Ultimate Tarte Tatin
- 5 to 6 pounds tart apples (I like Braeburns, Jonathans, Honeycrisps, Jonagolds, or Fujis)
- Crème fraîche or vanilla ice cream for serving
- 1/8 teaspoon kosher salt
- ¾ cup granulated sugar
- 7 tablespoons unsalted butter
- Pâte Brisée, chilled
Peel, halve, and core the apples, being sure to get the stem and flower ends clean. In a heavy ovenproof 10-inch skillet or a tarte Tatin pan, melt the butter, add the sugar and salt, and cook over medium heat until the sugar begins to melt around the edges. Stir gently with a wooden spoon to hel...