A fancy and simple six ingredient apple tart recipe

Welcome to our second thanksgiving related posts! Today we will be satisfying your sweet tooth with French-Style Apple Tart (Tarte Tatin) by Tasty. We wanted to make a rich dessert that was a bit more nontraditional (such as pumpkin or pecan pie) and had minimal amount of ingredients. When we found this tart recipe on Tasty, we really wanted to incorporate it in our Thanksgiving dinner menu. Below are the ingredients and directions from Tasty with our own modifications:

Ingredients

  • 1 sheet puff pastry, thawed
  • 3 pounds ( roughly 1.5 kg) apple, preferably Honeycrisp or Granny Smith
  • 3 tablespoons water
  • ½ cup sugar
  • 3 tablespoons coconut oil
  • 1 teaspoon of vanilla extract
  • (optional) vanilla ice cream
Our sliced apples are stating to get to know the yummy caramel very well at this point

Directions

  1. Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
  2. Peel and quarter the apples, using a spoon or melon baller to remove the cores.
  3. Preheat oven to 375°F (190°C).
  4. In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the coconut oil, stirring constantly until the color is a creamy light brown.
  5. Add the apples, stirring until they are coated in a thick layer of caramel, and then add vanilla extract.
  6. Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel and vanilla extract. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
  7. Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
  8. Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
  9. Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
  10. Slice and serve (optional: add a bit of vanilla ice cream on top)!
This was our final product, which admittedly am still surprised with how nice it looked and how delicious it tasted!

Final Thoughts

If you are not an expert at making caramel (and yes that includes me too!), please make sure to always 1) keep an eye on your sugar and 2) taste your homemade caramel in oder to avoid overcooking it. I had the unfortunate experience of stepping away a few minutes too long and the sugar went from light brown to completely burnt., which meant redoing step 4. Overall, it was not a difficult dessert to make, it tasted delicious, and I will make sure to make this for future holiday gatherings. Thanks for stopping by and look out for tomorrow’s post (hint, greens will be involved)!
– Cindy
P.S.: If you are interested in seeing the list of all of our blog posts, please click here

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