Recipe courtesy of Gale Gand

Apple Tart Tatin

Save Recipe
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat oven 425 degrees F.
  2. In a saucepan, melt the butter until slightly bubbly. Add the sugar and stir in with a wooden spoon. Once blended, add the vanilla and cinnamon stick and stir to combine and bring out the vanilla caviar. Continue simmering to make a caramel. Stir in the brandy and orange juice to deglaze the pan and continue cooking until it becomes a smooth caramel. Pour 2 ounces into the bottom of each of 6 ramekins, then place 4 pieces of apple in each 8-ounce ramekin. Top off with a little more caramel and bake 15 to 20 minutes until almost tender. Top with rounds of puff pastry and bake another 10 to 15 minutes or until the pastry is golden brown. Let cool and turn upside down onto a plate to remove from ramekins.
Sebastien Rouxel

Pecan Tart

26m Intermediate 96%
CLASS
32m Easy 99%
CLASS
Erin Jeanne McDowell

Apple Cider Doughnut Waffles

15m Easy 99%
CLASS
24m Easy 96%
CLASS

Dorie Greenspan

Tartest Lemon Tart

33m Intermediate 99%
CLASS
Duff Goldman

Fresh Fruit Tarts

52m Intermediate 100%
CLASS
Joanne Chang

Fresh Fruit Tart

32m Intermediate 99%
CLASS