Blood Orange-cardamom Tarte Tatin
Why I Love This Recipe
I couldn't stand it any longer. I had to try to make one of these. Normally I use my apples for good old apple pie, for nothing is quite so delicious served warm with a big slab of white cheddar cheese on the side. mmmmm. But it is time to break from the norm... After a little bit of research, this is what I came up with... Oh and I have to admit, I cheated, I should have used pate Brisee or Pate Sucree as a Pastry shell, but I used a box of Puff Pastry that I had in the freezer.
Ingredients You'll Need
1 Sheet of Puff Pastry
7 TB Unsalted butter
3/4 cup granulated sugar
8 firm Granny Smith or McIntosh Apples.
3/4 tsp Cardamom
1/2 tsp Mace
1/8 tsp or 3 berries crushed All Spice
the juice and zest of 1 medium blood orange
Preheat oven to 375
Utilize a 10 inch oven proof skillet (I used an enameled cast iron pan.)
Roll out a sheet of puff pastry and cut an 11 inch circle.
Place on a wax paper lined baking sheet, prick all over and store in the refrigerator until later.
Peel and quarter the apples and toss in a bowl with the juice and zest of the blood orange, cardamom, mace and allspice.
Melt the butter in the skillet over medium heat.
Sprinkle the surface with sugar, once it melts into the butter begin adding the apples, cut side up, packing them in tight as they cook down and shrink.
Pour any residual blood orange juice over the apples.
Cook the apples over medium heat until the juices in the pan become caramel brown. (About 12 minutes)
Remove from heat and take pastry from the refrigerator.
Place pastry over the steaming apples and tuck the edges into the skillet around the filling.
Cut a steam whole in the center (No one will see it, it will be on the bottom)
Place in the oven and bake until the pastry is golden brown (About 25-30 minutes)
Remove from the oven and let set for 10 minutes before placing a serving plate over the top and flipping the skillet over... CAREFUL, this is hot caramel.
Some apples will probably stick a little, just remove them and place them on top of the tart.
Serve warm with a little dollop of Creme Fraiche.