A rustic French version of an apple pie.
- Set oven to 400° F. In a heavy bottom saucepan over medium heat, bring cider to a boil. Reduce heat and simmer until reduced by half.
- Stir in sugar and cook until a caramel begins to brown.
- Stir in sugar; cook 5 minutes or until caramel begins to brown.
- Stir in butter, molasses, cinnamon and nutmeg, whisk well to avoid lumps.
- Add apples to pan with caramel, ensuring apples are submerged. Cook until slightly tender. Remove from heat and allow to cool slightly.
- Arrange wedges decoratively in a 9" pie tin. Cover apples with puff pastry sheet and tuck edges down between apples and bottom of pie tin.
- Bake until pastry is fully cooked and golden brown, about 20 to 25 minutes. Hold hot for service or cool completely for to-go options.
- If serving in portions, run knife around edge of pie tin and flip tarte tatin onto cutting board. Portion and serve warm.
- If serving as to-go option, send chilled tarte tatin in pie tin with the following reheat instructions: Preheat oven to 350°F. Cover pie tin and bake for 10-12 minutes, until warmed through. Run a small knife around edges of pie tin to free any pastry stuck to tin. Place a serving platter over the tin and using towels, quickly flip the pie tin and platter. Remove the pie tin. Cut and serve as desired.
- Recipe type: Desserts
- Cuisine: French
- NUTRITION INFORMATION (per serving)
- Calories: 420
- Sodium: 240 g
- Carbohydrates: 48 g
- Protein: 3 g