Einkorn Apple Tarte Tatin

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Ingredients

For the Pie Crust:

  • 1 1/4 cups (150 g) All-Purpose Einkorn Flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 tablespoons (56 g) cold unsalted butter, cut in 1/4-inch cubes
  • 3 tablespoons cold water

For the Pie Filling

  • 4 tablespoons (56 g) cold unsalted butter, cut in 1/4-inch cubes
  • 5 large tart apples, like Granny Smith
  • 3/4 cup, plus 2 tablespoons (178 g) sugar
  • 1 tablespoon lemon juice
  • pinch of salt

Directions

  1. Make the crust: In a medium bowl, combine the flour, sugar, and salt. Cut in the butter with a pastry blender until the mixture is sandy and you can’t get the chunks of butter any finer. Add the water and mix in just to combine, then gently knead with your hands in the bowl until the dough just holds together when pressed into a ball. 
  2. Form the dough into a disc, wrap in plastic wrap and refrigerate.
  3. Make the filling: Peel, core and slice the apples in 1/4-inch thick slices and add them to a large bowl. Toss the apples with the remaining 1/4 cup plus 2 tablespoons of sugar (78 g), lemon juice, and salt.
  4. Add butter and 1/2 cup of sugar (100 g) to a 10-inch cast iron skillet. Cook on medium-low heat for 5 minutes. 
  5. Remove the skillet from the stove. Tightly arrange the apple slices around the pan in a circular pattern. If they do not all fit, you can layer the slices. 
  6. Preheat the oven to 375F.
  7. Return the skillet back to the stove and cook the apples for 10 minutes on medium-low heat. Let the apples cool for 5 minutes.
  8. Remove the pie crust from the refrigerator. Dust your work surface lightly with flour and roll the dough to a 10-inch round.
  9. Drape the crust over the apples, tucking the edges around the side of the pan the best you can.
  10. Bake for 35 minutes until the crust is lightly golden brown.
  11. Let the pie cool for 20 minutes. Place a serving platter on top of the skillet, then invert the skillet to transfer the pie to the dish.
  12. Serve warm or let cool completely before serving. Store at room temperature for one day and refrigerate for up to three.