Recipe Box:Apple Tart Tatin

WILLIAMSBURG, Va. - As you are making your holiday menus, you just can't forget dessert!

Apple pie is a traditional Thanksgiving favorite, but this dessert, coming to us from the Williamsburg Lodge, is a delicious apple pie with a big twist.

This Apple Tart Tatin is a decadent dessert that is served upside down.

Apple Tart Tatin
Caramelized Apple Upside-down Tart
Makes 1 10-inch Tart

Ingredients: Dough

7/8 cup(125gr) all-purpose flour

A pinch of salt

1 egg, slightly beaten

6 Tbsp unsalted butter- softened buy beating with a rolling pin and broken into small pieces

Method: Dough

Place the flour in a bowl or on a clean surface. Sprinkle with salt and dot with pieces of butter.

Rapidly pinch the butter and flour together until a crumbly mixture is formed. Add the egg and mix the ingredients together until nearly homogeneous dough is formed, working the dough as little as possible. Form the dough in to a ball and flatten into a disk shape and place in a freezer bag and refrigerate for 1 hour before using.

Ingredients: Apples

1 ½ sticks or 6 oz of unsalted butter

2 cups sugar

2 tsp fresh lemon juice

12- 16 Golden Delicious Apples

Method: Apples

Peel and core the apples with an apple corer. Cut them in half from top to bottom and with a small knife remove a thin slice from the end of each half so the apples will stand with out tipping over.

Cut the 6 oz of butter into small pieces and spread over the bottom of a Tart Tatin pan. You could use a 10 inch heavy bottom stainless steel or a cast iron pan if you do not have a Tatin pan. Sprinkle the sugar over the butter and drizzle the lemon juice over the sugar. Melt the sugar and butter over low heat until the mixture begins the blend together.

Stand the Apples on end in a concentric circle starting on the outside of the pan placing them on top of the sugar.

Then turn the heat the heat up to medium low and as the apples release there juices they will shrink. Squeeze additional apples into the open spaces until the apples are tightly packed. As the heat increases the sugar will turn to a cinnamon color. Lift with a fork the apples slightly so the sugar is evenly distributed under each apple. This process may take longer than 30 minutes.

Roll out the tart dough and large enough to cover the tart and place it on top of the pan of apples. Roll the edges back on to the tart to form edges if the dough is larger that the diameter of your pan.

Bake in a pre heated 350 degree oven until golden brown. Remove from the oven and allow to cool for 1-2 minutes. Place a presentation plate, serving side down on top of the tart pan. Holding both the pan and the serving place together turn the tart out on to the serving plate.

Cut into 10 portions and serve with Mascarpone Wild Flower Honey Cream

Mascarpone Wild Flower Honey Cream

Ingredients:

½ cup heavy Cream

2 tbsp Virginia Wild Flower Honey

2 oz Mascarpone Cheese

Method: Cream

Combine the cream and the honey and whisk until soft peaks form. Gently fold in the Mascarpone Cheese, and reserve chilled.

Final Presentation

Cut the tart into 10 wedge shaped slices and portion a portion of the Mascarpone Wild Flower Cream on each tart and serve.

Recipe from Executive Chef Rhys Lewis
Williamsburg Lodge
Colonial Williamsburg’s Resort Collection