Apple Tart Tatin
by Caren McSherry
The season of apples is upon us and quick, easy recipes that incorporate one of our finest fruits is essential. Tart Tatin can be made in the fanciest of pans or as simplistic as a cast iron fry pan. A good quality ice cream is the only addition that could possibly make this better.
prev
next
Ingredients:
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 5-6 peeled and cored apples, such as Granny Smith, Rome Beauty or Golden Delicious
- 1 tsp. ground cardamom (optional)
- 2 tbsp. fresh squeezed lemon juice
- 8 oz. package frozen puff pastry
- 9 - 10 inch cast iron fry pan or heavy bottomed cake pan
Method:
1. Heat the butter in the pan. Once the butter has melted, add the sugar. Sprinkle in the cardamom if desired.
2. Quarter the peeled apples and place them in the pan, fitting them tight to each other. Sprinkle the lemon juice on top.
3. Roll the puff pastry to fit the top of the pan, place over the apples and tuck the edges tight to the pan. Cut 5 steam holes in the top of the pastry.
4. Bake in a preheated 400F degree oven for 20 minutes or until the pastry is golden brown and slightly puffed.
5. Remove from the oven, invert onto a large plate, slice and serve warm.
For variety you could substitute an equal amount of pears, peaches or plums.
Serves six to eight.
2. Quarter the peeled apples and place them in the pan, fitting them tight to each other. Sprinkle the lemon juice on top.
3. Roll the puff pastry to fit the top of the pan, place over the apples and tuck the edges tight to the pan. Cut 5 steam holes in the top of the pastry.
4. Bake in a preheated 400F degree oven for 20 minutes or until the pastry is golden brown and slightly puffed.
5. Remove from the oven, invert onto a large plate, slice and serve warm.
For variety you could substitute an equal amount of pears, peaches or plums.
Serves six to eight.
