Recipe by Paula Bowman
Photography by Michael Alberstat
Food Styling by David Grenier
First published in Wish April 2008
Chef's Tip
- We used a 9-3/4-inch cast-iron tarte tatin pan for this recipe, but an ovenproof, 10-inch, nonstick pan works equally well.
- If you make the tart in advance, follow instructions 1 to 4, and allow tart to cool without inverting pan. To serve, heat pan slightly on stove to allow caramel to soften, then turn out.
French | Baking | Pastry | Apples | Vegetarian | Dessert | All categories...
food
Apple Tarte Tatin
Using a store-bought puff pastry for the crust is a great way to save time. Look for one made with butter for best flavour. Make your own crème fraîche at least a day early.
Ingredients (Makes 8 servings)
| 1/2 | pkg (about 8 oz) puff pastry, thawed |
| flour for rolling puff pastry | |
| 6 | Granny Smith or other firm baking apples, peeled, cored and quartered |
| 3/4 cup | granulated sugar |
| 2 tsp | fresh lemon juice |
| 1/2 tsp | vanilla extract |
| 2½ tbsp | unsalted butter |
| 2 cups | crème fraîche |
Instructions
- Preheat oven to 400°F. Roll puff pastry on a lightly floured surface into a large square and cut out an 11-inch circle. Place in refrigerator to chill.
- Toss apples with 1/4 cup sugar, lemon juice and vanilla. Set aside.
- Melt butter over medium heat in a cast-iron pan and add remaining sugar. Stir occasionally until sugar dissolves and turns a golden caramel colour, about 5 minutes. Remove from heat.
- Arrange apples over caramel, rounded-side down in a slightly overlapping circular pattern. The pan will be very full but the apples will shrink as they cook. Cover with reserved puff pastry circle and tuck edges in. Bake until pastry is puffed and golden, about 35 minutes.
- Remove from oven and let cool for 10 minutes. Invert a serving plate over pan and quickly turn pan and plate over together. Serve warm with crème fraiche.
Nutritional information
Nutrients per serving (1/8 tart with 2 tbsp crème fraîche): 449 calories, 25 g fat, 4 g protein, 55 g carbs, 2 g fibre, 197 mg sodium.
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