Tart Tatin

Desserts | September 4, 2015 | By

DSC05946

DSC06044Apple season is sneaking up on us. Get some fresh apples and try this Tart Tatin. A real show stopper! Simply delicious! Very elegant but couldn’t be easier to make! Only 6 ingredients. There’s a reason this has been a classic since 1880!

Ingredients:

  • 1 store bought puff pastry
  • 6-8 firm apples (Fuji’s, Braeburns, or Granny Smith’s or a combination)
  • 1/2 cup of sugar (for the apples)
  • juice of 1 lemon
  • 6 Tbs of butter
  • 1 cup of sugar (for the caramel)


Directions:

Peel and core the apples, cut them into 4 lobes. Place them in a bowl and squeeze in the lemon juice and sprinkle them with sugar, let them rest while you make the caramel.DSC05958Preheat the oven to 425°
In a 10 inch cast iron or non stick skillet, melt the butter over low heat.

DSC05960When the butter is melted, pour in the sugar,DSC05965 turn the heat up a little, it should be low to medium. Cook, stirring frequently until the mixture turns a deep amber color, keep your eye on it, as soon as it turns color, remove it from the heat. It should take about 20-30 minutes, but always go by color.DSC05974Arrange the apples in the caramel neatly around the skillet in a single layer.

DSC05997Arrange the remaining apples on the top. Over medium heat cook the apples, pushing down on them with a spatula while they are just starting to cook.DSC05983Baste the apples frequently with a turkey baster.DSC05993Continue to cook til apples are starting to soften and they are a beautiful golden color, about 15 – 20 minutes.DSC05997Remove from the heat, then roll out the puff pastry to 1/4 inch thick and large enough to fit over the apples.DSC06004 Place the puff pastry over the apples and tuck the edges under the apples, careful, it’s super hot!

Make 4 small vent holes in the pastryDSC06009
Bake for 20 – 25 minutes til pastry is golden brown and the caramel is thick and sticky.DSC06022If the caramel seems too liquidy when you remove it from the oven, immediately place it on a burner and boil just a minute or two, til thickened, but don’t over do it.
Let it rest for about 15 minutes, then loosen the edges with a knife.
Place a plate or serving dish over the skillet,DSC06026Flip it over and give it a few taps, it should come right out! A few apples may be misplaced, just put them right back on! And if it gets stuck, spoon it out into bowls, serve it with vanilla ice cream and it will still be insanely delicious!

 

 

 

image_pdfimage_print

Comments

  1. Leave a Reply

    Christine Alt
    September 9, 2015

    Ruth,
    I have seen a few of your recipes “shared” by Petra on fb. They look amazing! I will be trying the Apple recipe in a couple weeks. I also live in Labadie & I think I met you years ago. Did you own for a while a shop for vintage and antiques in Gray Summit? My mom had the flowers on Hwy 100 out of GS toward Wildwood… I think you had gotten some of her flowers to dry for arrangements? Anyway, just thought I would tell you your recipes look “delicious” and I plan on making a few!
    Christine Alt

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>