- 6 to 8 large, firm-fleshed apples: preferably Braeburn, or use a mix of Honeycrisp and Granny Smith
- 6 tbsp salted butter, very soft
- ⅔ cup granulated sugar or light brown sugar
- 1 sheet all-butter puff pastry, about 8 ounces (store-bought is fine)
- ½ cup Apothic Cab
- Preheat the oven to 425F
- Peel your apples. Slice your apples into quarters, removing the seeds and core.
- Coat a 10-inch oven-proof skillet with a thick layer of butter. Then, sprinkle sugar evenly over top of the butter.
- Place the skillet over medium-high heat and cook until the butter melts, the sugar dissolves and begins to caramelize.
- Place the apple quarters into the butter and sugar sauce – arranging in a circular pattern if possible when you place them in.
- Then, slowly pour in the Apothic Cab and allow the liquid to reduce. Continue to cook until the apples soften and the caramel begins to form/brown. This should take between 10 to 12 minutes – keep a close eye on the caramel at this stage as you do not want it to burn.
- Remove the skillet from the heat once the apples are tender and the caramel has thickened.
- You can rearrange the apple slices inside the skillet at this point.
- Next, sprinkle your work surface with flour and roll the pie dough out into an 11-inch circle – or enough to fully cover the top of your skillet. Pinch the edge to create a ruffle around the crust.
- Place the crust on top of the apples inside the skillet, and tuck in the edges around the apples.
- Bake in the preheated oven until the crust is golden brown, about 20 minutes.
- Remove the skillet from the oven and allow it to cool for 5 minutes. Once it’s cool enough to handle, place a plate over the top of the pan and carefully invert to release the tarte from the skillet. Scrape any remaining apples stuck to the pan back on top of the crust.
Finish & Serve
Allow the tarte to cool slightly before serving as the sugars may burn. Cut off a slice and serve with a glass of Apothic Cab for a night of easy sophistication. For an added layer of decadence, serve with a spoonful of whipped cream, or French vanilla ice cream.