Ginger Apple Tarte Tatin

 


Ginger Apple Tarte Tatin

Ingredients

7 medium apples, a mix of Gala and Granny Smith (2 1/2 pounds total)

2/3 cup granulated sugar

5 tablespoons unsalted butter

1/2 teaspoon kosher salt

2 tablespoons grated ginger (from a 3-inch piece)

1 sheet frozen puff pastry, thawed

1 cup all-purpose flour, for dusting

Vanilla ice cream, for serving

Directions

Preheat oven to 375°F. Peel, quarter, and core apples.

Combine sugar and 1/3 cup water in a 10-inch ovenproof skillet over medium. Bring to a simmer and cook, undisturbed, until caramel is light amber, 6 to 10 minutes. (Reduce heat to avoid browning too fast.) Stir in butter and salt until melted. Add ginger.

Add apples to skillet; cook, stirring often, until apples are softened and caramel is deep amber, 15 to 20 minutes.

Use 2 forks to arrange apples, cut side up, in concentric circles in skillet, starting with 1 in center.

Roll out puff pastry on a lightly floured work surface until just large enough to cover skillet with some overhang. Carefully drape pastry over apples in skillet. Use a spatula or your fingers to tuck pastry around apples along edges.

Bake, rotating halfway through, until pastry is golden, 35 to 40 minutes. Let cool on a wire rack for 10 minutes. Place a large cutting board or plate on top of skillet; carefully flip to display tarte apple side up. Serve warm or at room temperature with ice cream.

 

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