{"id":4106,"date":"2022-09-01T10:32:00","date_gmt":"2022-09-01T14:32:00","guid":{"rendered":"https:\/\/french-barn.com\/blog\/?p=4106"},"modified":"2022-08-29T13:24:29","modified_gmt":"2022-08-29T17:24:29","slug":"rosemary-apple-tarte-tatin","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/desserts\/rosemary-apple-tarte-tatin","title":{"rendered":"Rosemary & Apple Tarte Tatin"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

The classic Tarte Tatin<\/em> originated in the Centre-Val de Loire of France & is named after the Tatin sisters who created this dessert. At the time it was the Tatin’s signature dish at the Hotel Tatin, but it has now become a popular dessert for home bakers too. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The recipe is essentially fruit that is caramelized in butter & sugar before being baked into a tart. This apple version is an autumn favourite of mine & features an earthy addition of fresh rosemary to the caramel sauce. A woodsy flavour that pairs perfectly with the autumn apples! <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The crust is a sheet of puff pastry, which can be store-bought or homemade. Some versions use a standard pie dough as the crust, but I love the flakiness the puff pastry gives the tart. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

It is important to use a very firm apple in this recipe, otherwise you risk the fruit becoming mushy & not holding its shape (similar to when baking an apple pie). I prefer to use Pink Lady<\/em> apples, but granny smith or gala are great alternatives too!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Lastly, the dish can be baked in a heavy bottom oven safe skillet or standard pie dish. Be sure to use a separate pan to make the caramel apples in, as it is much easier to assemble the apples in the clean skillet. Happy autumn baking!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Rosemary & Apple Tarte Tatin <\/h3>\n\n\n\n

Ingredients:<\/p>\n\n\n\n

  • 8 medium to large pink lady apples, peeled <\/li>
  • 2 tablespoons lemon juice, freshly squeezed\u00a0<\/li>
  • 3\/4 cup granulated sugar<\/li>
  • 1\/4 cup unsalted butter, cold & cubed<\/li>
  • 1\/2 vanilla bean, split lengthwise<\/li>
  • 2 to 3 sprigs fresh rosemary\u00a0<\/li>
  • 1 sheet frozen puff pastry, thawed <\/li>
  • Vanilla bean ice cream, for serving (optional)<\/li><\/ul>\n\n\n\n

    Directions:<\/p>\n\n\n\n

    1. Preheat oven to 400(f) degrees. Peel apples, slice them into thirds at the core & remove remaining seeds. Transfer to a large bowl & toss with lemon juice to prevent browning.<\/li>
    2. In a large skillet over medium heat add the sugar, but do not stir. Cook until it starts to liquefy at the edges, about 4 minutes. <\/li>
    3. Once the sugar begins to melt, whisk into a caramel sauce & remove from heat. Add the cubed butter & swirl until butter fully melts. <\/li>
    4. Place the skillet back on the stove over low heat. Add the vanilla bean, rosemary & apples. Toss the apples in the caramel & continue cooking until the apples begin to soften, about 10 minutes.<\/li>
    5. Remove from heat & let cool slightly. Transfer the cooked apples slice side up in an oven safe heavy bottom skillet, arranging them in an overlapping circular pattern. <\/li>
    6. Strain remaining caramel sauce & pour over the apples.<\/li>
    7. Roll out puff pastry to a 12-inch circle & top the apples with the pastry round, tucking under the edges. <\/li>
    8. Bake for 30 to 35 minutes, until the pastry is golden brown. Let cool for 30 minutes before flipping onto a serving plate. Slice & serve with a scoop of ice cream.
      <\/li><\/ol>\n\n\n\n
      \"\"<\/figure>\n\n\n\n
      \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

      The classic Tarte Tatin originated in the Centre-Val de Loire of France & is named after the Tatin sisters who<\/p>\n","protected":false},"author":7,"featured_media":4110,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[70,2],"tags":[396,141,189],"class_list":["post-4106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-food-wine","tag-apple-pie","tag-dessert","tag-tarte-tatin"],"yoast_head":"\nRosemary & Apple Tarte Tatin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/french-barn.com\/blog\/food-wine\/desserts\/rosemary-apple-tarte-tatin\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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