Apple Calvados Tarte Tatin, Vanilla Bean Crème
Apple Calvados Tarte Tatin, Vanilla Bean Crème
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into 8 pieces
- 2 tablespoons Calvados
For the Apples
- 4 Granny Smith apples, medium, peeled, cored, and quartered
- 1 tablespoon lemon juice
For the Puff Pastry
- 1 sheet all-butter puff pastry, store-bought, thawed
For the Vanilla Bean Crème
- 1 cup heavy cream, cold
- 2 tablespoons confectioners' sugar
- 1/2 vanilla bean, split and scraped
Instructions
- 1
Preheat oven to 400°F (200°C). Prepare a 9-inch cast iron skillet or oven-safe heavy-bottomed pan. Ensure all mise en place is ready before proceeding.
⏱️ 5 min•🌡️ 400
- 2
For the Caramel: In the skillet, sprinkle the granulated sugar evenly. Place over medium heat and allow the sugar to melt without stirring. Once the edges begin to caramelize and turn amber, gently swirl the pan to encourage even melting. Continue cooking until the sugar is a rich, deep amber color. This process requires careful observation to prevent burning.
⏱️ 8 min
- 3
Carefully add the cold butter pieces to the hot caramel, one at a time, stirring constantly with a heat-proof spatula until fully incorporated and smooth. The caramel will bubble vigorously; exercise caution. Remove from heat and carefully stir in the Calvados. The mixture will seize slightly; continue stirring until smooth. Pour the caramel into the prepared 9-inch skillet, ensuring an even layer across the bottom.
⏱️ 5 min
- 4
For the Apples: Toss the quartered apples with lemon juice to prevent browning. Arrange the apple quarters tightly in a concentric pattern over the caramel in the skillet, cut-side down. Pack them in as snugly as possible, as they will shrink during cooking.
⏱️ 10 min
- 5
For the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet slightly larger than the skillet (about 10 inches in diameter). Carefully place the puff pastry over the apples, tucking the edges down around the apples and into the skillet.
⏱️ 5 min
- 6
Bake the tarte tatin in the preheated oven for 35-40 minutes, or until the puff pastry is golden brown and puffed, and the caramel is bubbling around the edges. The apples should be tender when pierced with a knife.
⏱️ 40 min•🌡️ 400
- 7
While the tarte tatin bakes, prepare the Vanilla Bean Crème: In a chilled bowl, combine the cold heavy cream, confectioners' sugar, and scraped vanilla bean seeds. Whip with an electric mixer on medium-high speed until soft peaks form. Do not over-whip.
⏱️ 5 min
- 8
Once baked, remove the tarte tatin from the oven and let it rest for 5-10 minutes. This allows the caramel to set slightly and prevents the apples from sticking. Place a large serving plate or platter upside down over the skillet. Using oven mitts, carefully but confidently invert the skillet onto the plate. If any apples stick, gently re-arrange them with a spatula.
⏱️ 10 min
- 9
Serve the Apple Calvados Tarte Tatin warm, cut into wedges, with a generous dollop of the Vanilla Bean Crème on the side. For an elevated presentation, dust lightly with confectioners' sugar or a fine grating of nutmeg.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Calvados Tarte Tatin, Vanilla Bean Crème
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into 8 pieces
- 2 tablespoons Calvados
For the Apples
- 4 Granny Smith apples, medium, peeled, cored, and quartered
- 1 tablespoon lemon juice
For the Puff Pastry
- 1 sheet all-butter puff pastry, store-bought, thawed
For the Vanilla Bean Crème
- 1 cup heavy cream, cold
- 2 tablespoons confectioners' sugar
- 1/2 vanilla bean, split and scraped
Instructions
- 1
Preheat oven to 400°F (200°C). Prepare a 9-inch cast iron skillet or oven-safe heavy-bottomed pan. Ensure all mise en place is ready before proceeding.
⏱️ 5 min•🌡️ 400 - 2
For the Caramel: In the skillet, sprinkle the granulated sugar evenly. Place over medium heat and allow the sugar to melt without stirring. Once the edges begin to caramelize and turn amber, gently swirl the pan to encourage even melting. Continue cooking until the sugar is a rich, deep amber color. This process requires careful observation to prevent burning.
⏱️ 8 min - 3
Carefully add the cold butter pieces to the hot caramel, one at a time, stirring constantly with a heat-proof spatula until fully incorporated and smooth. The caramel will bubble vigorously; exercise caution. Remove from heat and carefully stir in the Calvados. The mixture will seize slightly; continue stirring until smooth. Pour the caramel into the prepared 9-inch skillet, ensuring an even layer across the bottom.
⏱️ 5 min - 4
For the Apples: Toss the quartered apples with lemon juice to prevent browning. Arrange the apple quarters tightly in a concentric pattern over the caramel in the skillet, cut-side down. Pack them in as snugly as possible, as they will shrink during cooking.
⏱️ 10 min - 5
For the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet slightly larger than the skillet (about 10 inches in diameter). Carefully place the puff pastry over the apples, tucking the edges down around the apples and into the skillet.
⏱️ 5 min - 6
Bake the tarte tatin in the preheated oven for 35-40 minutes, or until the puff pastry is golden brown and puffed, and the caramel is bubbling around the edges. The apples should be tender when pierced with a knife.
⏱️ 40 min•🌡️ 400 - 7
While the tarte tatin bakes, prepare the Vanilla Bean Crème: In a chilled bowl, combine the cold heavy cream, confectioners' sugar, and scraped vanilla bean seeds. Whip with an electric mixer on medium-high speed until soft peaks form. Do not over-whip.
⏱️ 5 min - 8
Once baked, remove the tarte tatin from the oven and let it rest for 5-10 minutes. This allows the caramel to set slightly and prevents the apples from sticking. Place a large serving plate or platter upside down over the skillet. Using oven mitts, carefully but confidently invert the skillet onto the plate. If any apples stick, gently re-arrange them with a spatula.
⏱️ 10 min - 9
Serve the Apple Calvados Tarte Tatin warm, cut into wedges, with a generous dollop of the Vanilla Bean Crème on the side. For an elevated presentation, dust lightly with confectioners' sugar or a fine grating of nutmeg.
⏱️ 2 min