven while preserving the hot-skillet caramel technique that defines the dish.

Ingredients

6 firm baking apples (about 2 1/2 lb), peeled, cored, and quartered

3/4 cup granulated sugar

6 tbsp unsalted butter, cut into pieces

1 tbsp fresh lemon juice

1/4 tsp kosher salt

1 sheet all-butter puff pastry (about 8 to 10 oz), thawed but still cold

All-purpose flour, for rolling

Crème fraîche or vanilla ice cream, optional for serving

Directions

1. Heat the BlueStar oven to 400°F. Lightly flour the work surface and roll the cold puff pastry just large enough to cover a 10-inch oven-safe skillet; chill while the apples cook.

2. Add the sugar to the skillet over medium heat. Cook without stirring until it melts and reaches a medium amber color. Remove from the heat and carefully whisk in the butter, lemon juice, and salt.

3. Pack the apples snugly into the caramel. Return to medium-low heat and cook 15 to 20 minutes, gently turning or basting the apples once or twice, until they begin to soften and the caramel thickens.

4. Lay the chilled pastry over the apples and tuck the edge down inside the skillet. Cut 3 small steam vents in the center.

5. Bake 25 to 30 minutes, until the pastry is deeply golden and crisp. Rest 10 minutes.

6. Wearing oven mitts, place a large serving platter over the skillet and invert in one confident motion. Lift the skillet away carefully and serve warm.

1. Heat the BlueStar oven to 400°F. Lightly flour the work surface and roll the cold puff pastry just large enough to cover a 10-inch oven-safe skillet; chill while the apples cook. 2. Add the sugar to the skillet over medium heat. Cook without stirring until it melts and reaches a medium amber color. Remove from the heat and carefully whisk in the butter, lemon juice, and salt. 3. Pack the apples snugly into the caramel. Return to medium-low heat and cook 15 to 20 minutes, gently turning or basting the apples once or twice, until they begin to soften and the caramel thickens. 4. Lay the chilled pastry over the apples and tuck the edge down inside the skillet. Cut 3 small steam vents in the center. 5. Bake 25 to 30 minutes, until the pastry is deeply golden and crisp. Rest 10 minutes. 6. Wearing oven mitts, place a large serving platter over the skillet and invert in one confident motion. Lift the skillet away carefully and serve warm.