Apple Tarte Tatin
Johnny Appleseed did his job in Omega's home state of New York. The second largest apple producer in the country, each year we produce about 25 million bushels of apples from nearly 700 farms. A versatile fruit, apples can be eaten fresh or dried. They can be squeezed into juice, jelly, sauce, butter, or vinegar. Or they can be cooked and added to a limitless number of baked goods, including pies, turnovers, bread, and this classic rustic tarte recipe.
8 apples peeled, seeded, and cut into 8 pieces each (try Golden Delicious, Rome Beauty, or Granny Smith)
2 cups evaporated cane juice (or a sweetener of your choice)
3 tablespoons butter
Puff pastry (homemade or packaged)
Preheat oven to 350° and butter an 8- x 13-inch pan. In a sauté pan, heat evaporated cane juice and 1 cup of water over high heat until it bubbles rapidly. When the bubbles become large, stir the mixture until it begins to brown. Remove from heat, add the butter and apples, and stir to coat. Add a pinch of salt, and then pour the apple mixture into the buttered 8- x 13-inch pan.
Roll out the puff pastry to fit the pan and poke it in multiple places with a fork. Roll the puff pastry onto a rolling pin, and then unroll it, draping it on top of the apple mixture in the pan. Bake until the pastry is golden brown. When the dish is completely cool, invert it (turn it upside down) onto a serving tray. Top with vanilla ice cream for a special treat.
© 2013 Omega Institute for Holistic Studies