Recipe Details

It’s worth it to seek out local apple or pear cider for this tarte tatin. The cider reduction provides an intense fruitiness to the caramel used to cook the apples. Serve with fried sage leaves to add a crisp garnish.

  1. Bring cider to boil in 10" cast iron skillet. Cook on medium heat 10 minutes or until reduced by 1/2. Stir in sugar; cook 5 minutes or until caramel begins to brown. Stir in butter and molasses until well blended. Carefully place apples on their sides in caramel, packing them tightly. Cook 3 to 5 minutes. Remove from heat. Sprinkle with rubbed sage.
  2. Place puff pastry over apples, carefully tucking sides in. Bake in preheated 400°F oven 20 to 25 minutes or until puff pastry is golden brown. Cool on wire rack 5 minutes.
  3. Optional Step: Meanwhile, heat oil in small saucepan on medium-high heat. Fry 4 to 6 sage leaves at a time for 3 seconds or until crisp. Drain on paper towels. .
  4. Run a small knife around inside edge of skillet. Place a serving platter over skillet. Using pot holders, quickly flip over skillet and platter so puff pastry forms the crust. Cool to room temperature. Garnish with crisp sage leaves, if desired. Serve with whipped or clotted cream, if desired.
  5. To prepare in 9-inch cake pan with 2-inch sides: Reduce cider as directed in large skillet. Stir in 1/2 cup sugar; cook on medium heat 5 minutes or until golden brown. Stir in 1/2 cup (1 stick) butter and 4 teaspoons molasses until well blended. Add 3 apples, peeled, cored and halved; cook and stir 5 minutes. Pour caramel and apples into cake pan. Arrange apples in single layer with cut sides up. Sprinkle with rubbed sage. Place puff pastry over apples, carefully tucking sides in. Place in preheated 375ºF oven. Reduce oven temperature to 350ºF. Bake 45 to 50 minutes or until puff pastry is golden brown. Continue as directed.

CHEF’s TIP!

Top off with vanilla ice cream and molasses caramel for a decadent cool weather addition to the menu. 

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