Written By Gary Hynes Dessert / Edibles / Recipes Oct 16, 2014 Apple Tart Tatin with Chantilly Cream SHARE VIA: Facebook Twitter PinterestThis 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 TatinMakes 1 pie 2 cups brown sugar1 cup unsalted butter2 tbles lemon juice 10 gala apples deseeded, skin on. Cut into 6’sIn 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 pie2 ½ cups all purpose flour1 cup unsalted butter cold and cubed1 tsp salt1 tsp sugar1/4 to 1/2 cup ice waterUse 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 cup1 cup heavy cream1 Tble granulated sugar½ tsp vanilla extractUsing a hand whisk or electric mixer beat the cream until soft peaks adding the sugar at the end with the vanilla.Applespie SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Dessert / Recipes February 28, 2016 Sunday Baking Project Recipe selection for you Sunday baking project: Broma Bakery’s White Chocolate Chip Oatmeal Cookies with Fresh Blueberries. These cookies are ... Read More Beverage / Dessert / Main course / Recipes December 4, 2015 A main course, dessert and a cider float using local apples Autumn has officially arrived and so has apple season! One of the most cultivated fruits; the apples bears a bountiful harvest. A diverse fruit in ... Read More Dessert / Main course / Recipes September 23, 2015 Sweet and Savoury Galettes: Free-Form Rustic Tarts If there’s one thing I love about the end of summer, it’s harvest-time. The trees are ripe with fruit and the gardens are bursting from ... Read More Dessert / Kitchen Tools July 31, 2015 Must-Have: Cherry Clafoutis (French Custard Cake) Every summer during my early 20’s, I’d head to the Okanagan’s Similkameen Valley to pick cherries. The valley is classified as semi-desert land ... Read More Comments are closed.