Apple Ginger Tarte Tatin
An easy fall recipe for apple lovers
Ingredients
- ½ sheet puff pastry trimmed to fit just inside your pan
- 3 tablespoons butter
- ¼ cup sugar granulated
- 2 apples granny smith
- ¼ cup brown sugar
- 1 tablespoon crystalized ginger finely chopped
- ¼ teaspoon cinnamon
- ice cream optional
Instructions
- Peel the apples and slice into thick pieces. Melt 2 tablespoons butter in an 8inch oven-safe pan (I used a cast iron skillet for this).Sprinkle the granulated sugar over the melted butter. Arrange the apple slices on top. Let that cook on medium/low heat for 6-8 minutes. The apples will begin to release liquid and the sugar and butter will begin to bubble a little.
- In a small bowl, combine the brown sugar, chopped ginger and cinnamon. Sprinkle over the apples. Place your trimmed puff pastry over the top and carefully tuck the edges in with a fork. Prick a couple holes in the puff pastry to allow air to escape.
- Bake at 400°F for 22-25 minutes. The puff pastry should look toasty and golden brown, but not burnt. Remove from the oven and allow to cool for 5 minutes.
- Carefully run a butter knife around the edge of the pan in between the pastry and the pan, helping the pastry release. Place a plate over the top and (carefully—don’t burn yourself here) flip over. A few of your apple slices might stick—mine did. Boo! But don’t fret because you can still just carefully remove them from the pan and place them back into place. No biggie.
- Serve warm with ice cream or maybe a little whipped cream. Or you can serve it without any additions, it’s plenty sweet as is.