One of my favorite fall activities is taking my kids apple picking at Silverman’s Farm in Easton. When we get home, we make this simple but decadent Apple Tarte Tatin.
—Megan Palmer Rivera (Fifth Generation Palmer)
Apple Tarte Tatin
Ingredients
1 cup sugar
1/4 cup fresh apple cider
1/2 lemon juice
1 vanilla bean
1 stick butter, cut into pats
6 local apples, peeled, cored and quartered (Golden Delicious, Granny Smith or Honeycrisp)
1 sheet Dufour All Butter Puff Pastry, defrosted (sold at Palmer’s Market)
1 pint McConnells Sweet Cream Ice Cream
Directions
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Preheat the oven to 425 F.
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Place puff pastry on your work surface. Using a dinner plate as a guide, cut out an even circle about 11–12 inches in diameter. Transfer circle to a cookie sheet or plate lined with plastic wrap. Chill until ready to use.
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Place the sugar, apple cider and lemon juice in a 10-inch nonstick ovenproof pan. Cut vanilla bean in half lengthwise. Use the tip of a paring knife to scrape the seeds out of the vanilla bean. Add seeds to pan and stir to combine. (Vanilla bean pod can be placed in a jar of granulated sugar to make delicious vanilla sugar for another day.)
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Over high heat, bring the mixture to a boil, brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6–7 minutes, the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a deep amber color.
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Remove the pan from the heat and stir in butter, 1 pat at a time. The mixture will bubble up, so be very careful not to get any of this on you. Mix until all of the butter has been incorporated.
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With the pan still off the heat, begin to arrange the apples rounded side down in concentric circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top.
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Return the pan to the burner and cook over medium heat for 15 minutes. Remove from heat.
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Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Use a small spatula or knife to tuck the pastry in around the edges of the pan.
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Bake in preheated oven for about 20–25 minutes or until the dough is golden brown and crispy.
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Let the tart cool for 10–15 minutes. Place a serving platter upside down on top of the pastry and carefully flip the platter and the pan over. Let the tart fall gently out of the pan.
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The tart can be served immediately or held at room temperature for up to 2 hours. When ready to serve, slice into wedges and serve with a scoop of ice cream.