This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.
A few months ago I was asked to participate in a recipe swap for Burwell General Store. I have to admit I wasn’t too sure about it at the time, but I have been having a great time recreating these vintage recipes!
Every month more talented bloggers join our little group, and this month you will be amazed at all the different interpretations of this vintage recipe you will see!
This months pick from All-Day Singin’ and Dinner on the Ground, is an Ozarkian Taffy Apple, better know as a Caramel apple.
As I thought about the different apple desserts I could make, one dessert came to mind. You know how much I love Italian cuisine, and I was tempted to make a crostata, but instead I thought we would visit the French Countryside as I prepare one of my favorite French desserts, Tarte Tatin, or in actuality, a Caramel Apple Tarte Tatin!
The recipe swap rules are simple, change at least 3 of the ingredients, amounts, or techniques. Here is the original recipe.
My changes were subtle, except for the addition of the crust, but you can’t have a Tarte Tatin with out a crust, now can you. I had a great time making this dessert and it is truly very easy to make, give it a try when you have the time, I promise you won’t be disappointed!
For this glorious dessert I started with a basic buttery crust, some recipes call for puff pastry dough, but a nice flaky pie crust will work just as well. I do make my crusts in a food processor but feel free to do it the old fashioned way.
1 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons unsalted butter (cold cut into1/2 pieces)
1 large egg
1/2 tsp cold water if needed
start by adding the flour, salt and baking powder into the bowl of your food processor and pulse 3 times to mix.
add the butter pieces to the food processor and pulse a few times, do not over pulse, you want to see lots of butter pieces still in the flour!
add the egg yolk and pulse just until the dough starts to form a ball.
If the dough does not form, add 1/2 teaspoon of cold water a little at a time until it forms.
Place the dough on a floured work surface and form into a disc. Wrap with plastic wrap and refrigerate for at least 30 minutes. The dough should be firm when you take it out to work with it.
Caramel Apple Tarte Tatin
2 1/2 lbs granny smiths or good cooking apples
1 cup sugar
1 tablespoon fresh lemon juice (strained)
1 tablespoon water
4 tablespoons unsalted butter cut into 1/2 inch pieces
Peel the apples, core and cut into wedges getting 3 wedges from each half apple.
In a 9 or 10 inch sautee pan with sloped sides, add the sugar, butter, water, and lemon juice. Stir constantly until the butter has been fully incorporated into the mixure.
Bring the mixture to a boil and then turn heat down to medium high and continue to cook until the syrup starts to turn to golden brown.
At this point be careful not to get the caramel too dark, you want a nice rich colour, but don’t let it burn.
Take the caramel off the heat when it looks close to ready , it will continue to darken from the heat of he pan.
Place the apples rounded side down in the pan on top of the caramel. Start on the outside making a ring, then fill in the middle.
Chop any remaining apples into chunks and place them on top of the other apples.
Take your pie dough and in between two sheets of film wrap, roll the dough out till its slightly bigger than the pan.
Place the dough on top of the apples, pushing it in towards the center so none hangs over the edges of the pan.
Place the entire pan in the oven and bake at 350 degrees for about 35 minutes or until the pie crust has turned golden brown.
The only issue you may have is if your apple has too much juice, if it looks too juicy keep it in the oven for 5 -10 more minutes.
Let the tarte cool in the pan for about 10 minutes or until the pan is safe to touch, then place your serving dish on top of the pan and invert. The tarte should come out easily.
If you let the tarte cool too much, you can place it on a burner for about 1 minute to loosen it from the pan.
Thanks to Christianna from Burwell General Store for letting me participate in this wonderful recipe swap, and make sure you stop by to see the list of all the other bloggers who will be amazing you with their creations!
Before you go we have one more very important item to discuss and that is our online bake sale for the Relay for Life for The American Cancer. Becky from Baking and Cooking A Tale of Two Loaves
is coordinating the sale, so make sure you stop by.
There are LOTS of goodies to bid on! Remember that the bake sale will start at 7am EST on Monday, May 2nd. There will be a new post on Monday showing all goodies available as well as the Rules and Logistics of the bake sale.
We all know someone who has battled Cancer so please lend your support and lets make this bake sale a huge success! Here is my contribution to the bake sale, and trust me they are delicious!
Chocolate Decadence Cookie
Thanks for stopping by today, I’m officially counting down the days until school gets out!! I’m as bad as the kids….sigh
Have a great week my friends, and please remember!
Share Your Knowledge-Together We Are Stronger