Apple Tart Tatin with Chantilly Cream

This delicious fall dessert comes from the EAT article “Dinner on the Farm” which appeared in the September/October 2014 issue.  The recipe is courtesy of chefs JP Green and Jena Stewart of Truffles Catering. (photo by Rebecca Wellman)

Apple Tart Tatin

Makes 1 pie  

2 cups brown sugar

1 cup unsalted butter

2 tbles lemon juice  

10 gala apples deseeded, skin on. Cut into 6’s

In a cast iron pan over medium heat, start the brown sugar and butter melting together. Once it has fully melted add the lemon juice and  with a wooden spoon stir until completely creamy. Turn off heat.

Start fanning the apples around the outer and working towards the centre overlapping as you go so the design is tight without too many gaps.

Fold the rolled pie dough (see recipe below) over the top pushing the excess dough around the edges of apples so that the liquid will not leak out once the tart is flipped.

Bake in a 350 degree oven on a baking sheet (in case the liquid bubbles over). Once tart is golden brown and delicious, take it out and let cool before inverting it. Hot caramel on your hand hurts! Once cool to the touch grab a large plate that is larger than the cast iron, place over top. Flip the tart onto the plate. And you will see your design, caramel will run out but will still be delicious.

Serve whole and cut for your guests at the table with a big dollop of Chantilly cream (see recipe below).

Perfect Pie Pastry ( pate brisee)

Makes 1 pie

2 ½ cups all purpose flour

1 cup unsalted butter cold and cubed

1 tsp salt

1 tsp sugar

1/4 to 1/2 cup ice water

Use a food processor and place everything (except leave water to last). Pulse 6 to 8 times. With machine running, add the ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. You dont want it to get to0 tough. Turn out on a cold, clean surface, and starting with the palm of your hand knead it quickly together. (Note: you still want to to see chunks of the butter. That is what gives your pastry flakey layers.)

Place in fridge as short as 1 hour – as long as 12 hours.

Take the dough out of fridge for 5 minutes before rolling. Roll out on a floured surface.

Chantilly Cream 

Makes 2 ½ cup

1 cup heavy cream

1 Tble granulated sugar

½ tsp vanilla extract

Using a hand whisk or electric mixer beat the cream until soft peaks adding the sugar at the end with the vanilla.