This is a recipe that I adapted from one of my favourite cook books, High Plains , The Joy of Alberta Cuisine by Cinda Chavich. Here I found one of my Culinary Instructors’ recipes for Tarte Tatin… I knew from his top notch instruction that this would be a recipe that I could count on. Merci Chef! Here, I’ve switched the honey called for in Chef’s Thierry’s tarte with Canadian birch syrup which I add at the end of the initial caramelization of the apples. The deep herbal and berry flavours of the birch work beautifully with the baked apples and caramel. You could vary this one by using filo for the pastry. I did and it worked out wonderfully.Try it out! Please remember the vanilla bean ice cream. Thank you.
- Birch Syrup Tarte Tatin
- Wild Canadian twist on Classic French Apple Tarte
|Servings||Prep Time||Cook Time|
|8||25 minutes||90 minutes|
- 1 125 ml Butter unsalted
- 2 25 ml Birch Syrup
- 1 125 ml sugar granulated
- 1 8-10 apples golden delicious, peeled, cored halved
- 2 1 puff pastry sheet
- 2 1 egg with 25ml of milk beaten in
- 1 30 ml water or apple juice
- In a 25-30 cm (10-12") ovenproof skillet, gently melt sugar with water or juice and butter. Stir with wooden spoon until evenly mixed. Spread sugar mixture evenly and cover with a layer of apples so that rounded side is on the bottom of the pan. Remember that this dessert has an "upside down" presentation so be sure to carefully place your apple slices. Chop remaining apple and fill in any space between apple halves.
- Place skillet over medium-high heat and cook until butter mixture starts to brown and bubble around the edge of pan, roughly 8-10 minutes. Reduce heat to low and simmer apples in caramel for 45 minutes more. Once the caramel darkens to tea colour, drizzle birch syrup over apples. The Tarte can be made ahead up to this point.
- If using store-bought frozen puff pastry, allow sheet to thaw in refrigerator then roll out and over apples to cover them like a blanket. Trim pastry down and around apples using a spoon or pallet knife. Lightly brush pastry with egg-milk mixture and bake in pre-heated 200C (400F) for 30 minutes until golden brown.
- Remove tarte and cool for 1 hour before turning out onto platter or board. You can also make it ahead to this point and chill. If you chill it, heat the pan over high heat for a minute or two to release the caramel. Next, place a good sized platter or tray over the pan and invert the tarte onto it. Cut into wedges and serve with fresh churned vanilla ice cream.