The SweeTango Blog

Recipe: Robert Wemischner’s Caramelized Apple Tart Tatin

Robert Wemischner.
Robert Wemischner.

The SweeTango team recently spent a few days in Los Angeles singing the praises of the world’s best apple to foodies and fruit lovers from all backgrounds. One of our new fans is Robert Wemischner, a nationally renowned pastry chef and food writer. Wemischner, the author of four dessert cookbooks, including The Dessert Architect, got together with his students at Los Angeles Trade Tech College to create a brand-new SweeTango dessert recipe. Enjoy!

Caramelized SweeTango Tart Tatin

Yield:  6 servings

8 medium to large SweeTango apples, peeled, cored and quartered
3 c. granulated sugar (approximately 21 ounces)
8 ounces unsalted butter, cut into 1 inch pieces
1 lb. puff pastry dough (either made by hand or purchased)

Prepare apples and set aside.

In a heavy, well-seasoned cast iron skillet, measuring 9-10 inches in diameter, melt the sugar. Stir occasionally until the sugar melts evenly and turns a medium amber brown. Remove from the heat and add the butter, piece by piece, stirring carefully until all of the butter has been added.

Now place the apples in the pan, nesting them tightly to cover the bottom of the pan completely.

Roll out the pastry dough to a 1/3 inch thickness. Trim the dough to a circle measuring about 12 inches in diameter (save the trimmings; see Note below).

Carefully place the dough over the apples and then turn in the edges of the dough snugly against the sides of the pan. Use the point of a knife or a fork to make evenly spaced small holes in the dough.

(Note: If you have extra dough and scraps, chill it until firm and then roll it out to a thin rectangle. Cut the rectangle into ½ inch wide strips, roll them in cinnamon sugar, twisting them if you like to make corkscrew shapes, and then place on a parchment lined sheet pan. Bake at 375 degrees F. for about 20-25 minutes, or until well puffed and golden brown.  Do not underbake.)

Bake the tart in a preheated 375 degree F. oven for about 45 minutes, or until the juices of the apples are bubbling up and the pastry is well browned. Remove from the oven, allow to cool for about 10 minutes and then carefully turn the tart over onto a serving plate with a lip to catch any juices that have accumulated. Serve warm or at room temperature with vanilla ice cream or softly whipped slightly sweetened whipped cream, if you wish.