I’m back and bringing you an apple tart tatin!

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So, I know it’s been forever and ever since I’ve posted and I’m sorry!  Time simply got away from me! With summer work, family affairs and catching up with friends I’ve been swamped! Now, that I’m settled back at school I’ve been stocking up on my favorite fall recipes and am thrilled to have the opportunity to share one with you today!

Can we pause for one second and just look at the beautiful colors outside. I love fall, and it’s far and away my favorite season with its stunning foliage, crisp weather and (of course!) delicious treats.

This Apple Tart Tatin recipe is an absolute show stopper. The recipe is super simple, and the presentation is absolutely flawless. I’m telling you, I was oohing and aahing myself at the wonder of such a beautiful dessert. The most important step is that you serve the tart immediately – not that you’ll be able to resist anyway! – but allowing the tart to sit can create a soggy crust. A soggy crust is a big no-no in my book as it ruins the wonderful contrast between those warm velvety caramel apples and your crisp puff pastry.

Enjoy! XO, Tita

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Apple Tart Tatin

6 Medium Apples (I used honeycrisp as they were picked locally, but I bet you would get great results with Golden Delicious, Granny Smith or other common apple pie varieties)

1 Lemon

6-7 Tablespoons of butter

1 vanilla bean

1 cup of sugar, plus about ¼ cup extra

1 Sheet of Puff Pastry

1. Peel and core apples, then cut into quarters. *a great tip is to core the apples with a melon baller so they maintain their round shape* Toss apple quarters with the juice of 1 lemon.

2. Heat a 10-inch cast iron skillet (it’s gotta be a super heavy duty skillet) over medium heat and melt down 6 tablespoons of butter. Once melted add in 1 cup of sugar and the seeds of vanilla bean.

3. Whisk the sugar and butter mixture continuously until the sugar dissolves and combines with butter to form a caramel. Continue whisking to combine until you have a nice golden, amber caramel. *Note: this takes a long time and can get a little sticky. I promise if you tough it out and keep whisking all will end well.

3. Once caramel has formed, and butter and caramel mixture are almost, if not totally incorporated remove skillet from heat.

4. Arrange the apples in the skilled round side down. Fill up one full layer, and if you  have more apple quarters left start a second.

5. Return pan to stove over medium heat and cook in caramel sauce for another 25-30 minutes. While the caramel apple mixture is cooking regularly poon liquid from the bottom of pan and coat the apples on top. Note: you want to wait a few minutes before trying to coat apples as the caramel may have hardened while off stove.

6. While apples are cooking preheat over to 400°F.

7. Roll out puff pastry sheet and sprinkle with flour. Cut a circle of pastry dough that is about two inches wider than your skillet and add a few vents.

8. Once the apples are soft – a little bit firmer than an apple pie filling – remove from heat. Cover pan with puff pastry and tuck edges down and around the apples to the best of your abilities – this produces a nice edge to the crust. Ensure that vents are open to allow steam to escape while cooking.

9. Transfer to oven and cook until puff pastry is golden brown, about 18-20 minutes.

10. Remove from oven and allow to rest for 2-3 minutes. Put on oven mitts, cover skilled with plate (its okay to crush the pastry a little here) and flip. Ta-da!! A beautiful tart tatin before your very eyes! Serve immediately!

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