Carefully tuck the edges of the dough between the apples and the pan on all sides. Bake tatin in the oven until the dough turns golden brown color, about 45-50 minutes. Remove from oven and let it cool slightly about 5 minutes. Prepare the large plate or cake stand you wish to serve apple tarte Tatin. Place the plate on top of the pan.
Tarte Tatin is a famous French upside-down apple tart. It’s made by covering the bottom of a skillet or cake pan with butter and sugar until it caramelizes, and then apples are layered on top. It is then covered in a simple dough like a pie crust called shortcrust pastry dough and then baked until finished.
I find Golden Delicious to be the best option for the Apple Tarte Tatin recipes. However, Jonagold, Honey Crisp, Cameo, and Cortland are good options as well. I included both instructions on how to make the tart dough (shortcrust pastry) by hand and in a food processor.
This keto apple tart is easier to make than a pie, and has the perfect apple to crust ratio for keeping it low carb. If you love apple desserts, then this is one that you can enjoy any time of year, even when apples aren’t at their peak. Growing up in New England, apples in the fall were a big deal.