If you’re looking for an absolutely ah-maZING and indulgent Thanksgiving dessert, look no further than Jonathan Waxman’s Tarte Tatin. I riffed heavily on this recipe when testing out new dessert ideas to contribute to our Thanksgiving dessert table and was quite happy with the results. It’s certainly a step away from the traditional pumpkin pies but well worth it, in my opinion. Apples are a quintessential fall fruit and nothing says ‘happy Thanksgiving’ like caramel and apples, topped with a dollop of something vanilla.
We hope it graces your Thanksgiving table!
Apple Tarte Tatin
adapted from Jonathan Waxman
pairs with: Markham Muscat Blanc
- One 14-ounce package all-butter puff pastry
- 1 stick unsalted butter
- 3/4 cup sugar
- 12 Golden Delicious apples, peeled, halved lengthwise and cored
- 1/2 vanilla bean, seeded
- flaky salt
Preheat the oven to 375° and roll out your puff pastry on a lightly floured surface until it’s about 1/8-inch thick. Cut our a 12-inch circle and refrigerate on a baking sheet.
Using a cast-iron skillet (10 inches), melt the butter then add the sugar. Over low-to-medium heat, dissolve the sugar while stirring occasionally and the mixture begins to simmer (about 2 minutes). Stir in the vanilla bean and a pinch of flaky salt then remove from heat. Arrange the apple halves standing upright in the skillet in two snug concentric circles then return the skillet to the heat and cook undisturbed until an amber caramel forms, roughly 30 minutes.
Remove your puff pastry from the baking sheet and top the apples. Bake for 35-40 minutes, until the pastry is golden and the apples are tender.
Cool for 15 minutes. before placing a large plate on top of the skillet. Gently invert the tart. This dessert is best enjoyed warm and with a dollop of salted caramel ice cream.