Sheet Pan Tarte Tatin – The New York Times

This is my sheet pan tarte Tatin, a large-format take on the classic French dessert, which is one of my all-time favorites. The apples soak up all the caramel and become tender and glossy and almost candied in texture. The pastry is buttery and crisp, and the entire dessert is not too sweet. Yes, it’s 15 whole apples, and halve and core them. Place the halves over the caramel and roast in a 300 degree oven. Set the apples aside, then turn the oven to 400 and put the jellyroll pan back in to let the caramel mixture reduce. Slice the apples a quarter inch thick, then layer them rounded sides down in tight, overlapping rows over the caramel. Bake the tart until the pastry is puffed and deep golden brown and dark caramel is bubbling up around the sides for a very special and elegant dessert that will feed a crowd.