Apple Tart Tatin

Prep Time:

40m

Bake/Cook Time:

25m

Yield:

6 servings

Apple Tart Tatin is an absolutely delicious creation from the French Tatin sisters. Created a century ago, this tart can be found on the menu of some of the most exclusive and expensive hotels in France. You'd never know you can make this impressive dessert with only 5 ingredients! Fresh apples are poached and caramelized, then topped with a crispy and flaky puff pastry. Once baked, the Apple Tart Tatin is flipped upside down and served warm. Delicious on its own, Chef Eddy's Apple Tart Tatin is also fantastic topped with ice cream. Best served on the same day it is made.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

5 tablespoons unsalted butter
2/3 cup Imperial Sugar Extra Fine Granulated Sugar
5-6 large Granny Smith apples
2 teaspoons vanilla extract
1 puff pastry sheet (1/2 package)

Directions

Melt butter in a large sauté pan, about 10-12 inches inner space, which can be transferred to an oven (no plastic handles). Add sugar and turn off heat.
Peel apples, cut in quarters, and remove core and stem. Place flat side down on top of butter/sugar mixture in the saucepan and arrange to make apples “spoon” very tightly together.
Turn on heat to low-medium and cook for about 20-30 minutes until apples become fork tender and a light caramel is created. Monitor heat to ensure that caramel does not get too dark. However, near end of cooking time caramel should be honey-colored.
After cooking for about 15-20 minutes turn on oven to 400°F.
Remove pan from heat and pour vanilla onto apples. Set aside.
Roll one piece of puff pastry on a lightly floured surface until large enough to cover apples.
Cut dough into a circle and place on apples. Prick a few holes with point of paring knife for steam to escape.
Place in oven and bake until puff pastry is deep golden. Do not underbake as puff pastry is most delicious when thoroughly baked, about 25 minutes.
Remove from oven.
To protect your hands from possible spills, wear latex gloves, and use potholders. Place a large serving platter on sauté pan and flip it upside down.
Remove sauté pan.