Hard Cider Tarte Tatin


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Hard Cider Tarte Tatin
Hard Cider Tarte Tatin
Ingredients
Sweet Cider Whipped Cream:
1 cup hard cider
1 cup heavy whipping cream
1/4 cup powdered sugar
1/8 tsp. cinnamon
Apple Tart:
1 12 oz. bottle hard apple cider
1/3 cup brown sugar
1/4 cup butter
1/2 tsp. cinnamon
4 Large Granny Smith apples, peeled, cored and sliced
1 sheet puff pastry, thawed (from a 17.3-oz. box)
Directions

Prep: 20 minutes  Cook: about 40 minutes  Serves: 8 

1. To prepare whipped cream, boil cider in a small saucepan until reduced to 2 tablespoons; let cool. Beat cream and powdered sugar in a large bowl until stiff peaks form. Beat in reduced cider and cinnamon just until mixed. Cover and chill until ready to serve.
2. To prepare tarte, preheat oven to 400°F. Bring hard cider to a boil in a 9-inch oven-safe skillet over medium-high heat. Stir in brown sugar, butter and cinnamon and boil for 10 minutes or until thickened and syrupy, stirring occasionally. Stir in apples and cook for 10 minutes more, stirring frequently.  
3. Unfold pastry and trim corners to fit skillet. Prick with a fork over the surface and lay over apples. Place skillet in oven and bake for 20 minutes or until pastry is golden brown.  
4. Let stand for 5 minutes, then invert onto a serving plate. Let cool slightly before cutting into wedges. Top each with a dollop of whipped cream.  

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