McCormick for Chefs® has put it's signature spice seasonings on the world famous tarte tatin, created by two sisters named Tatin, working in a hotel in France in the 1800s. This iconic eat is easier to make than apple pie!
For the Warm Apple Tarte Tatin:
- Preheat oven to 400°F.
- Bring cider to boil in 10-inch cast-iron skillet on medium-high heat. Reduce heat to medium; cook 10 minutes or until reduced by half.
- Stir in sugar; cook 5 minutes or until caramel begins to brown.
- Stir in butter, cinnamon, nutmeg and molasses until well blended. (Whisk to avoid clumps.)
- Carefully place apples, cut sides up, in caramel, packing them tightly.
- Cook 3 to 5 minutes. Remove from heat. Place puff pastry over apples, carefully tucking sides in.
- Bake 20 to 25 minutes or until puff pastry is golden brown. Cool on wire rack 5 minutes.
- Run a small knife around inside edge of skillet. Place a serving platter over skillet. Using pot holders, quickly flip over skillet and platter. Remove skillet.
- Apples should be on top and the puff pastry forming the crust. Cool to room temperature.
This recipe serves 8.
Check out our other McCormick for Chefs® recipe for Apple Sage Tarte Tatin, a Flavor Forecast favorite for an inspirational variation of this classic!
If desired, for our warm apple tarte tatin, you can garnish with fried sage leaves and or serve with clotted cream or whipped cream, perhaps even ice cream!
- Recipe type: Desserts
- Cuisine: French
- NUTRITION INFORMATION (per serving)
- Calories: 420
- Sodium: 240 g
- Carbohydrates: 48 g
- Protein: 3 g