Deep-Dish Apple Tarte Tatin
Serves 4
Recipe By: Tyler Florence
1 cup water
1 cup sugar -- plus 2 tablespoons for sprinkling
2 tablespoon unsalted butter
4 Golden Delicious apples -- peeled, split in 1/2, core removed
1 sheet puff pastry -- store bought
2 cup store bought vanilla bean ice cream
Preheat oven to 400 degrees F.
In a large saucepan over medium heat, add the water and sugar and cook
to caramelize the sugar, about 10 minutes. Add the butter and stir
until melted.
Take 4 large ramekins and pour caramel into bottoms and arrange 1
apple half, cut side down in the bottom of each ramekin. Take the
remaining halves and cut them into 3 wedges so you can fill the gaps
in the top of each ramekin to create a level surface on which the
pastry will lie across. Sprinkle apples with some sugar. Roll the
pastry out use a cookie-cutter to cut out circles the size of the
ramekins and place over the apples folding it in at the edges. Make 3
or 4 holes with a knife and 1 in the middle to let steam out when
baking. Bake for 20 minutes and then let it rest for 15 minutes. It is
important that you do this otherwise the apples will fall apart when
you turn it over. Take a dinner plate and put it over each ramekin.
Turn it over and slowly remove the ramekin.
Serve lukewarm with store bought vanilla bean ice cream.
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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