11.18.2009

Tart Tatin: Apples and Maple Syrup

A bag of honey crisp apples left behind by my mother in law inspired this dish. This was the last hurrah for these apples this season, until next year.

4 apples, peeled and cored
1/2 cup of real maple syrup
zest and juice from 1 lemon
1/4 cup of butter

crust dough:

1 cup butter
1/3 cup water
2 cups flour
1 tsp salt
1 tbsp sugar

Melt butter in an over proof pan, on stove top. Add in apples sliced into circles, about 1/4 inch thick. Add in maple syrup, zest and lemon juice. Let cook for about 7-10 minutes on stove top on medium-high heat. If there is a lot of juice (read: covers the apples), add in about 1 tbsp of flour after you remove from heat.
Roll out dough 1/8 of an inch thick. Lay over pan contents, tuck the sides in and under. Place into a preheated oven at 400F for 35 minutes or until the crust is golden.

Remove from oven and flip over into a plate. Don't wait too long to do this as the butter cools it'll be hard to remove. How easy is that!?

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