Apple Tarte Tatin

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Truly a timeless classic, this recipe features a flaky buttery puff pastry with juicy, caramelized apples. It is the ultimate Apple Tarte Tatin thanks to a few extra special techniques and ingredients.

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– puff pastry - baking apples - apple butter - apple jam/jelly - eggs - lemon juice - sugar - cinnamon

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Cut out a 9" circle of puff pastry or pie dough, transfer to the fridge to chill.

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Reduce apple cider from 2 cups to 1/4 cup.

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Make a traditional caramel, and then add in the reduced cider.

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Immediately transfer the cider caramel to a 9" cake pan. It sets up quickly, so make sure to do it while its warm.

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Prepare the apples and lay in as many as possible, without care to the arrangment, but instead filling in any gaps with more apple.

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Top the apples with the preapred puff pastry.

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Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown.

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Invert the tarte in top of a cooling rack over a plate. Collect the juices, and return them to a pot to reduce until sticky.

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Brush on the reduced glaze to make for a beautiful presentation.

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Apple Tarte Tatin

Truly a timeless classic, this recipe features a flaky buttery puff pastry with juicy, caramelized apples. It is the ultimate Apple Tarte Tatin thanks to a few extra special techniques and ingredients.

– puff pastry - baking apples - apple butter - apple jam/jelly - eggs - lemon juice - sugar - cinnamon

KEY INGREDIENTS

Cut out a 9" circle of puff pastry or pie dough, transfer to the fridge to chill.

PREPARE PASTRY

Reduce apple cider from 2 cups to 1/4 cup.

MAKE CIDER CARAMEL

Make a traditional caramel, and then add in the reduced cider.

MAKE CIDER CARAMEL

Immediately transfer the cider caramel to a 9" cake pan. It sets up quickly, so make sure to do it while its warm.

MAKE CIDER CARAMEL

Prepare the apples and lay in as many as possible, without care to the arrangment, but instead filling in any gaps with more apple.

ASSEMBLE

Top the apples with the preapred puff pastry.

ASSEMBLE

Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown.

BAKE

Invert the tarte in top of a cooling rack over a plate. Collect the juices, and return them to a pot to reduce until sticky.

GLAZE

Brush on the reduced glaze to make for a beautiful presentation.

GLAZE

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