Lisa Lamontagne

CT LIVE!: Caramelized Apple Tarte Tatin

Caramelized Apple Tarte Tatin
Served with Calvados Cream

Makes six 4 inch individual tartes

Preparation: 15min.

Cooking time: 30 + 20min.

  • 2.5 lbs apples (Golden delicious or Fuji)
  • 8 oz granulated sugar
  • 4 oz butter
  • ½ lb puff pastry dough (frozen)
  • 1 C whipping cream
  • 1 to 2 oz apple brandy (Calvados)

- Remove dough from freezer and set flat on baking pan to defrost (leave the parchment paper wrapper) and place in the refrigerator.

- Preheat oven to 350F.

- Place the tart molds on a baking pan.

- Peel apples, cut them in half, remove the core, cut each piece in half again.

- Make caramel. Place sugar in a medium size pot with 1Tbp water and cook until light brown caramel.

- Remove pot from heat and Add the butter to the caramel, stir until melted.

- Pour equal amount of caramel into each of the tart molds.

- Arrange the apple slices in the mold overlapping and tightly packed.

- Place in oven for 30 min. until apples start to soften and let rest at room temperature.

- In the meantime, take the puff pastry dough out of the refrigerator, cut out 6 -4.25 inch disks and place over

the apples. You should have a little overhang.

- Put back in the oven for another 20-25 min. until dough is golden brown.

- Let cool at room temperature and unmold onto the dessert plates (the tarts will unmold better when still warm).

- While the tarts are cooling down, whip the cream, add the apple brandy and serve on the side.

Note: You can replace the brandy with chopped walnuts or serve vanilla ice cream instead of whipped cream.

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