![]() ![]() Serve the tarte tatin immediately with whipped cream or ice cream if desired. Get a firm grip of the platter and cast iron in both hands before flipping the cast iron over, away from yourself. Place a kitchen towel on top of the platter and then fold it down over the cast iron. Using a serving platter that is at least 2 inches wider than the pan and has a small lip on it to catch excess caramel, place it over the top of the cooled tarte. Bake until the puff pastry is a deep golden brown, about 12 minutes. Whisk the egg together with a splash of water in a small bowl and then brush the puff pastry with the egg wash. Use a mini offset spatula or butter knife to tuck the edges of the puff pastry into the pan towards the apples, all along the edge. Place the puff pastry round on top of the apples. Sauté the apples in a pan with apple butter, then roll out the puff pastry and top it with a sweet ricotta mixture. Once at a boil, turn the heat to medium low and simmer until the apples have softened and the excess juice from the apples has evaporated, about 15 minutes. If you are a baker, feel free to make your own. Turn the pan back up to medium-high heat and bring the mixture to a boil. Place the apple pieces rounded-side down into the pan on top of the caramel, overlapping the edges slightly so you have an outside circle of apples and an inside circle of apples. At this point, the caramel will have cooled and perhaps even hardened that's ok. Peel the apples, then cut each into thirds around the core, leaving you three rounded discs per apple. Stir the caramel until the butter is completely melted and evenly incorporated. Remove from the heat and add the butter and sea salt flakes the mixture will bubble up slightly. Bring the mixture to a boil and cook until the sugar turns a deep amber, 5 to 6 minutes. Turn to medium-high heat and stir the ingredients together so that the sugar is completely wet. Place the puff pastry round onto a baking sheet and refrigerate until ready to use.Īdd the sugar, apple cider vinegar and 1 tablespoon water to the cast-iron pan. Turn the pan over on top of the pastry and cut around the outside edge of the pan to remove excess. Roll the puff pastry out so it is slightly larger than the top of a 10-inch cast-iron pan. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |