Tarte Tatin

Outlander Kitchen

Tarte Tatin is both easy and impressive -- the perfect combination for a holiday dessert. It's like an apple pie, but flipped out of the baking pan before it is served, so (ideally) you see the caramel-brown apples that have been arranged artfully in the pan before you top it with dough.

Mine ended up a little less than ideal. My apples cooked too much and the middle didn't release from the pan as intended, leaving me with an applesauce center after I rescued the apples from the pan. I used my puff pastry scraps, dusted with cinnamon sugar and baked until golden brown, to make a pretty design on the top.

While looking for this recipe (or one much like it) online, I found one that says that Granny Smith apples are all wrong for this recipe. So that may be part of my problem with the outcome of my tarte. Next time, I'll try Pink Lady apples, since they're one of my favorites anyway. Go read about that here: https://smittenkitchen.com/2019/11/perfect-apple-tarte-tatin/

You could use the Blitz Puff Pastry we made from the first Outlander Kitchen book (https://cookwithheather.com/Outlander-Kitchen-Blitz-Puff-Pastry/) if you have it, or any pie dough suitable for a sweet pie (like the Short Crust Pastry, https://cookwithheather.com/Outlander-Kitchen-Short-Crust-Pastry/) that you may have on hand. Packaged puff pastry is perfectly fine, though.

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