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Tarte Tatin
Beal House Inn and Restaurant
2 West Main Street
Littleton, NH
info@bealhouseinn.com
www.bealhouseinn.com
Large Apples (Red Delicious or Granny Smith) and 3 Peaches
1/2 Cup of Sugar
1 Tsp Butter
1 Tsp Vanilla
8 OZ Puff Pastry Sheet (you can find this in the refrigerated section of the
grocery store)
Pre heat oven to 350 degrees. Peel and core the apples, cut each into 4 pieces,
cut each Peach into 4 pieces and put aside. Trim the puff pastry sheet into a
circle and roll it out on a lightly floured surface, till it has a diameter of
at least 12 inches, let it stand to room temperature while you place the sugar
and vanilla in a large10 inch oven proof saute pan, heat on a medium setting
till ingredients are combined & they turn a caramel color -approximately 4-5
minutes. Take the pan off the heat (be careful not to overcook the above or the
sugar will burn).
Place the fruit on its side back to front (alternating between the apples and
peaches) finishing off with a second layer of apples over the caramel (be
careful as the pan and the caramel are extremely hot).
Pick up the puff pastry sheet and drape over the top of the pan, crimping the
edges into the pans rim. Place into the oven for 30-40 minutes (till the top of
the pastry is golden brown and crisp). After the tart comes out of the oven
invert it unto a large plate. Serve the tart warm with a scoop of sorbet.
Besides apple and peach try the following combinations:
Apple/Banana Pear/Nectarine Pear/Mango Apple/ Plum Pear/Kiwi
Although this tart tastes wonderful on its own, try it with a scoop of French
Vanilla or Caramel Ice Cream.
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