Deselect All. 5) Pour the cake batter evenly over the apple slices and bake for 30 to 40 mins, until a cake tester comes out clean. All-purpose flour, for dusting. Cool for 15 mins, then invert the cake onto a flat plate. I made Ina Garten/Barefoot Contessa's Apple "Tatin" Cake (recipe here on the FoodNetwork website). 1 tablespoon sugar. 1/2 cup sugar 1 tablespoon apple cider vinegar Serve warm or at room temperature, dusted with icing sugar. Apple Cake "Tatin" recipe: Recipe by Ina Garten. Place as many apple wedges as you can into the pan. If an apple slice sticks, ease it out and replace it in the design on top of the cake. I cut two medium-large gala apples and one small granny smith apple, and placed them into a glass 9 1/2" pie plate. Preheat oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down. Place the pan back over medium heat and cook the apples for 20- 25 minutes or until syrup has formed a thickened caramel. 1/2 teaspoon kosher salt. 1 sheet frozen puff pastry (from a 17.3-ounce package), defrosted. 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced For the pastry: 2 cups all-purpose flour. They will actually stand on end but thats OK since they will shrink as the tarte cooks. Cool slightly. It's like the traditional Apple Tartine/Tartin/Tatin (seen all sorts of spellings) but substitutes cake for puff pastry. Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet. Deselect All. Preheat the oven to 425 degrees F. Peel and core the apples, then cut them into quarters.