Color up your dessert tray with this divine apple tarte tatin from Bistro des Copain. Soft Fuji apples drizzled in warm caramel on a lush puff pastry…so sweet it is!
Method:
1. Preheat the oven to 425F. Using a dinner plate, trace an outline on the puff pastry and reserve the puff round in the freezer.
2. Peel and core the apples. Cut each apple into quarters and cut each quarter into 3-4 slices.
3. Melt the butter, sugar, and cinnamon together in a large saute pan over medium heat. (You can also divide the apples into two smaller saute pans)
4. Add the apple slices and sweat for about 10 minutes. Toss the pan every couple of minutes to make sure the apples are evenly coated.
5. Once the apple slices have softened, transfer to a strainer (or colander). Allow the apples to cool slightly and return the leftover, strained juices to the stove.
6. As the apples are cooling, reduce the juice down until it has thickened and darkened in color. (The color should be a dark amber).
7. Spray a separate, oven-safe pan with non-stick spray and arrange the apple slices in a circular fashion until all the slices have been used.
8. Once the caramel is ready, pour it over the apples.
9. Remove the puff pastry round from the freezer and place over the top of the apples. It is OK if it does not stick to the sides, as it will puff up.
10. Place the tarte into the preheated oven and bake for about 50-60 minutes, or until the puff pastry has fully puffed and is not too dark in color. It is helpful to rotate the pan a quarter-turn every 15 minutes or so.
11. Once the tart has finished baking, transfer to a burner and over medium heat continue to cook. As it cooks, every so often with one hand on the puff keeping it in place, tip the pan and allow excess juices to run off into a separate container. After about 10-12 minutes place a plate over the puff and invert the tarte. Save the run-off juices and use as garnish.
12. The tarte is not ready to serve!
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Ingredients
- 9 ea Fuji apples
- 4 oz unsalted butter
- 4 oz sugar
- 2 T cinnamon
- 1 sheet, puff pastry