This upside down treat is a true French classic and like
many simple desserts it plays on quality ingredients and straightforward techniques
to build big flavors. Making sure the caramel is a deep brown, making sure the
puff pastry fits snugly over the pan to ensure a good seal and using the right
apples are all key to pulling off this great dessert. I like to leave my apples
cut quite chunky so you can still see their shape and they retain a little
texture. You can also switch some or all of the apples for pears if they are
more season appropriate. I used some galas I had around but you want an apple
that is a combo baking and eating variety. Simply ask at the grocery store and
the produce guys can point you in the right direction.
To paraphrase Wikipedia: This classic dessert was created by
accident in a hotel kitchen in the 1880s by Stephanie Tatin. She was cooking
apples for a pie in sugar and butter when she smelled burning, trying to rescue
her pie she put a pastry lid over the pan and threw it in the oven. When she
turned it over she saw that the seal made by the dough had steam poached the
apples in the caramel. The rest is history.
PLEASE be careful when flipping the pan over. Caramel by its
nature is very hot and sticky and will burn severely if it touches your skin.
Although the original and a lot of recipes are made with simple pastry dough, I
like the versions made with puff pastry because of its crunch and texture. Serve
it warm, with a scoop of ice cream or whipping cream. It will melt down into
all the nooks and crannies and give a whole new level to this dessert.
Ingredients:
2/3 cup white sugar and 2/3 cup water (I have tried doing it
with butter and water but for some reason I can’t explain, I prefer the water)
1 Vanilla bean, split and scraped
A pinch of cinnamon
3 apples (see note about variety), peeled, cored, cut chunky
2 ½ Tbsp of butter
Puff pastry, store bought is fine, defrost it in the fridge
a couple hours early or overnight. (Piece of advice: don’t try and make puff
pastry yourself. It’s a pain in the ass.)
Tbsp of milk
Optional: Ice cream or whipping cream to serve
Method:
- In an oven proof pan with deep sides, put the sugar and water and vanilla bean over medium high heat. Bring it to the boil and then turn it down a bit to keep it at a simmer.
- Preheat the oven to 350⁰ and make sure all of your other ingredients are ready to go. Cut up your apples and toss with a little lemon juice so they don’t brown.
- Swirl the pan, don’t stir! This will prevent the caramel from getting grainy. If you notice it is splashing up on the sides of the pan, brush a little water around the edge so it doesn’t crystallize.
- When the caramel starts to become a nice brown color, remove the vanilla pod, toss in the butter, swirl quickly and then add the apples. Stir to coat them. Work quickly or the caramel will burn. When everything is evenly coated and tossed, let it cook a minute or two and then remove the pan from the heat.
- Take out your puff pastry and roll out thin. Really thin. Think a 1/8 of an inch. While you are working on the dough, occasionally give the apples a stir. This step is important as it allows the caramel to cool slightly and the apples to absorb flavor.
- Roll the dough out to a shape a little bigger than your pan. Drape it over the apples and tuck it all in. You shouldn’t be able to see the apples or caramel.
- Brush a little milk over with a sprinkle of cinnamon.
- Bake in the oven for about 15-20 mins or until the tart is all golden brown and puffy.
- Rest the pan for about 5-10 mins before you try the flip. If you are serving this to other people try and find a decorative plate much larger than the pan, it makes the flip easier. If you are just chowing down on this yourself, you can simply use a baking sheet. Yay cheating!
- Place the plate or baking sheet over the pan and then in one smooth motion, FLIP!
- Serve warm with ice cream or cold whip.
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