Recipe

Step 1: Roll out the dough on a lightly floured surface, then cut out a circle slightly bigger than an 8″ flameproof baking or tatin dish. Roll the dough over the rolling pin and place it on a baking sheet, cover with plastic wrap and chill the dough 25-30 minutes. This will prevent it from shrinking during baking.

Step 2: Heat the oven to 375°F. Melt the sugar gently in the baking or tatin dish over medium heat until golden brown, then remove it from the heat and stir in the butter. Sprinkle about 1/4 of the rosemary leaves over. Arrange the apples tightly along the edge of the dish in a circle, then make smaller circles of tightly fitted apples within this circle until the bottom is covered and all the apples are used. Bake 35 minutes.

Step 3: Remove the baking dish from the oven, sprinkle the remaining rosemary and the almonds over the apples and place the dough on top, tucking the edge into the side of the dish. Return the dish to the oven and bake 20 minutes longer, or until the pastry is golden brown and crisp.

Step 4: Remove the tart from the oven and leave it to cool for a few minutes. Put a large upturned plate on top of the tart and, holding both the plate and dish, flip them over, giving a firm shake halfway, to unmould the tart onto the plate. Sprinkle with a few extra almonds. Et voilà, a perfect tarte tatin with rosemary. Serve with chilled crème fraîche.

See more recipes from Daniel Galmiche.

Reprinted with permission from Daniel Galmiche’s French Brasserie Cookbook (2011 Duncan Baird).