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Holiday Recipe - Cider Poached Apple Tart


I love Tarte Tatin, but there are so many variables: will the apples be nice and soft, the top fully caramelized, and can I flip the darn thing over without making a mess? Instead of a traditional Tatin, I decided to take a classic pie shell and fill it with apples poached in cider. The whole thing is topped with brown sugar and butter for a deeply golden, tender filling with a crispy crust that tastes amazing. We served it warm, drizzled with a cider reduction and a scoop of vanilla ice cream, and let me tell you...damn.



Apple Cider Tarte Tatin

Makes one 10" tart


Classic Pie Crust

1 1/4 cup all-purpose flour + 1/4 cup for rolling

1 tsp Kosher salt

2 tsp granulated sugar

1 stick (4 ounces) cold unsalted butter, cut into small cubes

2-4 Tbsp cold water


Apple Filling

2 cups apple cider

3 large apples (your favorite type for baking), peeled, halved and cored

2 Tbsp unsalted butter, at room temperature

1/4 cup packed dark brown sugar

1 tsp ground cinnamon

Pinch of Kosher salt

Method

Preheat oven to 375˚F. Prepare the pie crust in the bowl of a stand mixer fitted with a paddle attachment by mixing 1 1/4 cups flour, salt and sugar to combine. Add butter and mix until only pea-sized bits remain visible. Add the water and mix to form a shaggy dough. Transfer onto a clean countertop, dust lightly with flour and roll to a 1/4" thick circle. Press into a 10" tart shell pan and trim the edges. Use any remaining pieces of dough to create small leaves for garnishes. Refrigerate until ready to use. Bring cider to a simmer in a medium sized pot. Add apples to the pot and cook over medium heat until apples are easily pierced, 15-20 minutes. Use a slotted spoon to remove apples from the cider and set aside to cool. Continue to cook the cider until reduced to a thick syrup (the consistency of honey). Set aside. Transfer cooled apples to the chilled tart shell. Brush with butter, sprinkle evenly with brown sugar, cinnamon and salt, and top with pie dough leaves if desired. Bake for 25-30 minutes or until deeply golden brown. Before serving, drizzle with reduced cider syrup.


Wishing you a warm holiday season!



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© Katie Rosenhouse 2020