perfect apple tarte tatin
Almost without fail, the more bafflingly short an ingredient list and the more stunningly delicious the outcome, the more likely it is to rivet me. I don’t need all recipes to have 5- or 10- or fewer ingredients — I fare poorly under arbitrarily restrictive confines — but doesn’t it just blow your mind that you can make the apple tarte tatin above with only apples, sugar, butter, lemon juice, and a sheet of defrosted puffed pastry?
Or, you should be able to. When made well, this upside-down apple tart looks like snug copper cobblestones on top of a rippling puff of flaky pastry. If you’re lucky, the apples will taste like they drank a cup of caramel and then napped in what they couldn’t finish. I love it enough that I’ve written about it twice (!) in eleven years but my efforts were… mediocre at best. I mean, just look at them — too thin, too sparse, too pale, apples either under- or overcooked, and way too many apples have dissolved long before the cooking time should have been up, despite being “good baking apples.”