They will actually stand on end but thats OK since they will shrink as the tarte cooks. 1/2 teaspoon kosher salt. Cool for 15 mins, then invert the cake onto a flat plate. https://www.greatbritishchefs.com/recipes/classic-apple-tarte-tatin https://www.justapinch.com/recipes/dessert/cake/apple-cake-tatin.html For the pastry: 2 cups all-purpose flour. Apple Cake "Tatin" recipe: Recipe by Ina Garten. 1 tablespoon sugar. 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1 sheet frozen puff pastry (from a 17.3-ounce package), defrosted. I made Ina Garten/Barefoot Contessa's Apple "Tatin" Cake (recipe here on the FoodNetwork website). Preheat oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down. If an apple slice sticks, ease it out and replace it in the design on top of the cake. It's like the traditional Apple Tartine/Tartin/Tatin (seen all sorts of spellings) but substitutes cake for puff pastry. Cool slightly. https://thepuretaste.com/classic-french-apple-tarte-tatin-recipe 1/2 cup sugar 1 tablespoon apple cider vinegar I cut two medium-large gala apples and one small granny smith apple, and placed them into a glass 9 1/2" pie plate. Place the pan back over medium heat and cook the apples for 20- 25 minutes or until syrup has formed a thickened caramel. Serve warm or at room temperature, dusted with icing sugar. 5) Pour the cake batter evenly over the apple slices and bake for 30 to 40 mins, until a cake tester comes out clean. Preheat the oven to 425 degrees F. Peel and core the apples, then cut them into quarters. https://smittenkitchen.com/2019/11/perfect-apple-tarte-tatin https://www.davidlebovitz.com/dorie-greenspan-french-apple-cake-recipe All-purpose flour, for dusting. Place as many apple wedges as you can into the pan. Deselect All. Deselect All. 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