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MD_Ag

Cast Iron Tarte Tatin

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I wasn't kidding when I said I was looking forward to a Great British Bake-off / Kamado crossover. I've wanted to do a tarte tatin for a while, but it is an intimidating dish.  Turns out I should have done this long ago. The natural sweetness of the apples combines with the buttery pastry and kamado smoke to create an excellent dessert. The Mrs. was very pleased.

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It all started with a from scratch puff pastry. A real one, not a rough puff. The dough is fairly simple, but the magic comes from the sandwiched layers of butter. I did two regular turns, then a book turn, then a final turn. Each process needed an hour in the fridge to cool.

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Now for the filling. A simple caramel was made from 235 g of sugar and half a cup of water. You're looking for a lighter brown color. Once done, pour directly into the skillet (pre-greased with 1 tbsp butter).

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Important note: no matter how good the caramel looks, do not try to get a swipe with your finger. You will get a bad blister immediately. The caramel will, however, taste delicious.

 

The apples were honey crisp.  I believe I used five (probably should have used at least one more).  Used a quick corer, then cut the wedges in half. Arrange the bottom layer on top of the caramel in a nice pattern, since this is basically an upside down cake. Then pile the rest of the apples in.

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Roll out the dough to cover the entire skillet. Cut off the excess, but leave enough that you can tuck the edges down between the apples and the side. While the tart was cooking, I used the excess dough to make some quick cinnamon turnovers.

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Now assembled, put on the grill at 400-425°. Bake for about 40 minutes and check for doneness. I went for 45 overall.

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Allow the tart to cool, then the moment of truth: turning it out. Any extra juices should be poured back over the apples.

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While the grill was still hot, I cooked up some bacon wrapped sweet and sour shrimp. A slice of tarte tatin and a glass of port was a great end to this celebratory meal.

 

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10 hours ago, ckreef said:

Well you definitely kicked my butt for an apple, sweet desert. Really great cook. Looks delicious. I'm going to try this one day as Mrs skreef does upside down cakes frequently. 

 

Never disparage an apple crumble. I've gone to restaurants specifically because of its presence on the menu.

 

9 hours ago, Never L8 4 chow said:

Impressive!  Would definitely like to have seen the flip.

Will also be trying this out.

Good to hear! The flip was much easier than I thought. The stainless pan was one inch bigger than the cast iron, so there was both room for error and convenience of handles lining up.

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