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Apple Tarte Tatin

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Apple Tarte Tatin
Apple Tarte Tatin

Apple Tart Tatin

  By Beth Sogaard  

October 1, 2017

The Tatin sisters get credit for creating this inverted apple tart - I've given it a spin with the addition of herbs

  • Yields: 8 servings


1 sheet puff pastry, thawed

butter to grease the pan, as needed

1 stick butter, preferrably unsalted

3/4 cup sugar

2 tbsp honey

6 tart apples, like granny smith, peeled, cored and quartered

2 tbsp minced rosemary

1 tsp dried lavendar, crumbled

1 pinch kosher salt


1Roll the puff pastry out on a lightly floured surface and cut into an 8" round. Use an 8" cake pan as a cutting guide. Dock the pastry all over with a fork and refrigerate. Take the 8" cake pan and generously grease with butter and line the bottom with parchment.

2Heat the butter, sugar and honey in a non stick skillet over low heat. Cook and stir occasionally until you have a light brown syrup.

3Stir in the apples, rosemary and lavender and the pinch of salt if you are using unsalted butter. Cook the apples over medium heat, turning over every now and then, until tender. Remove the apples from the juices with a slotted spoon and line the bottom of the prepared cake pan with them.

4Return the juices to a high heat and reduce down to a thick syrup, 2 minutes or so.

5Pour the syrup over the apples and let cool.

6Preheat your oven to 400 degrees. Place the chilled pastry over the apples in the cake pan and bake 20 minutes or until golden brown. Remove from the oven and let cool for about 15 minutes, then cover with a serving plate and carefully invert. Use a plate with a rim to catch the caramel. Peel off the parchment and let cool a few minutes more before slicing and serving.

This dessert is best served warm!


AUTHOR - Beth Sogaard

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