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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Maple syrup adds a new layer of sweetness to this delicious twist on the classic French dessert. Ingredients:
1 14-ounce package all-butter puff pastry (preferably dufour), thawed in refrigerator |
all-purpose flour |
1/4 cup (1/2 stick) unsalted butter, cut into 1 pieces |
1/4 cup pure maple syrup |
1/3 cup sugar |
5-6 fuji, pink lady, or honeycrisp apples (about 2 1/2 pounds), peeled, cored, halved |
vanilla ice cream |
Directions:
1. Unfold puff pastry on a lightly floured surface. Using a lightly floured rolling pin, roll into a 12 square about 1/8 thick. Using a 12 plate as a guide, cut out a 12 round with a sharp paring knife. Transfer pastry round to a baking sheet; cover with plastic wrap and chill until ready to use.
2. Preheat oven to 425°F. Swirl butter and maple syrup in a 12 heavy ovenproof skillet over medium heat until butter melts. Sprinkle sugar over, evenly coating bottom of skillet. Add apples, cut side down; increase heat to medium-high and cook until sugar melts, occasionally swirling apples in pan, about 5 minutes. Reduce heat to medium and cook, continuing to swirl apples in pan, about 5 minutes longer. Flip apples (rounded side down), and cook, swirling apples occasionally, until syrup is thick and golden brown, 5-10 minutes longer.
3. Cover apples with pastry round, tucking in edges of pastry. Bake until pastry is light golden brown, about 10 minutes. Reduce heat to 375°F; bake until pastry is puffed and deep golden, about 20 minutes longer.
4. Let tarte Tatin cool for 15 minutes. Invert a serving plate over skillet. Using oven mitts, firmly hold plate and skillet and invert tarte onto plate. Remove skillet; rearrange apples if needed and scrape any caramel in skillet over. Serve warm or at room temperature with ice cream.
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