A Seasonal Apple Tart Tatin

October 12, 2020

It’s that time of year again. The leaves are changing colors, and the air has that crisp, nostalgic feeling that reminds you of seasons past. As the weather cools down, warmer foods and beverages sound more and more appealing. If you’re looking for a cozy seasonal dessert to take you back, we’ve got the perfect recipe for you. Peter Turso, our head of Research & Development at Afficionado, recommends this Apple Tart Tatin recipe to get your autumn season started right. We began by visiting the local orchard to find some choice apples for our Apple Tart Tatin.

Ingredients:

Caramel:
-200 grams Sucrose
-30 grams maple or corn syrup
-1 oz Calvados (optional)
-30 grams butter
-1 lemon, juiced
-pinch of sea salt

Apples (6):
– your choice (Honey Crisp , Braeburn, Winesap) peeled, to fit molds and cored.
– butter
– cinnamon
– nutmeg

Dough:
-1 sheet quality puff pastry dough (can be purchased at some supermarkets or if you are looking for a challenge, message peter@afficionadocoffee.com for the recipe)
-1 egg beaten
-a rolling pin if needed
-a ring cutter the size of your molds, (you can also use an upside down coffee cup to punch out the dough)

Method:

1. Establish the molds you will be using first this can range from “cupcake” molds or other cylindrical molds for baking.

2. Combine the sugar and 1/2 lemon juiced and rub with you fingers to fully incorporate (this will lower the melting point of the sugar).

3. Add to a small thick-bottomed pot and start to melt the sugar. The sugar will gradually turn into a clear syrup. Control your heat and resist the urge to stir until there are no sugar crystals left. Stirring with a non-conductive silicone spatula or wooden spoon, slowly bring the caramel up to 318 degrees which will be an amber caramel, wisps of smoke will be evident. Now, you must work quickly. Turn off the heat, add the butter, salt, and the remaining lemon juice from the other half of the lemon. Stir briskly taking care not to burn yourself or splash caramel until all is combined.

4. While caramel is still warm, divide the caramel into the 6 molds.

5. Place a peeled and cored apple inside the mold as well.

6. Add 20 gram piece of butter, dust with cinnamon, nutmeg and repeat with all six apples.

7. Place mold on a sheet pan lined with parchment at 275-300 degrees for 1-2 hours until apples are fully cooked and confit. Check by inserting a knife or pin into the apple. when there is no resistance, and the apple has deflated, they are ready.

8. Remove from oven and allow to cool to room temperature. Trap molds with plastic and gently press the apple into the mold to remove any negative space. Refrigerate over night for best results.

To finish:

9. Preheat oven to 400

10. Roll out pastry dough to approx 1/4” (if not already this thickness) and dock (poke holes) with a fork. Use your ring cutter or coffee cup to cut out the dough circles.

11. Brush the circles with egg and place them, egg side down, on each of the apples. Egg wash the other side and sprinkle with a little sugar.

12. Bake at 375 degrees until the puff dough is browned and fully cooked (Approximately 14-16 minutes).

13. Remove from oven and allow to cool for 10 minutes then invert on your serving plate. Accompany with gelato and dust with cinnamon. Serve warm with coffee- we recommend, Bolivian Buena Vista, Guatemalan Cipreses or the Dolce Blend. These coffees accompany the caramel and baking spices perfectly.

14. Optional: Smoky Honey Gelato

In this recipe we are taking advantage of a sweet & smoky treat from our Ethiopian coffee importer.

Ingredients:
2 Cups Milk
2 Cups Heavy Cream
1 Cup Sucrose
1/2 Cup African Wild Honey
10 Egg yolks
1 star anise cluster
1″ piece of ginger, grated
4-6 pieces toasted coriander.

Method:

1. Combine the heavy cream and half of the sugar, spices and ginger in a pot (do not stir- the sugar will settle and prevent any burning). Turn on medium heat and bring to a simmer to infuse.

2. In a separate mixing bowl mix the egg yolks with the rest of the sugar and mix to combine.

3. When the cream mix comes to a boil, temper the yolk mixture with 6-8 oz of simmering base, then add back to the simmering pot while stirring. Over low heat, continue to stir until the mixture thickens and coats the back of a spoon. Remove pot from heat, to a large bowl. place the bowl in an ice bath and stir to cool rapidly. Once mixture is cool, strain and freeze in a batch freezer until smooth.

If you enjoyed this recipe or tried it out for yourself, let us know! Follow us on Instagram, LinkedIn, and Facebook to stay up to date with our latest recipes and adventures.