With almost 70 apples in tow, I decided that I would try to use them up by making a tarte tatin. However, I didn't feel like leaving the house (an AirBnB rental) on my honeymoon, so I made up this recipe based on what had been left in the fridge and pantry. As it turns out, it is the best tarte tatin I have ever made. What is that expression? Laziness is the mother of invention?
10 medium apples- cored and cut in half ( I use Ambrosia apples)
120 grams (generous 1/2 cup) of sugar
120 grams (1 scant cup) of maple sugar
80 g (6T) of butter
1/4 cup bourbon
4 pieces of Le Bon Garcon Butterscotch caramels (optional)
Pastry ( modified from King Arthur's Blitz Puff Pastry)
• 2 cups of All-Purpose Flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup cold unsalted butter
• 1/2 cup vanilla yogurt
• 1 egg
Combine flour, baking powder, and salt in a bowl. Whisk the combination until it is a uniform mixture. Place in a mixing bowl. Cut the butter into pats. Add the pats of butter to the flour mixture With the leaf attachment, mix the flour and butter combination for 1-2 minutes at medium low speed (You should see some large chunks of butter left in the dough). Add the yogurt. Mix together until it just holds together as a dough (It will be a shaggy mass much like a biscuit dough). Press together into a disc. Roll out into a rectangle about the size of a piece of paper. Fold the rectangle into threes like a letter. Turn the dough 90 degrees and roll out again into a rectangle about the size of a piece of paper. Fold again into threes like a letter. Cover the dough in plastic wrap. Let the dough rest for at least half an hour.
Caramelize sugar with 1/4 cup of water. Wait until the sugar starts to turn brown and then turn off the heat and let it come to color you want. Don't let it burn otherwise it will turn bitter. (Sugar starts to turn bitter when you see smoke coming off of it) When you are happy with the color of the caramel (I like a caramel about the color of a shiny penny), add the butter. Don't worry if the sugar becomes granulated. Add the bourbon. Add the maple sugar.
Cook for 3 minutes until it become fudgy and syrupy (like pralines) Add apples round side down.
Cook on med high heat for 5-6 minutes covered. Let cool on stove covered.
When the apples have cooled, place 4 pieces of Le Bon Garcon butterscotch caramel on top of the apples. Roll out the dough into a circle that is slightly larger than the pan. Place the dough over the apples and tuck the extra around the apples so that the dough fits into the pan. Brush the dough with egg wash made with one mixed egg.
Bake for 30 min at 395 degrees Fahrenheit.
The tart is done when the crust has a nice dark golden color.