Hard Cider Tarte Tatin

Something Extra: The Beer, Wine and Spirits Issue

Recipe Theme


Hard Cider Tarte Tatin

Hard Cider Tarte Tatin
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)

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.  

Nutritional Information:
425 calories, 3 g protein, 25 g total fat (13 g sat.), 42 g carbohydrate, 2 g fiber, 24 g sugar, 56 mg cholesterol, 165 mg sodium, 11 points


To add your comments, please log in.

I made this and it was excellent!

Comment Number: 6586


Lisa1- We are so happy to hear you liked this recipe. Thank you so much for sharing!

Comment Number: 6588