oh what a gorgeous week it has been!
i recently read that this time of in between seasons is known as long summer.
i love this!
we have so many fabulous apples available to enjoy fresh or turned into a dessert.
i am sharing another easy recipe, sure to become a favourite!
you will love this upside down apple tart.
you will need..
1 package 450 g of all butter frozen puff pastry thawed
a tablespoon or so of soft butter
4 apples (our honeycrisp or gravenstein are perfect!)
1/4 cup of butter
1 whole vanilla bean, split and seeds scraped out
1/2 cup of sugar
1/4 teaspoon of salt
to make..
preheat your oven to 400°f.
the pastry i use comes in a box of 2 sheets.. you will need both.
unroll one sheet of puff pastry onto a piece of parchment paper.
spread with soft butter, staying away from the edges.. you don’t want it to squish out when you roll the pastry pieces together.
place the second unrolled sheet on top.
gently roll out to a 12 inch square. it doesn’t have to be perfect.
cut into an 11 inch circle. cover with plastic wrap and chill until ready to use.
peel your apples.
cut in half length wise, and scoop out the cores with a melon baller. alternatively, you could cut the apples vertically into thirds, avoiding the core altogether.
in a 10 inch cast iron pan, melt the butter over medium heat.
stir in the vanilla seeds.
sprinkle evenly with the sugar.. do not stir.
add a single layer of the apples, cut side down.
slice the remaining apples into smaller slices to tuck around the apples in the pan. you may not use all the apple pieces.
cook over medium high heat until the liquid is bubbly and light golden.. about 3 minutes.
turn down the heat to medium and cook for another 4 minutes.. sprinkle with salt. you could sprinkle a little cinnamon if you like too.
turn the apples over, rounded side down and cook until the liquid is thickened and deep golden brown.. another minute or so.
remove from heat and cool for 10 minutes.
cover the apples with the puff pastry circle, gently tucking the edges into the pan.
cut a couple of slits in the top of the pastry.
bake until the pastry is a deep golden brown… about 25 minutes.
cool on a wire rack for 10 minutes.
using a thin knife or offset spatula, loosen the edges of the tart from the pan.
place a serving plate upside down on top of the pan.
with oven mitts, carefully invert the pan and plate together to transfer the tart to the plate.
place the scraped vanilla bean in your sugar jar.. it will impart a vanilla flavour into your sugar.
this apple tart is another dreamy dish that pairs beautifully with ice cream!
it is still summer after all!
enjoy!
look who was loving our orchard recently!
enjoy this long summer!
hugs
laura
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