Monday, September 04, 2006
Apple Tarte Tatin
This is an easy version of the French classic dessert.
Apple Tarte Tatin:
6 Granny Smith apples, peeled, cored and sliced into 6-8 pieces per apple
8 oz unsalted butter (1 stick)
1/2 cup sugar
Pinch of cinnamon, nutmeg & allspice
1 tsp vanilla extract
1 sheet frozen puff pastry, thawed
Preheat oven to 400 degrees. Roll puff pastry until stretched slightly and creases erased. Cut into a round the size of your 10-inch oven-safe saute pan (or cast-iron skillet). Cover pastry sheet, set aside and keep cold. With left over pastry, you can cut small shapes like hearts to use for a garnish when serving the tart.
Meanwhile, get saute pan hot and melt butter and sugar until melted together. Gently lay apple slices in pan in concentric circles in an attractive pattern. This will be the top of the tart when finished, so it's worth the effort here.
Continue to simmer butter and sugar until carmelized and apples are softened. Remove from heat, cover gently with puff pastry sheet and move entire pan into the oven. Cook until pastry is puffed up and golden brown. Remove from oven and gently invert onto a serving plate. Serve immediately with vanilla ice cream or whipped cream.
If not serving immediately, leave tart in pan and let stand at room temperature for up to 5 hours. Before serving, warm pan over low heat just to loosen tart to make it easy to invert.