Nothing says “hello, summer!” quite like a grilled flatbread topped with all of your favorite pizza fixings. While I’m all for a traditional oven-baked pie, there’s …
Apple Tarte Tatin
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As my family and close friends know, donuts are one of my absolute favorite foods. But not just any donuts – apple fritters. And this apple tarte tatin could take the place of an apple fritter on any day. The warm caramel bubbles through the crisp apples and into the light cake creating a deliciously warm dessert. Enjoy a slice of the tarte dusted with powdered sugar and served with a scoop of vanilla bean ice cream.
Apple Tarte Tatin
- YIELD: one 9" tart
- For the apples:
- 1/2 cupsugar
- 3 Tablespoonswater
- 1 teaspoonfresh lemon juice
- Pinch of salt
- 2 Tablespoonsheavy cream
- 1 Tablespoonunsalted butter
- 1/2 teaspoonpure vanilla extract
- 3 or 4 Granny Smith apples, peeled, cored and quartered
- For the tarte:
- 1stick unsalted butter
- 1 cupsugar
- 1 cup Granny Smith apple, grated (about 1 apple)
- Minced zest of 1 lemon
- 1 cupall-purpose flour
- 3/4 teaspoonsalt
- 1/2 teaspoonbaking powder
- 1/4 teaspoonground ginger
- 1/4 teaspoonground cardamom
- Powdered sugar for dusting
For the apples:
Preheat the oven to 350ºF.
Simmer ½ cup sugar, water, lemon juice and salt in a skillet over medium heat. Cook, swirling the pan, until the mixture is golden brown (about 6-8 minutes).
Remove the skillet from the heat and stir in the dream, butter and vanilla. Allow the caramel to cool slightly.
Arrange the apples in the semi-cooled caramel, packing them tightly together. Set aside.
For the tarte:
Melt the stick of butter in a saucepan by swirling it constantly until the milk solids turn brown (about 5 minutes). Set the browned butter aside to cool slightly.
In a medium bowl, whisk together 1 cup sugar, the grated apple, the browned butter, 2 eggs and the lemon zest.
Add the flour, salt, baking powder and spices and whisk the batter until the ingredients and blended together.
Place the skillet containing the caramel and apples on a baking sheet and then pour the batter over the apples.
Bake for 45-50 minutes, or until a toothpick comes out clean.
Remove the cooked tarte from the oven and let it rest for 10 minutes before inverting it onto a platter.
Dust the tarte with powdered sugar and serve with vanilla bean ice cream.
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