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Apple Tarte Tatin CLINTON KELLY

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So simple, yet so delicious! Perfect for a summer’s day.

1 stick unsalted butter
1 cup sugar
2 tablespoons apple flavored whiskey
1 pinch salt
3 granny smith apples (peeled, cored and quartered)
flour (for dusting)
1 sheet frozen puff pastry (thawed)
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons apple flavored whiskey

Preheat the oven to 400ºF.
Heat a 12-inch skillet over medium high heat and melt the butter. Once the butter has melted, sprinkle the sugar over the pan evenly. Swirl the pan until it becomes a golden brown color and all the sugar has melted. Carefully pour in 2 tablespoons apple flavored whiskey and the salt and swirl to combine. Remove from heat and arrange the apples in a single layer in a circular pattern. Return the pan to heat and cook over medium, without stirring, until the apples have begun to soften and the juices are bubbling. Remove from the heat.
On a lightly floured surface, roll out your puff pastry into a 13 to 14-inch piece and trim it into a circle. Top the apples with the puff pastry tucking the edges of the puff pastry into the pan down towards the apples, creating the edge for your tart.
Transfer the skillet to the preheat oven and bake for 15-20 minutes until the pastry is puffed and golden brown. Remove from the oven and let cool for 3 minutes.
To Serve: Invert the tart onto a serving dish. Carefully remove the pan, helping any stuck apples to fall into place on the tart. Serve warm with apple spiced whipped cream.
For the Apple Spiced Whipped Cream: In a bowl, using a whisk or an electric mixer, whip the cream until soft peaks form. Stir in the apple flavored whiskey and the confectioners’ sugar. Set aside until ready to use.
Tip: If when cooled, the tart is sticking to the bottom of the pan, place the pan over a burner to reheat the caramel and loosen the tart.

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