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Gallery Caramelized Apple Tart Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8

Ingredients Ingredient Checklist All-purpose flour, for dusting Pie Dough for Caramelized Apple Tart, or 1 unbaked store-bought refrigerated pie crust (7 1/2 ounces) 6 tablespoons unsalted butter, room temperature 1/2 cup sugar 6 (about 2 3/4 pounds) Rome Beauty or McIntosh apples, peeled, cored, and each cut into 8 wedges

Gallery Caramelized Apple Tart

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8

Caramelized Apple Tart

Caramelized Apple Tart

Caramelized Apple Tart

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8

Recipe Summary

prep: 30 mins total: 1 hr 30 mins

Servings: 8

prep: 30 mins

total: 1 hr 30 mins

prep:

30 mins

total:

1 hr 30 mins

Servings: 8

8

Ingredients

Ingredients

  • All-purpose flour, for dusting Pie Dough for Caramelized Apple Tart, or 1 unbaked store-bought refrigerated pie crust (7 1/2 ounces) 6 tablespoons unsalted butter, room temperature 1/2 cup sugar 6 (about 2 3/4 pounds) Rome Beauty or McIntosh apples, peeled, cored, and each cut into 8 wedges

Directions

Preheat oven to 425 degrees. On a floured work surface, roll out pie dough to a 1/8-inch thickness (or unfold store-bought dough). Invert a 9-inch plate on top of dough; trim dough around plate with a sharp paring knife to form a round (discard scraps, or save for another use). Refrigerate until needed.

Assemble the tart in a 10-inch cast-iron skillet. Press softened butter evenly into the bottom of the skillet, then sprinkle with the sugar. Arrange apple wedges in a circle around edge, then fill in the center with remaining wedges. Place skillet over medium heat, and cook until sugar mixture is light amber in color and bubbly, 8 to 10 minutes (syrup might brown unevenly).

Transfer to oven; cook until apples have softened, about 30 minutes. Carefully place dough round on top; bake until golden brown, about 15 minutes more.

Let cool, about 20 minutes. Run a knife around edge of skillet; invert tart onto a serving platter. Replace any apples that may have stuck to bottom of skillet; drizzle with any remaining pan juices. Serve warm or at room temperature.

Reviews (5)

 Add Rating & Review     63 Ratings   5 star values:        17    4 star values:        19    3 star values:        18    2 star values:        6    1 star values:        3

Reviews (5)

Add Rating & Review     63 Ratings   5 star values:        17    4 star values:        19    3 star values:        18    2 star values:        6    1 star values:        3

Add Rating & Review

63 Ratings 5 star values: 17 4 star values: 19 3 star values: 18 2 star values: 6 1 star values: 3

63 Ratings 5 star values: 17 4 star values: 19 3 star values: 18 2 star values: 6 1 star values: 3

63 Ratings 5 star values: 17 4 star values: 19 3 star values: 18 2 star values: 6 1 star values: 3

  • 5 star values: 17 4 star values: 19 3 star values: 18 2 star values: 6 1 star values: 3

    Martha Stewart Member     Rating: 1 stars       10/12/2017   I tried making this twice , two different pans. One cast iron skillet and the other a normal ovenproof pan. Both times I followed the recipe and had the same issue as the other review. It was stuck in the pan.  

Martha Stewart Member     Rating: Unrated       09/30/2010   Since you start this version of the Tart Tatin on the stove you might have trouble using anything but a skillet. And, what ever skillet you use must be able to take the heat of your oven. No plastic handles etc.  

Martha Stewart Member     Rating: Unrated       10/12/2009   My the sauce burned in the pan so there was no flipping of the tart. What did I do wrong?  

Martha Stewart Member     Rating: Unrated       10/19/2008   Can you use a tart pan or pie plate if you don't own a cast iron skillet?  

Martha Stewart Member     Rating: Unrated       07/05/2008   This is a family favorite and it's sooo easy! If you don't like to bake you can still WOW them!!!! Try it with peaches for a more summery dessert.

    Martha Stewart Member

    Rating: 1 stars 10/12/2017

I tried making this twice , two different pans. One cast iron skillet and the other a normal ovenproof pan. Both times I followed the recipe and had the same issue as the other review. It was stuck in the pan.

Rating: 1 stars

Rating: Unrated 09/30/2010

Since you start this version of the Tart Tatin on the stove you might have trouble using anything but a skillet. And, what ever skillet you use must be able to take the heat of your oven. No plastic handles etc.

Rating: Unrated

Rating: Unrated 10/12/2009

My the sauce burned in the pan so there was no flipping of the tart. What did I do wrong?

Rating: Unrated 10/19/2008

Can you use a tart pan or pie plate if you don’t own a cast iron skillet?

Rating: Unrated 07/05/2008

This is a family favorite and it’s sooo easy! If you don’t like to bake you can still WOW them!!!! Try it with peaches for a more summery dessert.

All Reviews for Caramelized Apple Tart

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Caramelized Apple Tart

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest