A timeless combination—rich, buttery caramel and sweet, juicy apples—united in a flaky puff pastry crust. This decadent yet surprisingly easy dessert dish can serve as an elegant holiday showpiece, an impressive hostess gift or an everyday after-school treat. It’s the perfect fast, flexible recipe to help you reclaim time with friends and family this fall.
Apple Tarte Tatin
Recipe syndicated from Sub-Zero Wolf
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour and 20 minutes, plus cooling time
Total Time: 1 hour and 50 minutes, plus cooling time
1 tablespoon, plus 2 teaspoons, unsalted butter
2 cups sugar
1 tablespoon light corn syrup
1 tablespoon water
8 large (3 to 4 pounds) firm, tart apples, peeled
1/2 (17-ounce) package puff pastry sheets
1. Generously butter the bottom and sides of a heavy 10-inch round cake pan or sauté skillet. Set aside.
2. Make the Caramel: In a 2-quart saucepan on the Wolf cooktop over medium-high heat, combine the butter, sugar, corn syrup and water, and stir with a heat-resistant spatula. Stirring constantly, heat until the mixture liquefies. Continue to heat 1 minute longer and immediately remove from the heat. The mixture will be dark amber brown. Pour into the buttered pan and set aside.
3. Position the oven rack to oven position 3. Preheat the Wolf oven on BAKE at 400°.
4. Core an apple by slicing your knife vertically from top to bottom on either side of the core. Repeat with the remaining 2 sides of the apple. There will be 2 large sides and 2 small sides of apple. Discard the core. Repeat with the remaining apples. Arrange the larger pieces over the surface of the caramel in the cake pan. Arrange the remaining apple sides over and around the larger pieces. Place the pan in the middle of the baking sheet in the center of the oven for 50 minutes, or until the apples are tender.
5. Prepare the Pastry: Lightly flour a countertop and gently unfold the puff pastry sheet. Roll out the edges to make a 10-inch square. Prick the pastry surface 30 times, creating small holes over the surface of the pastry. Place on a baking sheet lined with plastic wrap. Place in the Sub-Zero refrigerator until needed.
6. After the apples are tender, gently lay the pastry over the apples and tuck in the sides of the pastry around the apples. Place in the oven and bake another 30 minutes, or until the pastry is golden brown.
7. When the tart is done, remove it from the oven and allow to cool for 30 minutes on a wire rack. Place a 12-to-14-inch flat serving platter, top-side down, over the tart. Invert the tart onto the platter, being very careful of hot caramel. Allow the pan to sit upside down on the platter for 2 to 3 minutes. Remove the pan. Cut the tart into wedges and serve warm.