Apple Tarte Tatin
This French classic gets a contemporary make-over from Michelle Poteaux, co-owner and co-chef at Bastille. Easy to do - though perhaps not quite as beautifully as professional pastry chef Michelle has done - it's a star at any party year round.
Serves 8
5 ounces Puff pastry dough**
4 Cortland, Gala or Fuji apples
4 ounces unsalted butter
6 ounces granulated sugar
¼ teaspoon Vanilla Extract
Pinch of salt
Roll out puff pastry until it is about 10 x 10 inches square or approximately 1/8 inch thin (3-4 mm). Cut out 8 – 6-inch dough rounds and dock (poke small holes). Place in refrigerator on sheet pan until ready for use. **If you are using pre-made puff pastry, allow dough to thaw slightly, then cut rounds and re-refrigerate until you are ready to use. You will not need to roll out this dough if it is the pre-made type.
Peel and core apples. Cut in half and place in lemon water to prevent browning.
In a separate pan add granulated sugar and just enough water to make it like wet sand. Place pan over medium heat and cook until dark golden brown. Remove from heat and add butter, vanilla and pinch of salt. Place drained apple halves in caramel and place over low heat and cook until apples are just barely tender. Remove apples from pan.
Take 8 individual 4-inch diameter tartlet pans and divide the caramel amongst pans. Place one half of the apple in each tart pan on top of the caramel and then place one 6-inch disk of puff pastry on top. Push the dough into the sides between the tart pan and the apple.
Bake the Tatins in a 360-degree oven for 25 - 30 minutes or until the puff pastry is dark golden and the caramel is bubbly. Remove from oven and allow to cool until the caramel starts to thicken slightly. Carefully invert warm Tatin onto plate. Garnish with Crème Fraiche (preferably housemade), for the classic compliment as served in Paris.
Serves 8
5 ounces Puff pastry dough**
4 Cortland, Gala or Fuji apples
4 ounces unsalted butter
6 ounces granulated sugar
¼ teaspoon Vanilla Extract
Pinch of salt
Roll out puff pastry until it is about 10 x 10 inches square or approximately 1/8 inch thin (3-4 mm). Cut out 8 – 6-inch dough rounds and dock (poke small holes). Place in refrigerator on sheet pan until ready for use. **If you are using pre-made puff pastry, allow dough to thaw slightly, then cut rounds and re-refrigerate until you are ready to use. You will not need to roll out this dough if it is the pre-made type.
Peel and core apples. Cut in half and place in lemon water to prevent browning.
In a separate pan add granulated sugar and just enough water to make it like wet sand. Place pan over medium heat and cook until dark golden brown. Remove from heat and add butter, vanilla and pinch of salt. Place drained apple halves in caramel and place over low heat and cook until apples are just barely tender. Remove apples from pan.
Take 8 individual 4-inch diameter tartlet pans and divide the caramel amongst pans. Place one half of the apple in each tart pan on top of the caramel and then place one 6-inch disk of puff pastry on top. Push the dough into the sides between the tart pan and the apple.
Bake the Tatins in a 360-degree oven for 25 - 30 minutes or until the puff pastry is dark golden and the caramel is bubbly. Remove from oven and allow to cool until the caramel starts to thicken slightly. Carefully invert warm Tatin onto plate. Garnish with Crème Fraiche (preferably housemade), for the classic compliment as served in Paris.
Related Ingredients...
ApplesButter
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