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Recipe Detail Page
Rustic Tarte Tatin with Rose Cream
Early Summer 2002
A classic French dessert is updated with the addition of rose water, both in the apple filling and in the whipped cream garnish. Only a small amount of this fragrant water is required to produce a heavenly aroma and taste. So be careful: too much will spoil the effect! Gather unsprayed rose petals to use as a garnish.
Makes 10 servings
1 Pastry recipe (see below)
8 to 9 Granny Smith apples
1 1/2 cups (375 mL) granulated sugar
1/4 cup (50 mL) water
1/4 cup (50 mL) unsalted butter
1 tbsp (15 mL) rose water
Garnish
1 cup (250 mL) whipping cream softly beaten with 1/4 tsp (1 mL)
rose water
1. Prepare pastry and let rest. Peel and core apples, cutting each into 6 large chunks. Preheat oven to 375°F (190°C).
2. Use an ovenproof cast-iron or other heavy frying pan measuring 9 inches (23 cm) on the bottom. Set pan over medium-high heat and add sugar and water. Heat 10 minutes - do not stir but gently shake pan occasionally as caramelizing begins - until the mixture caramelizes and turns a golden brown color. Caramel is very hot! Remove from heat and carefully stir in butter. Lay apple chunks over top in concentric circles, overlapping pieces until pan is almost full. Sprinkle rose water throughout the layers.
3. Cover apples with pastry circle, tucking edge inside pan. Bake in preheated oven for 45 minutes or until the pastry is crisp and brown. Remove from oven and let sit 10 minutes.
4. Run a knife around tart edges to loosen. Place heatproof serving platter over tart. Carefully flip over so crust is on bottom. Replace any apples that stick to pan. Cut tart into wedges. Serve with whipped cream spiked with rose water. Scatter with rose petals from unsprayed plants. Tart is best served on the day it is made.
Makes 10 servings
Pastry Crust
1 1/2 cups (375 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/4 tsp (1 mL) salt
2/3 cup (150 mL) cold unsalted butter
4 to 6 tbsp (60 to 90 mL) ice cold water
1. Combine flour, sugar and salt in a large bowl. Using a wire pastry blender or two knives, cut in butter forming small pieces that are still visible. Drizzle in cold water tossing mixture with a fork until moistened. Form into a round, flat cake; wrap in waxed paper and let rest in the refrigerator at least 30 minutes. On a floured surface, roll out into a 10-inch (25-cm) circle. Pastry is thicker than for a normal pie.
