How to Make Upside-Down Tarts

These easy tarts are called "tarte tatin" in France and on restaurant menus in the U.S. The beauty of them is the caramelized surface on the fruit, which cooks closest to the pan, with the dough on top. To serve, you carefully invert them onto serving plates. Serves 6.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1/4 cup water
• 2/3 cup sugars
• 2 cups peeled and sliced fruits
• 2 tbsp. unsalted butters
• 1 recipe tart dough
• 2/3 cup sugars
• 2 cups peeled and sliced fruits
• 2 tbsp. unsalted butters
• 1/4 cup water
• 1 recipe tart dough

1. Roll out one recipe of tart dough until it's 1/4-inch thick (see "How to Make a Tart Crust").

2. Prick the dough all over with a fork, and then cut rounds to fit six 4-inch individual baking pans.

3. Cut rounds of parchment paper that will fit in the bottom of the individual baking pans.

4. Heat the sugar and water in a small sturdy pan until the sugar starts to turn golden.

5. Remove the sugar and water mixture from the heat when golden and carefully stir in the butter.

6. Pour a thin layer of sugar in the bottom of each pan, about 1/8-inch thick or less.

7. Arrange fruit (see Tips below) in one layer only in the bottom of the pan.

8. Top with a round of tart dough, tucking the edge of the dough around the fruit.

9. Bake for 15-20 minutes or until the dough turns golden.

10. Carefully remove from the oven.

11. Working with one pan at a time, hold it in an oven mitt, place a plate over it, and then invert in one swift motion. Remove the baking dish, peel off the parchment paper, and serve.

Tips & Warnings

• You can use many different kinds of fruit. Tart baking apples work best, but any sturdy fruit will work, such as pineapples, nectarines, mangoes and pears.
• Cut the fruit in slices no thicker than 1/2 inch. They need to be thin enough to cook all the way through in less than 20 minutes, or at the same rate as the dough.
• Cut the dough by pressing one of the baking pans into it to outline its exact shape.

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