Apple Tarte Tatin

Clinton Kelly
Servings: 6 - 8
45 to 60 min

So simple, yet so delicious! Perfect for a summer's day.

  • Ingredients
  • step-by-step directions
Apple Tarte Tatin
  • 1 stick unsalted butter
  • 1 cup sugar
  • 2 tablespoons apple flavored whiskey
  • 1 pinch salt
  • 3 granny smith apples (peeled, cored and quartered)
  • flour (for dusting)
  • 1 sheet frozen puff pastry (thawed)
Apple Spiced Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons apple flavored whiskey
  • Preheat the oven to 400ºF.
  • Heat a 12-inch skillet over medium high heat and melt the butter. Once the butter has melted, sprinkle the sugar over the pan evenly. Swirl the pan until it becomes a golden brown color and all the sugar has melted. Carefully pour in 2 tablespoons apple flavored whiskey and the salt and swirl to combine. Remove from heat and arrange the apples in a single layer in a circular pattern. Return the pan to heat and cook over medium, without stirring, until the apples have begun to soften and the juices are bubbling. Remove from the heat.
  • On a lightly floured surface, roll out your puff pastry into a 13 to 14-inch piece and trim it into a circle. Top the apples with the puff pastry tucking the edges of the puff pastry into the pan down towards the apples, creating the edge for your tart.
  • Transfer the skillet to the preheat oven and bake for 15-20 minutes until the pastry is puffed and golden brown. Remove from the oven and let cool for 3 minutes.
  • To Serve: Invert the tart onto a serving dish. Carefully remove the pan, helping any stuck apples to fall into place on the tart. Serve warm with apple spiced whipped cream.
  • For the Apple Spiced Whipped Cream: In a bowl, using a whisk or an electric mixer, whip the cream until soft peaks form. Stir in the apple flavored whiskey and the confectioners' sugar. Set aside until ready to use.
  • Tip: If when cooled, the tart is sticking to the bottom of the pan, place the pan over a burner to reheat the caramel and loosen the tart.
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