In a large bowl, toss the apples with the cinnamon, ginger, salt, nutmeg, allspice and cloves. Reserve.
Preheat the oven to 400 degrees F.
In a 12-inch nonstick skillet, melt the butter over medium heat. Add the sugar and cook, swirling the mixture, until a deep caramel forms, about 7 minutes.
Arrange the apples in the pan, beginning with the outer rim, standing up on their sides, pinwheel style. Fill the center with as many apple halves as possible. Lay any remaining apples on top (the apples can be packed down as they shrink).
Cover with an inverted large steel bowl and cook over medium heat. After 10 minutes, wriggle in a few of the apples that you placed on top to tighten your spirals. Cook for another 10 minutes, continuing to pack down the apples.
When the liquids are syrupy and thick and the apples are tender, drape the pastry over the top of the apples and tuck in any overhang with a rubber spatula.
Bake for about 30 minutes, until the pastry is golden brown and cooked through.
Remove from the oven and let stand for 10 minutes.
Cover the tart with a large plate and very carefully invert the tart onto the plate.
Using a rubber spatula dipped in butter, smooth the top of the apples out.
Serve with crème fraîche or whipped cream.
Tips & Tricks
Make your crème fraîche about 12 hours ahead of time for optimal flavor and consistency.
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Elevate Your Tarte Tatin with Fresh-Picked Minnesota Apples
This delicious dish can be enjoyed any time of year, but planning your tarte around the Minnesota apple harvest in September and October will truly bring your baking to new heights. Visit minnesotagrown.com to find orchards near you.
Caitlin Hannah is Explore Minnesota's social media strategist and resident Disney expert. She grew up spending summer weekends at her family's lake cabin in Detroit Lakes, and brings that "up north" attitude to everything she does. When traveling around the state, she likes trying new restaurants and taprooms, or watching Minnesota hockey.
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