Bourbon Caramel Apple Tarte Tatin

The French know how to treat apples. This is very simple, easy dessert when using pre-made, frozen puff pastry. The results however are very impressive.

8 Servings

Ingredients

6-8 Organic apples, peeled, cored and quartered
1/2 cup sugar 
4 tablespoons unsalted butter 
3 tablespoons bourbon (optional) 
1 teaspoon vanilla 
Quality frozen puff pastry (1 standard package is enough to cover a 10″ pan)
1/4 teaspoon salt

Prepare the apples

We use organic apples and leave the skin on for flavor, color and texture, and a bit more fiber, however many prefer to peel the apples. 
Peel if desired and core the apples.
Cut each half in another half and set aside. 
Tip: if you have a melon baller, cut apples in half and use baller as a scoop to to easily and quickly remove seeds. 

Make the caramel

• Add sugar to a 10″ pan. Heat on medium high, untouched until sugar melts and caramelizes (changes in color).
  As soon as the sugar changes color, take off the heat, add butter. Stir to melt. 
  Place back on medium heat, add bourbon (if using), vanilla and salt. 
  The caramel may seize, just keep stirring.
• Toss the apples into the caramel and cook over medium heat gently turning apples for about 3 minutes. 
  Remove from heat. 
• To arrange the apples, remove them all from the pan into a bowl with the caramel, and place them back in the dish in a circular/fan pattern. Make it absolutely perfect – if that’s your thing. 

Bake

Preheat the oven to 425 degrees Fahrenheit. 

• Roll out the puff pastry to match the size and shape of the pan and to a thickness of about 1/4 inch. Cut the puff pastry into a circle 1-2 inches larger than the size of the pan. 
  Cover the apples with the puff pastry, gently tucking in the perimeter of the pastry around the outside of the apples. 
• Bake the tart for 20-25 minutes  at 425 degrees. until browned and puffed up. You want to ensure there is no dense / uncooked pastry. 
  Let cool for 10 minutes before serving warm. 
• Just before serving, place your serving plate over the pan and invert the tart onto the serving plate to display the beautifully browned apples. 
• This recipe can be used for loads of fruits from pears to pineapple to stone fruits and berries. A bit of lemon juice added with the fruit to the caramel works well to balance sweetness with extra sweet fruits.