Create an impressive dessert with Chef Tom's recipe for Tarte Tatin. With tender roasted apples, flaky puff pastry and sweet and salty bourbon caramel sauce, your holiday feast will be unforgettable.
WHAT YOU'LL LOVE
- Reducing the apple cooking liquid into a glaze: Straining off the liquid the apples release while cooking and reducing it down to a syrup turns what would otherwise be discarded into a finishing glaze, concentrating the apple flavor instead of wasting it.
- Double-folding the puff pastry before rolling it out: Stacking, folding, and re-rolling the pastry sheets builds extra layers into the dough, giving the finished crust more flakiness than using a single sheet straight from the package.
- Boiling the caramel until it darkens before adding cream: Cooking the sugar to a deep caramel color first builds real depth of flavor, and only then adding the cream keeps the mixture from seizing while still capturing that toasted sugar taste.
- Flipping the whole skillet to unmold the tart: Inverting the finished tart directly from the hot skillet onto a platter reveals the caramelized apples on top, the way a classic tarte tatin is meant to be served, instead of trying to transfer it piece by piece.
