Though this update of the classic Tarte Tatin is more of a dessert-and-cheese course, it would be great served as an appetizer as well. If you can’t find Fuji apples, use another sweet apple variety instead, such as Gala or Braeburn.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
12/2014 - I made these as a 1st course for our Christmas dinner - EXCELLENT! My cookie cutter was probably 3-3 1/2-inches and I didn't have to roll the pastry much for 7 rounds. They really puff up but sort of get smaller in diameter but in the end didn't matter. I made the puff a day ahead and stored in a ziplock. We didn't have an oven available to I sauteed the apples until caramelized which worked great. The cheese you get in packages is too thin so did too to get the 1/8-inch and it needed it. I served with enough greens to make this a salad/first course and everyone love it. pretty simple too. did not serve with the walnuts but it would have been a good addition.
This wasn't terrible, but it was just puffed pastry and baked apples with a slice of cheese. Not anywhere close to the complexity of creation and flavors that the Classic version is. Read my full review at: http://themomchef.blogspot.com/2010/11/upside-down-apple-cheddar-tarts-with.html
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?