Apple Tarte Tatin

Name: Apple Tarte Tatin
Ingredients: INGREDIENTS; 8 pink lady apples; 3 oz. butter; 3 tablespoons sugar; 1 large sheet quality puff pastry; 1 vanilla bean; 2 oz. extra virgin olive oil; 8 oz. crème fraiche; 1 tablespoon sugar

Apple Tarte Tatin, vanilla crème fraiche, extra virgin olive oil and sea salt

Pairs with Saratoga Still Spring Water

World-renowned chef Buddha Lo felt inspired by fellow chefs to curate his own Apple Tarte Tatin recipe (originally created by the namesake French Tatin sisters). As a popular dish on restaurant menus, this dessert's irresistible warmth and decadence combines caramelized, fluffy, and flakey textures that synchronize with Saratoga® still water.

Ingredients

INGREDIENTS

8 pink lady apples
3 oz. butter
3 tablespoons sugar
1 large sheet quality puff pastry
1 vanilla bean
2 oz. extra virgin olive oil
8 oz. crème fraiche
1 tablespoon sugar

Preparation

STEP ONE - APPLE PREP
Peel the pink lady apples as neatly as possible and cut them into quarters. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
In a medium-deep nonstick frying pan, spread the butter at the base of the pan and evenly distribute the sugar. Split the vanilla bean, scrape the insides with the back of a knife, and reserve it for later. Place the vanilla bean in the center of the pan and arrange the apples around the pan to fill any gaps.
STEP TWO - PASTRY PREP
Preheat oven to 400 F°. On a floured surface, roll out the puff pastry dough to a quarter inch thick. Cut the dough to the same size as the frying pan. Keep the pastry on a plastic tray in the fridge until ready.
STEP THREE - COOK THE TARTE TATIN
Place the frying pan on a stove burner and turn to medium heat. Tip the frying pan occasionally until the sugars caramelize to a toffee color. Once caramelized, remove the pan from heat.
Gently place the cut puff pastry atop the apples. Push all the puff pastry softly into all the crevices. With a fork, pierce the pastry on top and place the pan in the oven for 25-30 minutes until the puff pastry turns golden brown. Allow the tarte tatin to cool for 30 minutes, then flip it onto a dish for serving.
STEP FOUR - MAKE THE CRÈME FRAICHE
Place creme fraiche, sugar, and vanilla bean in a medium-sized bowl, then lightly whip until firm. Place the vanilla creme fraiche in a small serving bowl and make a small well with the back of the spoon. Finish the creme fraiche with high-quality extra virgin olive oil and sprinkle with flake sea salt.

Preparation

STEP ONE - APPLE PREP
Peel the pink lady apples as neatly as possible and cut them into quarters. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
In a medium-deep nonstick frying pan, spread the butter at the base of the pan and evenly distribute the sugar. Split the vanilla bean, scrape the insides with the back of a knife, and reserve it for later. Place the vanilla bean in the center of the pan and arrange the apples around the pan to fill any gaps.
STEP TWO - PASTRY PREP
Preheat oven to 400 F°. On a floured surface, roll out the puff pastry dough to a quarter inch thick. Cut the dough to the same size as the frying pan. Keep the pastry on a plastic tray in the fridge until ready.
STEP THREE - COOK THE TARTE TATIN
Place the frying pan on a stove burner and turn to medium heat. Tip the frying pan occasionally until the sugars caramelize to a toffee color. Once caramelized, remove the pan from heat.
Gently place the cut puff pastry atop the apples. Push all the puff pastry softly into all the crevices. With a fork, pierce the pastry on top and place the pan in the oven for 25-30 minutes until the puff pastry turns golden brown. Allow the tarte tatin to cool for 30 minutes, then flip it onto a dish for serving.
STEP FOUR - MAKE THE CRÈME FRAICHE
Place creme fraiche, sugar, and vanilla bean in a medium-sized bowl, then lightly whip until firm. Place the vanilla creme fraiche in a small serving bowl and make a small well with the back of the spoon. Finish the creme fraiche with high-quality extra virgin olive oil and sprinkle with flake sea salt.

Apple Tarte Tatin