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Ta gueule - Apple Tarte Tatin
Biscoff Cookie Butter and Apple Tarte Tatin
Prep Time
30
minutes
mins
Apple peeling
55
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course:
Brunch, Dessert
Cuisine:
French
Keyword:
apple pastry, apple pie, apple tarte, Cast iron pan dessert, Cookie Butter Tarte Tatin, Tarte Tatin, upside down apple pie
Yield:
6
Author:
Jacque Strapp
Equipment
12in Cast Iron pan
Large round tray (wider than 12 in)
Apple peeler
Pastry Brush
Materials
Apples
6-7
Granny Smith Apples (peeled, cored, and refrigerated 1-3 days)
2
Tbsp
Pumpkin Pie Spice
½
tsp
Salt
Tarte Tatin
6
Tbsp
Butter
½
Cup
Brown Sugar
3
Tbsp
Biscoff Cookie Butter
softened in the microwave for 45 seconds
1
Sheet
Puff Pastry
Cut to the round size of your pan
French Vanilla Ice cream
Instructions
Prepare your apples
Slice, peel and core your apples (about 8 slices per apple)
Put in a bowl, and cover with a kitchen towel
Refrigerate 1-3 days (It is ok if they turn brown- you want them to dry out)
Remove the apples from the refrigerator when
ready to bake
Mix the salt and pumpkin spice in a small bowl, and then add to the apples.
Mix thoroughly
Assemble your Tarte Tatin
Preheat oven to 350 degrees (convection bake)
Put a 12 in cast iron pan on the stove med-low heat
Melt the butter in the pan, and be sure the bottom and all sides of the pan are coated
Add brown sugar, and mix with butter to make an even layer
Starting in the center of the pan, place apple slices in a spiral to create a rose-like shape
Microwave the cookie butter for 45 seconds
Paint the cookie butter evenly across the apple slices
Rollout your puff pastry, and cut a circle shape to fit your 12 in pan
Cut a small slit in the center of the pastry
Place pastry on top of the apples
Raise to medium heat, and cook until the brown sugar/cookie butter mixture starts bubbling along the edges of the pan
Place your oven safe pan into the oven for 45 minutes (pastry should be golden)
Carefully remove from the oven and let it rest for 5 minutes
Put a large round plate/tray on top of your Tarte Tatin
Flip so that the plate/tray is now on the bottom
Let the pastry fall naturally on to the tray (may take over a minute to settle on the plate)
Serve warm with Vanilla ice cream