Maple Apple Tarte Tatin with Maple Whipped Cream
10 (Makes one 9-inch tart)
10 (Makes one 9-inch tart)
  1. Preheat the oven to 375°F.
  2. Combine the sugar and 1 tablespoon water in a 9-inch cast-iron skillet and cook over medium heat, swirling the mixture in the pan until the sugar is dissolved; it will immediately begin to bubble and caramelize around the rim of the pan. Cook until the liquid is mahogany in color and has reduced by half. When it begins to smoke and turns deep dark brown, remove the pan from the heat and carefully add the butter and maple syrup. Swirl it around to coat the bottom of the skillet.
  3. Arrange about half the apples in the skillet, flat side down, in concentric circles, packing them tightly. Arrange the remaining apples on top in a second layer, tucking them in tightly (you need at least two layers of apples because they shrink). Place the skillet over medium heat and bring the syrup mixture to a boil. Leave the pan on the heat until the apples begin to release their juices and get a head start cooking, about 7 minutes more. Remove the pan from the heat.
  4. Roll out the dough to 1⁄8-inch thickness and 2 inches larger than the diameter of the cast-iron pan. Roll the dough back onto the rolling pin like a carpet. Unroll the dough over the apples in the skillet. Carefully tuck the edges of the dough in between the apples and the edge of the skillet. Transfer to the oven and bake for 30 minutes. (The kitchen should be smelling pretty good by then.) Reduce the heat to 350°F and bake 30 minutes more. Insert a toothpick into the tarte through an apple slice; if it slides in easily, the tarte is done.
  5. Remove from the oven and set aside on the counter, sliding a fork underneath the skillet to allow airflow. Let cool for 10 minutes. Run a sharp knife around the rim of the tarte, then, wearing oven mitts (the molten caramel can burn you if it escapes), top the skillet with an overturned rimmed plate and flip it over. Remove the skillet. Serve warm with a dollop of Maple Whipped Cream.
Recipe Notes

Maple Whipped Cream

½ cup heavy cream
2 tablespoons granulated maple sugar

Place the bowl and whisk attachment of a standing mixer in the refrigerator for 10 minutes.

Return the bowl and whisk to the mixer and pour the cream into the bowl. Whisk on medium-high speed until soft peaks form and the tines of the whisk begin to show in the cream. Add the sugar and whisk for 30 seconds more. Remove the bowl from the mixer, and using a hand whisk, finish whisking to stiff peaks. The whipped cream will keep in the refrigerator, tightly covered, overnight. Whisk before serving.