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
Ingredients 8 Servings
-
1
cup
apple cider
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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.
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