A tarte Tatin falls into the same category as panna cotta – seemingly complicated yet deceptively simple and easy (unless of course you make your own puff pastry, but ain’t nobody got time for that).
I had been wanting to make a tarte Tatin for a while, and thanks to a delivery of farm fresh apples from Scotty after a recent trip to Canberra, the time was nigh. Not wanting to make your normal tarte Tatin, and with an enduring love of maple syrup, my version of apple maple and pecan tarte Tatin was born.
I’m sure many have heard the story of how the tarte Tatin was created out of a happy accident, but for those who haven’t heard the tale, the short and most commonly believed version is that is was created at the Hotel Tatin by one of the Tatin sisters who owned the hotel. The story goes that she was making an apple pie but got distracted and ended up leaving the apples cooking in the butter and sugar too long, so she took the pastry base for the apple pie base and popped it on top of the pan finishing it off in the oven and turning it out of the pan to make what we now refer to as tarte Tatin.
Apple Maple and Pecan Tarte Tatin
- 1/2 cup maple syrup
- 2 1/2 apples, quartered
- 50g pecan nuts
- 375g sheet of butter puff pastry
Preheat oven to 200° Celsius.
Heat a large cast iron pan over medium-high heat. Add maple syrup and cook for five minutes or until the maple syrup is a dark caramel in colour. Remove from the heat and wait till the bubbles subside.
Scatter the pecans over the maple syrup, then arrange the apples over the syrup and pecans and set aside till the caramel cools.
Cut a circle from the puff pastry that is slightly larger than the pan and place it over the apples. Take the edges of the pastry and tuck it in over the apple. Bake in the oven for 20 minutes, or until the pastry has risen and is golden.
Set aside to cool for 5 minutes, the invert onto a plate being extremely careful as the pan and caramel is piping hot.