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Wine Country Recipe: Deep Dish Apple Tarte Tatin

Thursday, September 26th, 2013

Recipe provided by Europa Village and The Inn at Europa Village Executive Chef Dean Thomas.

This seasonal dessert recipe is a fall classic in France, but is simple enough to put together on a weeknight – all you need are four ingredients!

Apple Tart Tatin

Ingredients:

3 each firm Granny Smith or Gala Apples

6 Tbsp sugar in the Raw

1/4 stick of butter (2 tbsp)

6 Tbsp pie dough or puff pastry dough

Vanilla bean ice cream (optional)

 

Method of Preparation:

Begin by peeling and coring the apples; cut the apples in half or quarters; place into either an individual large muffin pan or a 10-inch deep dish cake pan.  Top with the butter and sugar in the raw.  Cover with the dough and bake at 350 degrees for 45 minutes until apples and sugar have caramelized.  Remove from the oven and cover the dough with a large size pan, immediately turn upside down and allow the tart to fall.  Allow to cool to room temperature and serve with your favorite vanilla ice cream or crème Anglaise.

Pair with Europa Village’s Bolero Cellars 2011 Muscat Canelli

 

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