Friday Night Dessert
Last Friday night I tried a new recipe for dessert. It came out quite yummy, even though I wasn't exactly happy with how it looked. I know what I need to do to make it more to my liking for next time. And yes, there will be a next time.
1 sheet frozen puff pastry, thawed
1 cup sugar
3 tsp. cider vinegar
3 Tbsp. water
¼ cup unsalted butter, melted
1 Tbsp. (1/2 lemon) lemon juice
2 Tbsp. flour
1 ¼ tsp. cinnamon
2 - 3 granny smith apples, peeled and ¼” sliced (I didn't peel the apple, and they came out ok, but the skin was a little chewy on some of the slices)
**Preheat the oven to 375 degrees.
**Lightly coat a 9″ round cake/pie baking dish with cooking spray.
**Toss the apples, lemon juice, flour and cinnamon in a small mixing bowl.
**Arrange the apples along the bottom of the pie pan. (The recipe says to make it pretty since the dish will be flipped over and the apples will be on top. I say who cares.)
**Heat the sugar, cider vinegar and water in a small sauce pan, over medium high heat.
**Allow the mixture to boil for about 12 - 15 minutes or until it turns a golden amber color. (Be sure to cook the sugar mixture long enough. I didn't, and the sugar mixture didn't thicken up enough and was a little soupy)
**Swirl the mixture by moving the pan in a circular motion, DO NOT STIR.
**Slowly add the melted butter to the golden sugar syrup.
**Continue to swirl for an additional 1 - 2 minutes.
**Carefully and evenly pour the dark sugar syrup over the apples.
**Lightly coat a cutting board with extra flour.
**Roll the puff pastry to approximately 12″ square. (The puff pastry I used was already 12" square when it was opened up)
**Drape the pastry over the apples and tuck the corners under.
**Try to avoid touching the sugar syrup. It will be hot.
**Bake the tatin at 375 degrees for 20 - 25 minutes, or until the pastry is puffed and golden.
**Remove from the oven and allow to rest for approximately 10 - 15 minutes. This step is important to allow the syrup to solidify.
**Flip onto a large platter to expose the apples before serving.
Serves 6 - 8 people.
I almost made a second one that night, just to test out the changes I need to make. I need to make sure I cook the sugar mixture longer, and to bake it in the oven a little longer. Have fun and enjoy!
1 sheet frozen puff pastry, thawed
1 cup sugar
3 tsp. cider vinegar
3 Tbsp. water
¼ cup unsalted butter, melted
1 Tbsp. (1/2 lemon) lemon juice
2 Tbsp. flour
1 ¼ tsp. cinnamon
2 - 3 granny smith apples, peeled and ¼” sliced (I didn't peel the apple, and they came out ok, but the skin was a little chewy on some of the slices)
**Preheat the oven to 375 degrees.
**Lightly coat a 9″ round cake/pie baking dish with cooking spray.
**Toss the apples, lemon juice, flour and cinnamon in a small mixing bowl.
**Arrange the apples along the bottom of the pie pan. (The recipe says to make it pretty since the dish will be flipped over and the apples will be on top. I say who cares.)
**Heat the sugar, cider vinegar and water in a small sauce pan, over medium high heat.
**Allow the mixture to boil for about 12 - 15 minutes or until it turns a golden amber color. (Be sure to cook the sugar mixture long enough. I didn't, and the sugar mixture didn't thicken up enough and was a little soupy)
**Swirl the mixture by moving the pan in a circular motion, DO NOT STIR.
**Slowly add the melted butter to the golden sugar syrup.
**Continue to swirl for an additional 1 - 2 minutes.
**Carefully and evenly pour the dark sugar syrup over the apples.
**Lightly coat a cutting board with extra flour.
**Roll the puff pastry to approximately 12″ square. (The puff pastry I used was already 12" square when it was opened up)
**Drape the pastry over the apples and tuck the corners under.
**Try to avoid touching the sugar syrup. It will be hot.
**Bake the tatin at 375 degrees for 20 - 25 minutes, or until the pastry is puffed and golden.
**Remove from the oven and allow to rest for approximately 10 - 15 minutes. This step is important to allow the syrup to solidify.
**Flip onto a large platter to expose the apples before serving.
Serves 6 - 8 people.
I almost made a second one that night, just to test out the changes I need to make. I need to make sure I cook the sugar mixture longer, and to bake it in the oven a little longer. Have fun and enjoy!