Oregon Hill Alley Apple Recipe
Granny Smith Tarte Tatin avec Buttermilk Crème Frâiche
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Ingredients
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For the Tarte Tatin
For the Buttermilk Crème Fraîche
Method
For the Tarte Tatin
- 1
Prepare the Apples
Preheat the oven to 375°F (190°C). Peel, core, and cut the Granny Smith apples in half. Set aside.
- 2
Make the Caramel
In a large oven-safe skillet, melt the butter over medium heat. Add the sugar and a pinch of salt, stirring until the mixture turns a golden caramel color.
- 3
Arrange the Apples
Carefully arrange the apple halves in the skillet, cut side up, in a circular pattern. Cook for about 10 minutes until the apples start to soften.
- 4
Add Puff Pastry
Roll out the puff pastry and drape it over the apples, tucking the edges into the skillet.
- 5
Bake
Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the pastry is golden brown.
- 6
Cooling
Remove from the oven and let cool for 5 minutes before inverting onto a serving plate.
For the Buttermilk Crème Fraîche
- 7
Combine Ingredients
In a mixing bowl, whisk together the buttermilk, heavy cream, powdered sugar, and vanilla extract until smooth.
- 8
Chill
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
