Our version of the classic Tart Tatin. This dessert is very impressive to serve to guests, and the pure maple syrup caramel is heavenly. We feel safe to say, “You’ll have no leftovers.” As an alternative to the homemade version, puff pastry is widely available in the frozen food sec- tions of grocery stores.
PUFF PASTRY DOUGH
INGREDIENTS:
- 1 scant cup unbleached white flour
- 4 tablespoons butter, softened
- 1/2 teaspoon salt
- 3 tablespoons water
- 5 tablespoons cold butter
INSTRUCTIONS:
- Combine flour and 4 tablespoons softened butter in a bowl. Mix together with your hands until well combined.
- Dissolve salt in the water. Add water to the flour-butter mixture, and mix together just until it begins to hold together.
- Form the dough into a ball. Put the ball of dough in a small bowl, cover with plastic wrap or a damp towel, and refrigerate for 1 hour.
- Remove dough from the refrigerator. Place dough on a lightly floured work surface. Roll it out into a rectangle, about V* inch thick.
- Place the cold butter between 2 sheets of wax paper and tap it with a rolling pin to make it more pliable. Break the butter into small pieces and distribute the butter pieces over % of the dough. Fold the dough into thirds, folding width-wise, first turning the section that does not have butter on it.
- Turn the dough so the fold is perpendicular to you (the ends should be facing you), and roll out the dough to V2-inch thickness. Do not roll toward the fold! Reflour the dough or table lightly to keep the dough from sticking.
- Fold the dough again. This time, fold in the ends width-wise so they touch in the middle; then, fold in half in the same direction to end up with fourths. Turn the dough so the folded edge is perpendicular to you (the ends should be facing you). Roll it out again to V2-inch thickness, and fold into fourths once again.
- Cover the dough well, and refrigerate for 1 hour.
- Roll the dough into a rectangle and fold into fourths a third time. Repeat once more. Wrap it well, and refrigerate for at least 1 more hour, or until you are ready to use it. Use this dough the same day you make it, but you may keep it at this stage until you are ready for it.
TART
INGREDIENTS:
- 1 recipe Puff Pastry Dough
- 4 to 5 large tart cooking apples, approximately 2 1/2 pounds
- 1/2 cup water or apple juice
- 3/4 cup heavy cream
- 1/2 cup maple syrup
INSTRUCTIONS:
- Preheat oven to 400°.
- Peel, core, and quarter apples. Poach in Vz cup water or apple juice for 5 to 8 minutes until apples have softened. A fork should pierce the apples easily, but the apples should not be mushy. Pour off the liquid.
- Bring heavy cream and maple syrup to a low boil over a moderate flame in a heavy-bottomed saucepan. Stir frequently until mixture thickens and begins to caramelize, which will take approximately 20 minutes. Make sure to let it boil and get very thick (it will reach 220° on a candy thermometer).
- Pour the caramel into a 10-inch round cake pan or baking dish. Tilt the pan completely, covering the bottom of the pan with the caramel. Lay the apples on top of the caramel, arranging them close together in a single layer.
- Roll out the dough into a 10-inch round. Prick the dough with a fork, and lay it over the apples.
- Bake for 5 minutes at 400°, and then increase the heat to 450°. Bake for 20 minutes more or until the pie crust looks done.
- Turn the dish over on a serving platter. Serve warm
