A Scrumptious Yom Tov Dessert

Bitayavon’s latest issue once again ups the ante by introducing original recipes that are gourmet and easy to prepare. Bitayavon is visually stunning with professionally shot photos and modern graphic design while also intellectually stimulating. Top chefs, such as Susie Fishbein, Levana Kirschenbaum, Alex Resnick of La Seine and Moshe Wendel of Pardes have shared their ultimate yom tov meals. Sensational seasonal soups and salads, apple tarts 4 ways, thai goes kosher, Mediterranean family dinners (quick and cheap) and all the standard features such as Ask the Rav, and recipe with a story, makes this issue one that you do not want to miss.

Tarte Tatin
This fabulous upside-down apple tart was first made by the Tatin Sisters at their restaurant in the Loire Valley. Legend has it that it was created by mistake but was served to the guests anyway and over 100 years later it is a classic.

Melt-in-your-mouth caramelized apples are topped with a thin layer of puff pastry and baked in the same skillet used to caramelize the apples. Of course a home-made all butter puff pastry is the best option, but it can be fairly intimidating to make. In a pinch you can use pretty decent puff pastry readily available in the freezer section of most grocery stores. In the pareve version of this recipe use coconut oil to caramelize the apples as it is tastier and healthier than margarine. Be sure to buy coconut oil that is recommended for high heat. Golden Delicious apples are a must for this recipe as they have higher starch content and will not fall apart while caramelizing.

Ingredients:
6 oz puff pastry dough
8-10 (3-4 lbs) Golden Delicious apples, peeled, cored and halved
½ cup coconut oil or 1 stick butter
¾ cup sugar, plus more for dusting
Cinnamon

1. Preheat the oven to 400°F.

2. On a lightly floured surface, roll out the puff pastry sheet and cut a 10” round. Place on a sheet pan and prick all over with the tines of a fork. Place in the freezer.

3. cut a thin slice off the stem ends of the apples so that they will stand upright in the pan.

4. Melt the oil or butter in a 9” oven-proof skillet over medium heat. Sprinkle the sugar evenly over the melted oil/butter and quickly arrange as many of the apples as possible in a concentric circle in the skillet, standing them on their stem ends and packing them tightly together. Not all the apples will fit in the beginning but as they cook, release their juices and shrink you’ll be able to add the rest. Use a spatula to tightly press the apples together so they will hold when the tart is inverted later.

5. Cook over medium heat, shaking the skillet gently to be sure the apples don’t stick to the bottom and press lightly to form a compact layer. Add the apples that didn’t fit at the start and continue cooking until the sugar is a deep golden brown, approximately 20-25 minutes (depending on the type of skillet and the level of heat used).

6. Lay the puff pastry dough over the apples and tuck it tightly between the apples and the skillet.

7. Lower the oven temperature to 375°F and bake for about 30 minutes or until the pastry is baked through and deeply golden.

8. Allow to cool for ten minutes while the caramelized sugar thickens to syrup. If it cools to the point that the apples are stuck to the bottom, place the skillet on the stove and warm slightly.

9. Just before serving, use pot holders to carefully invert a platter on top of the tart and flip both the platter and the tart over together to unmold the tart onto the platter. Be careful of the hot caramel as you do this. Dust with cinnamon and sugar and serve immediately.

Tip: To oven-proof your skillet, simply wrap the handle with several layers of aluminum foil. The Tart can sit in the skillet for a few hours, uncovered at room temperature. When ready to serve place it in a hot oven for 6-10 minutes.