VIDEO RECIPE: Peanut Butter Apple Tarte Tatin
Tarte Tatin was created in France during the 1800s at Hotel Tatin by accident when one of the Tatin sisters was trying to make a traditional apple pie for their guests. Distracted from a busy day, the apples were left cooking in the butter and sugar for far too long. Smelling the burning mixture, the sister tried to rescue the dish by putting the pastry base on top of the pan of apples and then finishing it off by putting the entire pan in the oven. This week in the kitchen, Alejandra Ramos and Caroline Wright play the Tatin sisters and recreate the dish with a peanut butter spin. A layer of peanut butter is spread on the pastry dough before it is flipped onto the pan to cover the caramelized mixture of tart Granny Smith apples, butter and sugar. Alejandra uses Peanut Butter & Co Mighty Maple to complement the tarte’s autumnal cinnamon and apple flavors!
- Yield:8 Servings
- Prep Time:30 Minutes
- Cook Time:50 Minutes
- Total Time:1 Hour and 20 Minutes
1/3 cup all-purpose flour
1 sheet all-butter frozen puff pastry (such as Dufour), thawed
1/3 cup Peanut Butter & Co Mighty Maple
6 medium tart apples (such as Granny Smith), peeled, cored, and quartered
6 tbsp. unsalted butter
3/4 cup granulated white sugar
1 tsp. ground cinnamon
1/2 tsp. kosher salt
Creme fraiche or ice cream, for serving
Preheat oven to 425°F.
Sprinkle work surface generously with flour. Roll out pastry sheet into an 11″ square. Fit a 10″ plate or pan in the center and use a pastry cutter or sharp knife to trace and cut a circle of dough. Transfer the circle of dough to a flour-dusted pastry sheet.
Warm peanut butter in microwave for 30 seconds, or until melted and smooth. Spread over the circle of dough, then place dough in refrigerator to chill.
Prepare the filling: Place a heavy 10″ cast iron skillet over medium heat and melt butter. Add the sugar, cinnamon, and kosher salt, and stir (mixture will be gritty).
Arrange the apple quarters in the pan, curved side down (it’s ok if some overlap; they will shrink down as they cook).
Let apples simmer without stirring for 15-20 minutes, or until caramel darkens and thickens, then transfer to oven and bake for 15 minutes.
Remove apples from oven, and invert chilled dough circle, peanut butter-side down, over the apples, tucking in the edges so the entire crust is inside the skillet.
Return to oven for 20-25 minutes, or until pastry is puffed and golden brown. Place skillet on a rack to chill for at least 10 minutes and up to 30.
To serve, run a knife around the edge of the pastry and top with an inverted platter. Use potholders to quickly flip the tart over onto the serving dish. Remove the skillet and use a spoon to replace any apples that remained in the pan.
Serve warm with creme fraiche or ice cream.