Recipe Database
Apple Tarte Tatin
Apple Tarte Tatin
Serves: 6

1 frozen puff pastry sheet (from a 17 1/4-ounce package), thawed
5 tablespoon sugar
2 tablespoons unsalted butter, at room temperature
8 medium Gala or Golden Delicious apples, peeled, cored, and halved
1 vanilla bean, split and scraped
Crème fraîche or whipped cream, for garnish

1. On a lightly floured work surface and with a floured rolling pin, roll the puff pastry sheet into an 8 1/2-inch square 1/4 inch thick. Brush off the excess flour and cut out an 8-inch circle with a sharp knife, using a plate as a guide. Transfer the circle to a parchment-lined baking sheet and refrigerate for 45 to 60 minutes. 2. Center a rack in the oven and preheat the oven to 375 degrees F. Remove the baking sheet from the refrigerator and bake for 12 to 15 minutes until the pastry is golden brown. Remove and let the pastry cool on a wire rack. Increase the temperature of the oven to 400 degrees F. 3. Rub the vanilla bean seeds with 1 tablespoon sugar; set aside. Melt the remaining 4 tablespoons sugar in a DBK 8" Sauté Pan over low heat. When the sugar has melted, increase the temperature to medium-high and cook until the sugar turns golden brown. Remove the pan from the heat and stir in 1 tablespoon butter. Arrange the apples, rounded side down, on the caramel, packing them tightly. Dot with the remaining 1 tablespoons butter and sprinkle the vanilla sugar over. Cook the apples, uncovered and undisturbed for 20 minutes over medium heat. Carefully turn the apples over and continue to cook for 20 minutes, pushing the apples together tightly. Slide the pan into the oven and bake for 15 to 20 minutes. 4. Remove the pan from the heat. Put a round cake board or plate over the apples and press with a can for 10 minutes. (If the caramel has cooled too much at this point, reheat it over medium heat to loosen.) Remove the cake board and put the baked puff pastry circle over the apples. Invert a platter with a lip over the pan and, using potholders to hold the pan and plate tightly together, invert the tart onto the platter. Replace any apples that stick to the pan. Brush any excess caramel from the skillet over the apples. Serve warm with dollops of crème fraîche or whipped cream.

From Daniel Boulud Kitchen MwS