Apple Tarte Tatin

Chef Michael Neil,
Pineridge Hollow

Served warm right out of the oven, this rustic apple treat evokes memories of Grandma’s bustling country kitchen. Jan recommends using apples with contrasting flavours like luke, crab, goodland and September ruby.

Ingredients

Filling
4 large Manitoba apples, halved
1 cup sugar
1 cup butter
1 tsp cinnamon

Sweet Dough
1/2 cup corn starch
1/2 cup icing sugar
1 egg
3/4 cup butter, softened
pinch salt
1 cup flour
1 tsp baking powder

Method
1. Preheat oven to 325°F.
2. In a bowl, cream together butter and icing sugar.
3. Add egg and mix until smooth. Add remaining sweet dough ingredients.
4. Mix in a food processor until mixture comes together in a ball.
5. Wrap in cellophane and place in fridge for 1 hr.
6. On a lightly floured surface, roll dough until 1/4″ thick and 10″ round.
7. In a 10″ oven-resistant saucepan, melt butter for filling. Add sugar and stir until melted.
8. Arrange apple halves round side down in pan. Simmer for 20 mins. Baste apples with sugar syrup around so they don’t brown.
9. Carefully lift rolled sweet dough and place on top of apples.
10. Bake for 25 mins or until dough is golden brown. Remove pan from oven and cool for 5 mins.
11. Cover pan with a plate and carefully flip over. Serve with a drizzle of your favourite caramel sauce.

Yield 8 servings