Recipe courtesy of Wolfgang Puck
Tarte Tatin
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- Level: Intermediate
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 1 (9-inch) tart, 6 to 8 servin
- Level: Intermediate
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 1 (9-inch) tart, 6 to 8 servin
Ingredients
Directions
- Preheat oven to 350 degrees F.
- In a 9-inch shallow saucepan (about 9 by 3-inches), melt the butter. Stir in 1/2 cup of sugar and cook until golden brown.
- Peel, core and quarter the apples. In a non-reactive bowl, combine the apples and lemon juice. Start arranging the apple quarters in a flower-like fashion. Continue to do this until all the apples are used, forming a second layer. Sprinkle the remaining 1/2 cup sugar. Cook over medium heat for 5 minutes, until golden brown. Turn the apples over and place in the oven and cook for 20 to 30 minutes.
- Before serving, return pan over medium heat to loosen caramel. Move the pan and when you see the apples loosen, remove from heat. Top with the pre-baked puff pastry and turn upside down onto a serving platter. Sprinkle the top with the remaining 1/2 cup sugar and caramelize with a propane torch or a creme brulee iron. Serve with vanilla ice cream.
