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Prep Time: 20 mins
Cook Time: 50 mins
This rustic tarte tatin features Granny Smith apples and crisp puff pastry baked in a cast-iron skillet. The cider reduction provides an intense fruitiness to the homemade caramel used to cook the apples.
(amount per serving)
To prepare in 9-inch cake pan with 2-inch sides: Reduce cider as directed in large skillet. Stir in 1/2 cup sugar; cook on medium heat 5 minutes or until golden brown. Stir in 1/2 cup (1 stick) butter and 4 teaspoons molasses until well blended. Add 3 apples, peeled, cored and halved; cook and stir 5 minutes. Pour caramel and apples into cake pan. Arrange apples in single layer with cut sides up. Sprinkle with rubbed sage. Place puff pastry over apples, carefully tucking sides in. Place in preheated 375°F oven. Reduce oven temperature to 350°F. Bake 45 to 50 minutes or until puff pastry is golden brown. Continue as directed.
Fried Sage Leaves: Heat 1/2 cup vegetable oil in small saucepan on medium-high heat. Fry 4 to 6 sage leaves at a time for 3 seconds or until crisp. Drain on paper towels.
Recipe by Gourmet
This recipe features Sage Rubbed. Here are a few more delicious ways to use it.
Product by McCormick
Recipe by McCormick