We’re in apple season, which means that if your crisper drawer isn’t full of red, green or yellow crisp ones, then you’re not doing it right.
We got the privilege to go apple picking in Virginia last weekend, so our crisper drawer is happily full and pies, crisps and tarts are in our future, not to mention lots of apple snacking.
It was cool and windy, but sunny when we went in search of apples at Carter Mountain Orchard. Oh and those apple cider donuts were spiced, warm and delicious.
We ended up picking Jonagold and Fuji apples, which are so crisp and fresh. Sadly, we missed my favorite Pink Lady trees, but we ended up with 8 or 9 pounds of the other ones. It was quite a climb to find fruitful trees, but we made it and it was so worth it.
And now what to cook…
Well, whether you picked apples up from the orchard, farmers market or grocery store, it’s time to try out a (new-to-you maybe) French dessert: tarte tatin!
You just have to have a little confidence to make an easy caramel, throw some apples in, then add a round of puff pastry on top and bake to perfection.
The apples are poached in the caramel and the pastry is crisp and super laminated (if you don’t know what I’m talking about, catch up on The Great British Baking Show).
It’s a dessert ready to impress and dig into topped with vanilla ice cream.
Tarte Tatin
This simple, yet showstopping apple tarte tatin is full of caramel apple flavor with a flaky crust.
Ingredients
- 5 Pink Lady or other crisp apples, peeled
- 1/2 cup sugar
- 1/2 vanilla bean, split lengthwise, or 1 tsp. vanilla extract
- 2 tbs. butter
- 1 tbs. apple cider vinegar
- 1/8 tsp. salt
- 1 sheet of frozen puff pastry, thawed
- flour, for dusting
Instructions
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Preheat oven to 425°. Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut into a round that will fit snugly and flush inside skillet.
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Cut apples as close to core as possible into three lobes and set aside. Scatter 1/4 cup sugar in a 9" cast iron skillet and scrape in vanilla seeds or pour in vanilla extract. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize, about 6–8 minutes. Add remaining sugar and cook until all sugar is dissolved and has taken on a deep amber color.
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Stir in butter, vinegar and salt. Place apples cut side down in skillet and cook until they start giving up some of their juices and shrink slightly, about 5–8 minutes. Carefully turn apples over and scoot them together so they overlap slightly. Remove from heat.
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Drape puff pastry over apples and transfer skillet to oven. Bake until pastry is puffed and starting to brown in spots, about 20–25 minutes. Reduce heat to 350° and bake until apples are tender and pastry is golden brown and cooked all the way through, about 20–25 minutes longer. Let rest 5 minutes before inverting onto a platter. Serve with vanilla ice cream.
