Low Sodium Tarte Tatin

Total time1 hr 45 min

Prep time30 min

Cook time45 min

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Ingredients

6 servings

For the pastry

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
3–4 tbsp ice water

For the caramel and apples

4 tbsp unsalted butter
¾ cup granulated sugar
3 lbs firm baking apples (such as granny smith or braeburn), about 6 medium, peeled, cored, and quartered
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp vanilla extract

For serving

crème fraîche or vanilla ice cream, for serving (optional)

Instructions

1
Make the pastry: Whisk together the flour, 1 tbsp sugar, and 1/4 tsp salt in a large bowl. Add the chilled butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough is too dry to hold when pressed. Turn the dough out, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2
Preheat the oven to 375°F (190°C).

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