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Apple Tarte Tatin

Updated: Friday, February 7 2014, 11:39 AM EST
Servings: 1 finished tarte

INGREDIENTS:
12-15 ea. Apples peeled and cored.
1 ½ cups White sugar
1 Tbsp. Cinnamon
½ Tbsp.    Nutmeg
½ Tbsp.    Allspice
1 Tbsp.    Salt
1 Sheet    Puff Pastry
1 ea. Cast Iron Skillet
¼ Cup Lemon Juice

DIRECTIONS:
Peel and core the apples. Try to cut the apples into even uniform pieces. The best way is to cut them into halves and the halves into thirds. Place these pieces into a large bowl with lemon and water. We do this to keep the apples from oxidizing and turning brown.  Then drain the apples and toss with the seasoning, be sure to do this before you start cooking the sugar. Then in the cast iron skillet add in sugar that is barely wet with water. Place this on medium heat and watch very carefully. You want the sugar to turn to caramel and be a deep dark amber color, but be careful to not burn the sugar. The sugar will continue to cook when removed from the stove. Once the caramel has been made and removed from the heat you will want to work quickly to place the apples into the pan. Be careful and aware as to how you are placing them. You want the apples to be placed in the same manor creating a design. Also be careful while placing the apples into the caramel, this will be extremely hot and can cause a severe burn. Once the first layer of apples has been placed, you can add in the remaining apples until over filled. While they cook, the apples will reduce in size so be sure to overcrowd the first layer and to over fill the skillet. Once the skillet is filled top the skillet and apples with a thawed sheet of Puff Pastry. Crimp and form the edges so that it appears to have the look of a fluted pie shell. Lightly brush the top with melted butter. Place this into a preheated oven at 425 and bake for 10 mins. After the first 10 mins lower the heat to 325 degrees and continue baking until the crust is a deep golden brown. Remove the Tarte Tatin from the oven and let it rest for 5 to 10 mins. You want the skillet to cool but not become cold as the caramel will re-harden. Place the serving dish over the tarte and skillet and invert to remove from the skillet. The apples should be caramel in color and tender to the touch. The apples will have rendered their water that will have combined with the caramel and created a sauce. Slice this as you would a pie, and serve garnished with whipped cream or vanilla ice cream.

This dish can also be made seasonally using pears, peaches and other fruits. You can also go savory and use onions and cheeses.Apple Tarte Tatin


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Meet the Kroger Chefs!

LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
 
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