Birch Syrup Tarte Tatin
Wild Canadian twist on Classic French Apple Tarte
Servings Prep Time
8 25minutes
Cook Time
90minutes
Servings Prep Time
8 25minutes
Cook Time
90minutes
Ingredients
Instructions
  1. In a 25-30 cm (10-12″) ovenproof skillet, gently melt sugar with water or juice and butter. Stir with wooden spoon until evenly mixed. Spread sugar mixture evenly and cover with a layer of apples so that rounded side is on the bottom of the pan. Remember that this dessert has an “upside down” presentation so be sure to carefully place your apple slices. Chop remaining apple and fill in any space between apple halves.
  2. Place skillet over medium-high heat and cook until butter mixture starts to brown and bubble around the edge of pan, roughly 8-10 minutes. Reduce heat to low and simmer apples in caramel for 45 minutes more. Once the caramel darkens to tea colour, drizzle birch syrup over apples. The Tarte can be made ahead up to this point.
  3. If using store-bought frozen puff pastry, allow sheet to thaw in refrigerator then roll out and over apples to cover them like a blanket. Trim pastry down and around apples using a spoon or pallet knife. Lightly brush pastry with egg-milk mixture and bake in pre-heated 200C (400F) for 30 minutes until golden brown.
  4. Remove tarte and cool for 1 hour before turning out onto platter or board. You can also make it ahead to this point and chill. If you chill it, heat the pan over high heat for a minute or two to release the caramel. Next, place a good sized platter or tray over the pan and invert the tarte onto it. Cut into wedges and serve with fresh churned vanilla ice cream.