Try this amazing apple tarte tatin recipe with creme fraiche ice cream
Here is a little twist, on a classic, apple tarte tatin dessert. We have a couple of apple trees in Malibu that produce these fantastic fuji like apples. I don’t know the exact variety because they were planted long before I came here and there is not label on the tree. They’ve been growing for more than 15 years.
Regardless I wanted to make an apple dessert with the abundance of the harvest. I thought of making an apple tart tatin recipe but baking it in a terrine mold instead. This is a perfect recipe to try as we head into those fall holiday’s. Here is the recipe I hope you enjoy it!
Apple Tarte Tatin (Terrine Style)
Tarte Tatin Terrine
- 12 Fuji style apples (or your personal favorite, peeled, sliced 1/16-1/8 inch on a mandolin)
- 1 1/3 cup brown sugar
- 1 tsp cinnamon
- 6 tbsp butter
- 1/4 tsp salt
- 1 Terrine mold
- non-stick spray
- 1 sheet puff pastry
- 1 egg wash
- caramel sauce ((how to make Caramel Sauce))
Creme Fraiche Ice Cream
- 415 g milk
- 135 g trimoline inverted sugar
- 110 g sugar
- 50 g glucose
- 335 g yogurt (drained)
- 85 g creme fraiche
- 6 g salt
For the salted creme fraiche Ice Cream
In a small sauce pot heat milk over medium heat then add in the sugar, trimoline, glucose, until dissolved. Then pour the milk into a blender with yogurt and creme fraiche and puree until smooth.
Strain through a strainer into a bowl with an ice bath. Add lemon juice and salt to season. Cool completely then pour into your ice cream maker and use according to your ice makers directions.
When done place in a airtight container in the freezer until ready to use.
For the Tart Tatin Terrine
Preheat oven to 400 degrees.
Take terrine mold and spray with non-stick spray. Add a tbsp of butter in pieces along the bottom along with a tbsp of brown sugar. Then take shaved apples and place only layer of apples on the bottom. Sprinkle evenly over the apples approximately 1 tbsp of sugar, and a pinch of cinnamon.
Then add another layer apples. This time evenly distribute 1 tbsp of butter, sugar, and a few grains of salt. Then continue and add another layer apples just like the first layer with sugar and cinnamon. You can do 2 layers here and then do another layer with butter and salt.
Basically you alternating layers and every 3 or 4 you add the salt and butter until you have filled the terrine to the top of the mold and even a little bit more. Place the lid on the terrine and place into the oven and bake for about 30 minutes.
Then take out and take the lid off. Cut the puff pastry to the exact size of the terrine and place on top of the hot apples. Brush the pastry with egg and place back in the oven for another 30-45 minutes until everything is golden brown.
Take out and cool for at least 20 minutes or longer. The apples will have roughly shrunk down about halfway down the mold . So don't expect t have the same height as your mold with the finished product. Once cooled take a large plate and place on top of the terrine mold. Quickly and decisively flip the terrine over onto the plate.
For the tart tatin
With a sharp knife slice the terrine. Place the slice on the plate. Add a little sauce on the plate and place a scoop of ice cream to the plate. Serve and enjoy!