Caramelized Apple Tart
This recipe is from John W. Fisher and Lou Jones’ Bistros and Brasseries.
We’ve taken a few liberties with the classic tarte tatin to create an individual dessert. The apple you choose should be good for baking, which means it will become very tender but still keep its shape.
Ingredients
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[0] => Array
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[9bec235a-df0a-1ff4-29b9-496aa6f5fb54] => Array
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[title] => lemon juice, raw
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[quantity] => 0.25
[measure] => cup
[title_custom] => unsalted butter
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[quantity] => 1.00
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[title] => peppermint, fresh
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[quantity] => 4.00
[measure] => sprigs
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[title] => apples, fresh, lrg, fda
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[quantity] => 2.00
[measure] => each
[title_custom] => large apples
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[method] => Stayman, Honeycrisp, or Braeburn apples, peeled and cored (8 oz each)
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-
1 lemon lemon juice
-
1/4 cup unsalted butter
-
1 sheet puff pastry
-
4 sprigs mint
-
2 large apples Stayman, Honeycrisp, or Braeburn apples, peeled and cored (8 oz each)
Caramel
-
1 cup white sugar
-
6 tbsp water
-
1 tbsp corn syrup
Recipe Method
1. Preheat the oven to 375°F. Combine the
sugar and water in a medium
saucepan on medium heat and bring to a boil. Stir to
dissolve all the
sugar, then add the
corn syrup. Turn the heat up to high. Use a
pastry brush dipped in clean water to wash away the sugar deposits on the inside of the pan until the sugar stops splashing the sides. When the mix starts to caramelize and becomes a golden brown, take the caramel off the heat and immediately pour into four 8-ounce ramekin molds, to a depth of 3/16 inch each.
2. Slice the apples in half vertically. Lay the dome side down into the molds. Pour 1 teaspoon of lemon juice over each apple in the molds. Add 1 tablespoon of butter in the dip of each apple where the core used to be.
3. Roll out the puff pastry to 1/8 inch thick; allow it to rest for 30 minutes. Cut four 41/2-inch circles with a fluted pastry wheel and place them on top of the apples.
4. Bake the apples in the oven for approximately 45 minutes, or until the pastry is golden brown. To check if the apples are done, use a paring knife to lift the puff pastry slightly. The apples are done when they look translucent; there should be no resistance in the apple.
5. Cool the tarts slightly for about 5 minutes; turn the ramekins over onto a tray. Let the pastries sit for about 5 more minutes and take the molds off. Place a mint plûche (a bit of the sprig) at the top of the apple and serve with ice cream.
Note:
Be careful of steam burns when lifting up the pastry to check the apple underneath. Do not use your fingers to do this—you’ll never be quicker than the steam escaping from the ramekins, and the resulting burn would undoubtedly mar your enjoyment of the dessert.
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