Tarte Tatin

If you love apples as much as I do, you will love this tarte, and be amazed at how easy it is to make.

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I love the story behind this recipe.


The Tarte Tatin was created by accident at the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 169 km (105 mi) south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. As one story goes, Stéphanie Tatin cooked the apples in sugar for too long so she covered the pan with the pastry and quickly stuck it in the oven. When she turned it upside down, a new dessert was created. Tarte Tatin.


Create this easy to make heavenly dessert. Serve alone or with vanilla whipped cream.





Tarte Tatin

Pre-heat oven to 400 degrees F


Ingredients:


3/4 Cup of sugar

2 Tablespoons of water

1 Tablespoon of honey

1/4 Cup unsalted butter

1/3 Cup walnuts, slightly chopped

cinnamon

dash of salt

5 Granny Smith apples

2 sheets of frozen Puff Pastry, thawed


Method:


In a large skillet heat the sugar, water and honey until slightly golden.

Add the butter and remove from heat.

Sprinkle cinnamon and salt over the caramel mixture.

Sprinkle the chopped walnuts over top.


Peel and core apples, cut in half.

Place the apples round side down over the caramel.

Place the puff pastry on top one sheet at a time, completely covering the apples and tuck in the edges.


Bake at 400 degrees F for about 35-40 minutes, or until golden brown.


Wait about ten to fifteen minutes. Take a small knife and run it along the edges to ensure the tarte inverts properly.


Place a large round platter over the entire tarte and turn it upside down.


Et voila! You have a Tarte Tatin!


Cut in slices and serve warm or with vanilla whipped cream.


Absolutely Devine.



Vanilla Whipped Cream


Pour a cup of heavy whipping cream into mixing bowl and beat at medium speed until it forms light peaks.

Add 2 teaspoons of sugar and continue beating until it is thickened.

Add a teaspoon of good quality vanilla. Beat a tiny bit more until just blended.


The Granny Smith Apple


I use Grannies because they hold their firmness in baking and add that wonderful tart balance to the caramel.


The Granny Smith apple originated in Australia in 1868. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling.


'Granny Smith' by Patti Davis


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