This recipe is super simple but requires a pan that can safely, and effectively, go from stovetop to oven, such as cast iron. For a perfect Tarte Tatin, choose a variety of apple that will hold its shape while cooking, such as Granny Smith or Gala.
½ recipe Flakey Classic Piecrust
¼ cup non-dairy margarine
½ cup brown sugar
5 small apples, peeled, cored, and quartered
• Preheat oven to 425°F. Shape the pie crust dough into a disk and chill until ready to use.
• Over medium heat, in a 9-inch cast-iron pan, melt the margarine until liquid. Sprinkle on the brown sugar and then place the apples directly on top of the sugar, arranging snugly and evenly so that the domed sides are facing down. Try to eliminate any excess spaces in between the apples. Let the apples cook, completely undisturbed over medium heat for 20 minutes.
• Transfer the hot pan to the oven and bake on the middle rack for 20 more minutes.
• Remove from oven and let rest briefly.
• Roll the pie crust out in between two sheets of parchment paper, just wide enough to cover the cast-iron pan with about 1-inch excess. Flip the piecrust over the apples to cover, and push the dough gently down to form a rustic top crust. Bake for an additional 20 minutes, and then remove from oven and let cool for 10 minutes.
• Flip the pie out onto a lipped plate, roughly the same size as the tart. The dough will invert to form a lovely crust. If any apples happen to stick to the pan, carefully remove and place them back onto the tart.
• Serve warm or room temperature. Store in an airtight container for up to 2 days.