Saturday, 26 November 2011

Apple Cranberry Tarte Tatin

I was in the mood to make a simple snack or dessert that I could make with the ingredients in my fridge.  I remembered watching a cooking show in which they made an apple tarte tatin, and thinking that it was so easy and required very few ingredients.  On the show, they made a pie crust, but since I had puff pastry, I figured that would work just as well (and keep me from having to make a crust!).  I also thought it would be nice to add cranberries.

Check out the verdict at the end of the post!

Apple Cranberry Tarte Tatin
Inspired from here

3 firm apples (I used Galas)
Juice of ½ a lemon
¼ cup butter
¼ cup sucanat sugar (or brown sugar)
2 Tablespoon real maple syrup
1/3 cup cranberries
Puff pastry

1.       Peel and core apples. Cut into 4.
2.       Place in a bowl and mix with lemon juice.  Set aside.
3.       In a cast iron pan, melt butter on medium heat.
4.       Add sugar and maple syrup, and cook until bubbly (around 1 minute).
5.       Add apples and cook for 15 minutes on medium.  Let the syrup bubble and reduce - it should be much thicker after 15 minutes.
6.       Sprinkle cranberries over the apples.
7.       Preheat oven to 400 degrees.
8.       Roll out puff pastry so that it’s big enough of over the cast iron pan.
9.       Place puff pastry on over the apples, tucking in the edges. Pierce air vents into pastry with a knife.
10.     Bake for 20 minutes.
11.     Cool until still a little bit warm.  Place plate on pan and invert.  If apples stick to the pan, pick them off and place on the pastry.

Apples in lemon juice.

Melting butter.

Butter, sucanat, and maple syrup, ready for apples.

Apples cooking in syrup.

Apples ready for pastry.

Puff pastry rolled out.

Adding air vents.

After baking.

Verdict: This tart was SO delicious.  The apples melt in your mouth and the cranberries give a nice tartness.  I will definitely make again.  It was such a simple dish with high visual and taste impact!

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