Aunt Clementine's Caramelized Apple And Sage Tart Tatin

Name: Aunt Clementine's Caramelized Apple and Sage Tart Tatin (Standard)
Total time: 1 h 30 min
Yield: 8
Cuisine: Holiday
Ingredients: 1 sheet Puff Pastry-store bought; 6 Apples-Granny Smith, peeled, cored, and quartered; 1 cup Granulated Sugar; 6 tbsp Butter-unsalted; 1 tbsp Fresh Sage-chopped; 1 tsp Vanilla Extract; 1/4 tsp Salt

⏱1h 30m

👥8

🔥450 cal

Medium

🍽️Holiday

A classic French dessert featuring caramelized apples baked under a buttery puff pastry crust, infused with fragrant sage.

1 sheet Puff Pastry-store bought

6 Apples-Granny Smith, peeled, cored, and quartered

1 cup Granulated Sugar

6 tbsp Butter-unsalted

1 tbsp Fresh Sage-chopped

See all 7 ingredients ↓

(0 reviews)

⏱1h 30m

👥8

🔥450 cal

Medium

🍽️Holiday

A classic French dessert featuring caramelized apples baked under a buttery puff pastry crust, infused with fragrant sage.

#dessert #apple #sage #caramel #tart #French

Instructions

Preheat oven to 375°F (190°C).
In a 10-inch oven-safe skillet (cast iron preferred), sprinkle Granulated Sugar evenly over the bottom.
Cook over medium heat, without stirring, until the sugar melts and turns into a deep amber caramel. Watch carefully to prevent burning.
Remove from heat and immediately arrange Apple quarters tightly in a circular pattern over the caramel.
Sprinkle chopped Fresh Sage and Vanilla Extract over the apples.
Roll out Puff Pastry to slightly larger than the skillet diameter.
Carefully place Puff Pastry over the apples, tucking the edges down inside the skillet.
Bake for 30-35 minutes, or until the pastry is golden brown and puffed.
Let cool for 10 minutes before inverting onto a serving plate. Serve warm.

Ingredients

1 sheet 400 g Puff Pastry-store bought
6 900 g Apples-Granny Smith, peeled, cored, and quartered
1 cup 200 g Granulated Sugar
6 tbsp 85 g Butter-unsalted
1 tbsp 15 mL Fresh Sage-chopped
1 tsp 5 mL Vanilla Extract
1/4 tsp 1.25 mL Salt

Equipment

10-inch oven-safe skillet (cast iron preferred)
Rolling pin
Mixing bowls

Instructions

Preheat oven to 375°F (190°C).
In a 10-inch oven-safe skillet (cast iron preferred), sprinkle Granulated Sugar evenly over the bottom.
Cook over medium heat, without stirring, until the sugar melts and turns into a deep amber caramel. Watch carefully to prevent burning.
Remove from heat and immediately arrange Apple quarters tightly in a circular pattern over the caramel.
Sprinkle chopped Fresh Sage and Vanilla Extract over the apples.
Roll out Puff Pastry to slightly larger than the skillet diameter.
Carefully place Puff Pastry over the apples, tucking the edges down inside the skillet.
Bake for 30-35 minutes, or until the pastry is golden brown and puffed.
Let cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition per serving

Calories 450

Ratings & Reviews

0 reviews

Aunt Clementine's Caramelized Apple And Sage Tart Tatin

Aunt Clementine's Caramelized Apple And Sage Tart Tatin

Ratings & Reviews

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