Andrew Zimmern Cooks: Apple Tarte Tatin

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo is lighter and lower in calories.

Melt butter in an oven-safe skillet.

Add brown sugar to the melted butter and let it melt together.

Peel and core the apples, then line them up in the skillet.

As the apples cook, they release juices that mix with the butter and sugar to create caramel.

Cover the skillet with a lid for a few minutes to draw out more juices from the apples.

Simmer the apples for about 10 minutes until they start to soften.

Sprinkle a seasoning mixture of clove, allspice, nutmeg, cinnamon, and ginger over the apples.

Remove the skillet from heat and let the caramel cool slightly until it solidifies.

Place two leaves of puff pastry over the apples, tucking the edges down into the skillet.

Poke four holes in the puff pastry to allow steam to escape.

Bake in a 400°F oven.

After baking, carefully invert the tart onto a serving plate.

Smooth out the apples with gentle pressure for a tighter presentation.

Cut straight across the tart for serving, not in triangles.

Serve with a dollop of crème fraîche.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens