Apple Tart Tatin - Quick

By

cooksillustrated
30-MINUTE TARTE TATIN

Published August 16, 2007.
Serve 6 to 8.
To get this recipe on the table in 30 minutes, peel the apples while the oven preheats and the pastry thaws, and then bake the pastry while the appless are caramelizing. If the pastry rises unevenly in the oven, press it flat immediately after removing it from the oven. Some of the whipped sour cream topping is stirred into the caramelized apple juices left in the pan to make a caramel sauce. The remaining whipped sour cream topping is dolloped over individual portions of the tart.

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Ingredients

  • INGREDIENTS
  • Puff Pastry
  • 1 sheet frozen puff pastry (9 by 9 1/2 inches), thawed on the counter for 10 minutes
  • Caramelized Apples
  • 8 tablespoons unsalted butter (1 stick)
  • 3/4 cup granulated sugar (5 1/4 ounces)
  • 2 pounds Granny Smith apples , (6 medium or 4 large), peeled, quartered, and cored
  • Whipped Sour Cream
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 tablespoons liqueur, flavored , (spiced rum, Calvados, apple liqueur, or Grand Marnier orange liqueur)

Preparation

Step 1

INSTRUCTIONS
1. For the pastry: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place the puff pastry on the parchment, prick all over with a fork, and bake until golden brown and puffed, 10 to 12 minutes. Using a wide metal spatula, transfer the baked pastry shell to a cutting board or to a flat serving platter.

2. For the apples: Meanwhile, melt the butter in a 12-inch heavy-bottomed skillet. Remove the pan from the heat and sprinkle evenly with the sugar. Place the apples in the skillet so they are all resting flat side down. Return the skillet to high heat and cook until the juices in the pan turn a rich amber color, 10 to 12 minutes. Using tongs, turn the apples over to the other flat side. Continue to caramelize the apples for an additional 5 minutes.

3. For the topping: Whip the sour cream and heavy cream to soft peaks in the bowl of a standing mixer. Add the liqueur (if desired) and continue to whip to medium-stiff peaks.

4. To assemble: Using tongs, remove the apple slices from the pan one at a time and place in 3 overlapping horizontal rows on the baked pastry square. Spoon about three-quarters of the pan juices over the top of the apples (you can use a pastry brush to dab some of the liquid onto the edges of the pastry). To the leftover liquid in the pan whisk in 2 tablespoons whipped sour cream topping.

5. To serve: Cut the tart in half vertically down the center, and then horizontally into 3 or 4 rows (to serve 6 or 8, respectively). Transfer portions to individual plates and top each with a dollop of whipped sour cream and a drizzle of caramel sauce from pan. Serve immediately.

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