CT LIVE!: Caramelized Apple Tarte Tatin - NBC Connecticut
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CT LIVE!: Caramelized Apple Tarte Tatin

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    NEWSLETTERS

    CT LIVE!: Caramelized Apple Tarte Tatin

    Jean-Pierre Vuillermet, Chef and Owner of Union League Cafe, and his Sous-Chef Guillaume Traversaz showed us how to make the classic French dessert. (Published Monday, Oct. 29, 2018)

    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.