Servings: eight to ten
This French caramelized upside-down apple tart is great to serve to guests, because they either know it and adore it, or they’ve never heard of it before and they fall in love with it right at your dinner table. It isn’t hard to make, but it is a bit of a project. A good time to make your pastry is while the apples are cooking.
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This is a brilliant recipe! The best part is the clever use of the reserved apples to close the gaps once the main portion of apples begins shrinking. It makes the finished tarte look amazing! Suggestion: Make sure your caramel is a rich amber (adds complexity, removes excessive sweetness)! A few tweeks: don't caramelize the sugar with the butter. Instead, make the caramel with a sprinkle of water (I add vanilla seeds and pod as well), and then when it hits the right color, remove from heat, drop a few tablespoons of butter (it'll bubble up and then go smooth--swirl the pan at this point). Add a few good splashes of Calvados, then 30 secs on low heat, stirring. Remove pod, then add the apples.
This is an excellent recipe for the detailed explanation and the quantity of sugar the recipe calls for. It's not two sweet; and I used just 50 grams of butter (about 3 Tbs.) since I considered it was enough. I used homemade puff pastry. In fact, it takes long to caramelized the apples, but the final results are great. You should be very careful and turn down the heat to prevent burning of the sugar. Remember too that the apples will continue to darken a bit in the oven. I was forgetting, I used delicious apple since it's the only apple available that holds its shape. This is very important, otherwise you will end with applesauce.
I was disappointed in this. The instructions were great, and it came out like it was supposed to. It may have been the apples, I used cortlands. They were like applesauce when it was done, we also thought it would have been better with cinnamon. I'll try it again with different apples.
This recipe is a treasure and I have made it several times. Tarte Tatin is a fabulous dessert but this version using 1/2 apple pieces makes a stunning presentation. Definitely a labor of love but well worth the investment of time. The instructions are so well written and complete it is like having an instructor at your elbow. I use a 9 1/2" Le Creuset anniversary/tatin pan and I prefer to use Braeburn apples.
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