Apple Sage Tarte Tatin

Name: Apple Sage Tarte Tatin
Prep time: 20 min
Cook time: 50 min
Yield: 8
Cuisine: French,
Ingredients: 1 cup apple cider; 3/4 cup (1 1/2 sticks) butter cut into chunks; 1/2 cup sugar; 4 tsps molasses; 4 apples such as Granny Smith or Golden Delicious, peeled, cored and quartered; 1 1/2 tsps McCormick® Sage, Rubbed; 1 sheet frozen puff pastry thawed

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.

20m

PREP TIME

50m

COOK TIME

388

CALORIES

7

INGREDIENTS

Servings: 8

Ingredients

1 cup apple cider Substitutions available
- pear cider
3/4 cup (1 1/2 sticks) butter, cut into chunks
1/2 cup sugar
4 teaspoons molasses
4 apples, such as Granny Smith or Golden Delicious, peeled, cored and quartered
1 1/2 teaspoons McCormick® Rubbed Sage
1 sheet frozen puff pastry, thawed

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Bring cider to boil in 10-inch cast-iron skillet on medium-high heat. Reduce heat to medium; cook 10 minutes or until reduced by half. Stir in sugar; cook 5 minutes or until caramel begins to brown. Stir in butter and molasses until well blended. Carefully place apples, cut sides up, in caramel, packing them tightly. Cook 3 to 5 minutes. Remove from heat. Sprinkle with rubbed sage. Place puff pastry over apples, carefully tucking sides in.
2 Bake 20 to 25 minutes or until puff pastry is golden brown. Cool on wire rack 5 minutes.
3 Run a small knife around inside edge of skillet. Place a serving platter over skillet. Using pot holders, quickly flip over skillet and platter. Remove skillet. Apples should be on top and the puff pastry forming the crust. Cool to room temperature. Garnish with Fried Sage Leaves, if desired. Serve with clotted cream or whipped cream, if desired.