Fuji Apples are great for Tart Tatin. Yigit's favorite recipe for Tart Tatin comes from Ann Segerstrom a fine chef who he worked with back in the '80's. Ann made her Tart Tatin with Washington Delicious Apples. Yigit Pura, Taste Catering executive pastry chef suggested Fuji's. They not only provide a marvelous flavor but stand up to cooking and baking beautifully.
TART TATIN (serves 8 - 10)
- 1 cup unsalted butter
- 1 1/2 cup sugar
- 12 - 16 Fuji apples
- 1/2 recipe puff pastry
Cover the bottom of a 12" Calphalon pan with butter & sugar
Place the cored and halved apples in the pan side by side with the large end down
Place the pan over a medium heat burner. Keep the reducing juices in a separate pan to be added back to the cooking apples. Keep adding apple halves as the cooking apples soften. Place the added halves right on top of the already cooking apples.
Cook on the stove top until the apples & juices are a light golden brown (do not burn). About 2 1/2 hours.
Preheat the oven to 350 degrees
Cut a round of puff pastry to fit on top of the baked apples. Bake the puff pastry in the 350 degree oven for about 15 minutes or until the crust is done.
When golden brown, take the apples off the heat and let stand for 5 - 10 minutes.
Place the baked puff pastry on top of the apples and carefully flip the pan on to a large serving platter.
Tart Tatin is great served with crème fraîche, whipped cream or my favorite, French Vanilla Bean Ice Cream.
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