22 Jan Apple Tart Tatin (French Apple Tart)

APPLE TART TATIN WITH APRICOT PRESERVES & CRYSTALLIZED GINGER ©copyright Marci Arthur 2002

Use any good baking apple – I prefer Granny Smith – this recipe serves 8.

For this tart, I am using  PUFF PASTRY rolled out into a rectangle.  Filling:

1-1/2 pounds medium-size Granny Smith apples, , halved, cored, cut into 1/8-inch slices (about 5-1/2 cups) or you can use mixture of Bosc pears and apples – we will use pears and apples

5 tablespoons sugar

1 tablespoon Calvados

2 tablespoons (packed) minced crystallized ginger

2 teaspoons fresh lemon juice

2 tablespoons (1/4 stick) unsalted butter, cut into ½ inch cubes

2 tablespoons (more or less) whole milk

1/3 apricot preserves, warmed

Vanilla ice cream or whipped cream with a little sugar and 1 tsp. Calvados

1. Roll out crust to 1/8-inch thick in shape of a rectangle on parchment paper. Position rack in center of oven and preheat oven to 425 degrees.
2. Combine apples, 3 tablespoons sugar, crystallized ginger, and lemon juice in large bowl; toss gently to blend.
3. Transfer parchment paper with dough to baking sheet. Cut pieces in stripes about 3/4-inches wide and using a beaten egg white brush around the edges of rectangle, place strips on top of exterior edges.
4. Arrange apple slices in three long lines.
5. Slightly Overlap apple slices in 3 long layers.
6. Sprinkle apples with 1 tablespoon sugar, then dot apples with butter.
7. Brush crust with milk and sprinkle with remaining 1 tablespoons sugar.
8. Bake until crust is golden brown and apples are tender, about 15 minutes. Remove from oven. Brush with warm apricot preserves.
9. Cool on baking sheet for 15 minutes.       Slide long knife under apple tart to loosen. BE SURE TO BAKE ON PARCHMENT PAPER.
10. Serve warm with ice cream or sweetened whipped cream.