Apple Tarte Tatin (Version 2.0)

Ingredients

• 7.5 Pink Lady apples (Use 7–8 apples; peeled and quartered, cores removed. For the optional design, trim the flat sides to points and reserve one round slice as the center.)
• 0.5 cup Granulated sugar
• 3 tbsp Apple cider vinegar
• 3 tbsp Unsalted butter (Cold)
• 1 Cinnamon stick
• 1 Star anise
• 0.125 tsp Vanilla pod (Alternatively, use 1/8 tsp vanilla paste.)
• 1 sheet Frozen puff pastry
• 1 Egg
• 1 cup Heavy whipping cream
• 2 tbsp Icing sugar
• Flaky sea salt (To finish)

Steps

1. 1

   Peel and quarter the apples. Cut diagonally around the core to remove it from each quarter.

2. 2

   For the optional decorative arrangement, use a paring knife to trim the flat side of each apple piece so the sides taper to a point, helping the pieces overlap. If following that design, cut one large apple slice and leave it round for the center; this shaping is not necessary.

3. 3

   Transfer the apple pieces to a large bowl or container and cover them with warm water. The source recommends using tap water at its hottest setting.

4. 4

   Leave the apples submerged for 10 minutes while you work on the caramel. The caramel-making instructions are not included in the available source text.

Notes

The source specifies a 9-inch cast-iron pan and says to scale measurements for a different pan size. It states that the apples soak for 10 minutes while the caramel is prepared, but the rest of the recipe—including caramel preparation, apple par-cooking, pastry handling, baking, whipped cream preparation, and serving—is missing from the supplied description and transcript. No complete method or cooking time can be extracted.

Nutrition per serving

• dessert
• French
• baked
• apple
• autumn
• vegetarian