# @seattlehanddoc on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DcuOmmlvBGP
- **Gondola URL:** https://gondola.cc/posts/69842737-seattlehanddoc-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/4ab06a89ce.jpg
- **Posted:** 2026-08-31T23:08:38.000+00:00
- **Account Owner:** Wayne & Nancy (@seattlehanddoc) — https://gondola.cc/seattlehanddoc

## Caption

There’s a famous restaurant in Los Angeles called @ivyrestaurants , where I grew up celebrating birthdays and graduations. They’re known for their iconic Tarte Tatin, which I always thought was incredibly delicate and difficult to make. I finally decided to recreate it the way I remembered it — and I couldn’t believe how easy it was. It turned out absolutely spectacular.
Tarte Tatin — 10-Inch Skillet

• 3 lb large Pink Lady apples, about 7–9, peeled/cored
• 1 cup granulated sugar, divided
• 7 tbsp unsalted butter, cut into pieces
• 1–2 tsp vanilla paste
• 1 sheet all-butter puff pastry, thawed
• ¼ tsp fine sea salt, optional

DIRECTIONS

1. Prepare the pastry.
 Roll out puff pastry and cut into a 10-inch circle. Prick all over with a fork and refrigerate.
1. Prepare the apples.
 Peel, core, quarter apples. Keep quarters large and intact.
1. Make the caramel.
 Add ½ cup sugar to a dry 10-inch stainless-steel skillet over medium heat. Stir until it begins to melt and caramelize. Add remaining ½ cup sugar and continue stirring until dissolved and amber, about 3–5 minutes.

Whisk in butter and vanilla, whisking until bubbling, slightly thickened, and butterscotch-colored, about 3 minutes.

Add apples and gently turn to coat. Reduce heat to low and simmer another 5 minutes, until caramel is bubbly and apples are coated.

Pack the apples.
 Turn off heat and arrange apples tightly, rounded side down, around the skillet. Add a second layer if needed. Spoon remaining caramel over the apples.

Add the puff pastry.
 Lay pastry over the apples and gently tuck edges around the fruit. Stretch scraps around the perimeter where the pastry meets the skillet and tuck pastry down along the sides. Cut a few small vents.

Place skillet into the oven. Bake at 400°F for 30–40 minutes, until the pastry is golden brown and the caramel is bubbling around the edges.

Cool for 30–40 minutes before inverting.

  Place a large serving platter over the skillet. Carefully but quickly invert the tart onto the platter and lift away the skillet. If any apples remain behind, place them back on the tart.

#theivy #applepie #tatin #easydessert #dessert

## Stats

- **Views:** 432,455
- **Likes:** 14,448
- **Shares:** 0
- **Comments:** 262

## Tags

easydessert, dessert, tatin, applepie, theivy

---
Copyright (c) Gondola