Apple Tarte Tatin with Cinnamon Yogurt
Apple Tarte Tatin with Cinnamon Yogurt
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Ingredients
| 6 | Pink Lady apples | |
| 1 | puff pastry, 10-inch sheet | |
| Caramel | ||
| 2 | cup white sugar | |
| 2 | tablespoons water | |
| ¼ | cup CO-OP GOLD Butter, cut in small chunks if cold | |
| Yogurt Topping | ||
| ½ | cup Astro Balkan Original Yogurt | |
| ¼ | teaspoon cinnamon | |
| ¼ | teaspoon CO-OP GOLD Vanilla Extract | |
| 1 ½ | tablespoons Rogers Golden Yellow Sugar | |
Directions
Preheat oven to 375° F.
Place white sugar and 2 tablespoons of water into a three or four litre pot on medium heat. Stir continuously without letting it bubble. As soon as the sugar is fully melted, stop stirring, as this will seize the sugar crystals. When sugar has fully browned and is caramelized, remove from heat, and whisking well, add butter. When the caramel has slightly cooled, pour into a nine-inch pie pan.
Peel, core and quarter apples. With a paring knife, round the edges of the cut sides of the apples. This will help prevent them from breaking down or over-colouring. Starting from the outside and working in concentric rings to the centre, tile the apples with a moderate degree of overlap. Repeat this process until the pan is full. It is important to account for shrinkage during baking, so do make sure the apples are packed tightly. Cut puff pastry to nine-inch round and place on top of apples, lightly tucking in the edges. Poke a few small holes to allow steam to escape as it cooks.
Bake until crust is golden brown, about 30 – 40 minutes. Allow to cool for five minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan.
Mix yogurt, cinnamon, vanilla extract and yellow sugar in a bowl and mix well.
Cut tarte into six servings and serve warm with a spoonful of cinnamon-flavoured yogurt.