Fall Spiced Apple Tarte Tartin
Indulge in the cozy embrace of fall with my Fall Spiced Apple Tarte Tartin – a dessert that embodies the essence of the season's warmth and flavours. Beyond its inviting taste, this treat brings with it the nutritional goodness of apples, coupled with the aromatic allure of five-spice powder.
Each slice of this tarte is an ode to comfort and indulgence, and its adaptability is where the fun begins. While I highly recommend Honeycrisp apples for their delightful crunch, feel free to experiment with other varieties, like Granny Smith, to tailor the flavour to your liking. Serve it warm, perhaps accompanied by a scoop of vanilla ice cream, and allow the flavours of the season to envelop you in their delicious embrace.
Fall Spiced apple tarte tartin
INGREDIENTS
1 sheet puff pastry, thawed
1.5 kg apples, preferably Honeycrisp or Granny Smith
3 tablespoons water
1/2 cup sugar (100 g)
1 tsp. five-spice powder**
3 tablespoons unsalted butter
Vanilla ice cream, for serving (optional)
NOTES:
*Honeycrisp apples are recommended, though Granny Smith apples can also be used to lend a different flavour profile. The addition of 1 tsp. five-spice powder enhances the complexity of taste.
**If you don’t have five-spice powder, no worries! Simply create a blend of equal parts cinnamon, star anise, fennel, ginger, cloves, white pepper and black liquorice, et voilà!
INSTRUCTIONS
Preheat your oven to 375°F (190°C). Using a 9-inch (23 cm) flat-sided cake pan as a guide, cut out a circular piece from the puff pastry. To ensure ventilation, puncture holes using a fork. Set this pastry circle aside.
Peel the apples, then quarter them, removing the cores using a spoon or melon baller.
In a large saucepan over medium heat, evenly distribute water and sugar, cooking until it transforms into a light amber hue. Stir as needed to dissolve any lumps, taking around 5-7 minutes. Add the butter and continue stirring until the color transforms into a creamy, light brown shade.
Introduce the apple quarters into the saucepan, ensuring they are thoroughly coated in the luscious caramel. Cook them for about 4 minutes over medium heat. Sprinkle the five-spice powder and a touch of salt over the apples. Turn the apple slices with their rounded sides facing down, cooking for an additional minute until the liquid transforms into a deep, golden brown consistency. Allow the mixture to cool for 10 minutes.
With constant attention, continue cooking the apples for around 15 minutes. Ensure they are evenly coated with the reduced caramel, being cautious not to overcook and turn the caramel bitter. Taste it occasionally to gauge its flavor.
Arrange the apple slices in concentric circles at the bottom of the cake pan, pressing them snugly against one another. Pour the remaining caramel evenly over the top.
Place the puff pastry circle on the top, tucking the edges down the sides of the pan.
Bake the tarte for 30-45 minutes until the puff pastry achieves a glorious golden brown hue and firm texture.*
Allow the tarte to cool for about 15 minutes before inverting it onto a plate.
Slice and serve each portion, potentially paired with a scoop of velvety vanilla ice cream.
NOTE: Bake time depends on the oven, so make sure to watch your creation carefully!
BON APPETIT!
Photography by: Patricia Brochu