I’m the girl that will look up 6 recipes, decide the parts that are brilliant and remove the parts that are too TIME consuming or don’t quite make sense. For years, each fall I say to myself, I’ll finally make a perfect Apple Tart Tatin. A Tart Tatin is some kind of wonderful genius that nestles tart fresh apples into beautiful Caramel and the end result is a glossy impressive dessert that is meant to be a show stopper! For our Brooklyn Workshop I decided to take the plundge. I decided on puff pastry & brown sugar apple cider Caramel. This Tart was simply to die for! I hope you make it and adore it. You can apply this formula to lots of fruit. I also made a few adjustments and made a citrus & pear Tart Tatin as well!
Salted Caramel Tart Tatin
2 sheets of prepared puff pastry (thawed but chilled if using frozen)
6 firm Tart apples peeled & quartered
2 cups brown sugar
1/2 cup fresh apple cider
1 tsp salt
1/2 cup butter (I always use salted)
1 tsp vanilla
1 tsp cinnamon
Over medium heat in 12 inch well seasoned cast iron skillet prepare the Apple Cider Caramel. Combine sugar, cider, salt and melt it until it bubbles and thickens. After about 10 minutes you will add the butter, vanilla & cinnamon. It will bubble & spatter, don’t worry. At this point Pre-Heat your oven to 325 degrees. Lay your apples into the Caramel in a pretty pattern, cook for 20-30 minutes until the apples are soft over medium
low heat. When the Caramel apples have become soft place your sheets of thawed puff pastry over top and bake for an additional 30-40 minutes at 325 degrees. When the Tart is finished it’s so important to let it cool slightly then invert it out onto a serving tray. Slice & enjoy!
