Maple Apple Tarte Tatin
Here's a Canadian version of the classic French upside-down apple pie. Golden Delicious apples are best because they hold their wedge shape, making for a show- stopping presentation.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 302 |
| pro | 2 g |
| total fat | 14 g |
| sat. fat | 9 g |
| carb | 44 g |
| fibre | 2 g |
| chol | 37 mg |
| sodium | 61 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 13% |
| vit C | 5% |
| folate | 7% |
-
6 apples (2-1/2 lb/1.25 kg)
1/4 cup (50 mL) unsalted butter
1/3 cup (75 mL) granulated sugar
2/3 cup (150 mL) maple syrup
Pastry:
1 cup (250 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1mL) salt
1/2 cup (125 mL) cold unsalted butter, cubed
1 tsp (5 mL) white or cider vinegar
Ice water
Preparation:
Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. In measuring cup, whisk vinegar with enough ice water to make 1/4 cup (50 mL). Drizzle over flour mixture, stirring with fork until dough holds together when pressed. Press into disc. Wrap in plastic wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
Peel, quarter and core apples. Cut quarters lengthwise to make 1-inch (2.5 cm) thick wedges; set aside.
In 8-inch (20 cm) cast-iron skillet, melt butter over medium-high heat; add sugar and cook, stirring, until bubbly and just turning golden, about 2 minutes. Add maple syrup; cook, stirring, until sugar is dissolved. Remove from heat. Starting at edge of pan, arrange apples, flat side down, in concentric circles in syrup.
Simmer over medium-low heat, basting often, until apples begin to soften and syrup starts to thicken, about 7 minutes. Remove from heat; let stand for 5 minutes.
Meanwhile, on lightly floured surface, roll out pastry to 10-inch (25 cm) circle; cut 4 small steam vents in centre. Place over apples; press pastry edge down between apples and pan.
Bake in centre of 425°F (220°C) oven until pastry is golden brown, about 30 minutes. Let stand for 5 minutes. Wearing oven mitts, invert heatproof serving plate over skillet; turn over to unmould onto plate. Replace any apples that may stick to pan and scrape out any sauce over apples. Serve warm.
Additional Information
Source
Canadian Living Magazine: March 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »