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It’s “Pie it Forward” Day! Apple Tarte Tatin

Teenie Notes
Apple Tarte Tatin with Homemade Whipped Cream

Makes a 10-inch tart

Kitchen Tools: A 10-inch ovenproof skillet

Ingredients

8 ounces Puff Pastry

10 tart apples, such as Granny Smith, cored, peeled and cut into quarters
juice of 1 lemon

1/2 cup unsalted butter
1 teaspoon vanilla bean paste or vanilla extract

1 cup brown sugar, firmly packed
1/4 teaspoon salt

2 cups heavy cream, whipped for serving

Directions
  1. Roll puff pastry into a rough 11-inch round, dock it and refrigerate for at least 20 minutes.
  2. Place prepared apples in a large pot or bowl that’s filled with water. Squeeze lemon juice in the water and set aside.
  3. In a 10-inch ovenproof skillet (I used my cast-iron skillet for this), melt the butter with the vanilla over low heat. Sprinkle in the brown sugar and salt and continue stirring until the sugar has melted.
  4. Arrange the apples symmetrically in the skillet, spacing them as closely as possible so there are few gaps. You won’t be able to fit all the apples in, but as the apples cook they will shrink as they release their juices. Whenever you see a gap between the apples, add more slices of apple so that you are left with a packed layer of apples with little or no space between the pieces.
  5. Cook until the sugar turns golden brown OR the apples are turning tender. This should take about 30-45 minutes. Set the skillet aside to cool for 15 minutes.
  6. Preheat the oven to 375 degrees. Place the round of puff pastry over the apples. Tuck the excess dough around the edges, between the skillet and the apples.
  7. Place the skillet on a foil-lined rimmed baking sheet and bake tart for 30 minutes (rotate the pan half-way during baking time), or until the pastry has browned and is fully cooked through.
  8. While the tart is baking, place the whipped cream in a stand mixer and beat on high until the whipped cream thicken into desired consistency. Transfer to a serving bowl and refrigerate until ready to serve with the Apple Tarte Tatin.
  9. Let the tart cool for about 15 minutes. The caramel syrup on the bottom of the pan needs time to thicken and set…but you don’t want it to cool so much that the apples stick (if this happens, gently warm the pan over low heat on your stove top to loosen them).
  10. CAREFULLY, invert onto a large serving plate (take care here and caution as the juices are hot and may splatter when flipping over).

Serve tart with a dollop or two of your homemade whipped cream!

Store leftovers in the refrigerator to help prevent the crust from becoming soggy from the juices.