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Recipe Detail Page
Gateau Tatin
Holiday 2007
The cakes should be served the day they are baked. The caramelized apples can be prepared several days in advance, refrigerated and gently reheated to melt the liquid. Joanne uses Royal Gala apples for the tatin but you can use any apple that will hold its shape when subjected to intense heat. As the cake cools it soaks up all the syrup.
Serves 12
Caramelized Apples
½ cup (125 mL) unsalted butter
1 cup (250 mL) sugar
9 small Royal Gala Apples, peeled, cored and quartered (about 3 lbs/1.5 kg)
½ cup (125 mL) apple cider or apple juice
Cake
¾ cup (175 mL) all-purpose flour
¾ tsp (4 mL) baking powder
2 tbsp (25 mL) cornmeal
¼ tsp (1 mL) salt
¼ cup (50 mL) unsalted butter, room temperature
½ cup plus 1 tbsp sugar (125 mL plus 15 mL) reserved for egg whites
2 eggs, separated
½ tsp (2 mL) vanilla extract
⅓ cup (75 mL) whole milk, room temperature
⅓ cup (75 mL) apple jelly
Apple Chips
1 Royal Gala apple, peeled, cored and thinly sliced
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) icing sugar
Garnish
12 sprigs lemon balm or mint
1. Melt butter in a 9- or 10-inch (23- or 25-cm) skillet. Remove from heat and sprinkle over sugar evenly. Set apple wedges on their side in the sugar, pressing and wedging them in tightly to fill the skillet. You should have 6 to 7 wedges left over. Place these on top of the apples arranged in the skillet.
2. Cook, uncovered, over medium heat for about 30 minutes or until syrup thickens and turns golden. As apples begin to shrink, carefully squeeze in the extra wedges to create a tighter ring of apples. Adjust heat as necessary and continue cooking until apples are tender and syrup turns a deep caramel colour, about 45 minutes.
3. Remove from heat and carefully add apple cider (the liquid will bubble up). Gently stir apples so they are evenly coated with caramel liquid. Cool to lukewarm, about 1 hour.
4. Place 3 apple wedges in the bottom of 12 buttered muffin tins each. Spoon 1 tbsp (15 mL) of caramel liquid over apples. Set aside.
5. Preheat the oven to 350°F (180°C).
6. Sift together flour, baking powder, cornmeal and salt in a medium bowl. Set aside.
7. Cream butter in an electric mixer at medium speed. Gradually add ½ cup (125 mL) sugar and continue beating until light and fluffy. Beat in egg yolks 1 at a time then add vanilla. Continue beating until mixture is aerated and lightens in colour.
8. With the mixer on low speed, add reserved dry ingredients alternately with milk, beginning and ending with dry mixture. Remove bowl from machine and mix by hand just until batter is smooth. It will be quite thick.
9. In a separate bowl, beat egg whites until they hold soft peaks. Gradually add remaining 1 tbsp (15 mL) sugar and continue beating until they hold stiff peaks. Fold one-quarter of the beaten whites into batter then gently but thoroughly fold in the remaining whites.
10. Divide batter among 12 muffin tins and spread gently over apples. Place muffin pan on a cookie sheet and bake until cakes have risen and tops are golden, 25 to 30 minutes. Remove from oven and cool for 5 to 10 minutes. Run a sharp knife around the inside edge of muffin tins to trim any overhanging batter and loosen cakes from pan. Turn out onto a parchment-lined baking sheet.
11. Reduce oven temperature to 200°F (100°C).
12. Heat apple jelly in a small pan to liquefy and brush over cakes.
13. To make Apple Chips, toss apple slices with lemon juice. Place in free-form shapes on a parchment-lined baking sheet. Sprinkle with icing sugar and bake for 2 hours or until dry and crisp.
14. Place the gateau tatin in the centre of the plate. Put a dollop of lightly sweetened whipped cream on top and stand an apple chip in the whipped cream. Garnish with a sprig of lemon balm or mint.
Serves 12
