It’s Friday, I refuse to be late, and so, in this spirit, a recipe that’s likewise swift and flexible:
Tarte Tatin
You will need:
A large nonstick oven-proof pan (cast iron works well)
For the crust, store bought is fine, or:
1 stick butter, cut into half-inch/pea-sized cubes
1 cup all-purpose flour (and extra for rolling)
¼ cup sugar
Pinch of salt
1 lemon, zested (optional)
½ cup cold ice water
2 tablespoons apple cider vinegar
For the filling:
6 apples, peeled, cored, and quartered (or equivalent amounts of peach, quince, pear; for a savory version, try tomato or onions and add herbs of choice)
1 cup sugar
¼ cup cider or juice (complimentary flavor to the fruit)
½ lemon, juiced
1 vanilla bean, seeds scraped
1 stick butter, cut into pats
Mascarpone or burrata, mixed with a bit of sugar, to garnish
Make the crust. Use a pastry cutter or food processor to combine the butter, flour, sugar, salt, and lemon zest. Combine until it looks “shaggy,” like finely grated cheese. Add the egg yolk. Mix the ice water and apple cider vinegar together, and 1 to 2 tablespoons to the mixture. Continue mixing until the dough comes together. If it seems dry, add more liquid and continue to mix gently. The mixture will combine into a dough. (You will not use all of the water). Form dough into a ball. Roll into an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet, wrap in plastic, and refrigerate for at least 2 hours and preferably overnight.
Preheat the oven to 425º F.
Make the filling. Place sugar, juice, lemon juice, and vanilla bean seeds into a 10-inch nonstick oven proof pan (cast iron is good). Stir to combine. Over high heat, bring the mixture to a boil, brushing down the sides of thee pan with a pastry brush dipped in water if necessary. After 7 to 8 minutes the mixture will begin to turn light brown. Swish the pan gently to promote even cooking. Cook the mixture for another few minutes until it becomes a deep amber. Remove from heat and stir in the butter, two pats at a time. The mixture will bubble up— this is desirable, but do be careful as it is scalding hot.
Arrange the fruit. When all of the butter has been incorporated, arrange the fruit rounded side down in concentric circles. The bottom will become the top, so take this into account, and be decorative about it.
Cook the filling. Return the pan to the burner and cook over medium heat for about 20 minutes. Remove from heat.
Apply pastry. Retrieve the pastry from the fridge and place it atop the fruit. Tuck the edges in around the fruit so it is securely held. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy.
Upend and plate. Let tarte cool for 10 to 15 minutes. Place a serving platter upside down atop the pastry and carefully flip the pan and platter over. Let the tarte fall gently out of the pan. Slice, and serve with cheese of choice.