A traditional apple tarte tatin has apple wedges in a pan of caramel, covered with dough on top. I was inspired to make this thousand layer version after seeing it at a patisserie in Paris. Sadly, it’s no longer offered so, this recipe is my way of honoring that creation.
Finely sliced apples are layered over the caramel and baked till tender and golden. I baked a puff pastry sheet separately to avoid it getting soggy when assembled with the apple bake. Alternatively, a Sablé Breton, a sweet-buttery shortbread-like crust would be delicious here as well, but I kept it simple with the store-bought puff.
Thousand Layer Apple Tarte Tatin
Ingredients:
Caramel:
⅔ cup (133 g) granulated sugar
3 tablespoons water
2 teaspoons light corn syrup
½ teaspoon kosher salt
½ vanilla bean, seeds scraped
Apples:
3 tablespoons (38 g) granulated sugar
2 tablespoons all purpose flour
½ teaspoon kosher salt
2.5 lb (1.1 kg) tart baking apples (like Granny Smith)
2 tablespoons unsalted butter, cubed
1 sheet (250 g) frozen puff pastry, thawed
Lightly whipped cream, for serving
Directions:
Preheat the oven to 350°F. Line a sheet pan with parchment or silicone mat to catch the splatter of juices. Set aside. Place a 1 lb. loaf pan on top.
To make the caramel, add the granulated sugar to a medium-sized pot. Add the water and corn syrup to the middle of the pot. Gently stir together to start dissolving the sugar, taking care not to get it up the sides of the pan. On medium heat, let the sugar melt and then cook till a caramel color, about 5-6 minutes. Meanwhile, place the loaf pan into the oven. The warm pan will make it easier to pour the coat the bottom and sides with caramel, without it seizing up.
Turn off the heat and add the vanilla bean seeds. Carefully stir to incorporate. Remove the caramel from the heat. Wearing oven mitts, pull the loaf pan from the oven. Pour the caramel into the base of the pan. Hold the edges of the pan and swirl the caramel around and half way up the sides.
Whisk together the sugar, flour and salt. Set aside.
Peel the apples and cut 4 pieces around the core. Using a mandoline and blade guard, slice the apples into 2 mm thick slices.
Starting from the side of the loaf pan, create one layer of overlapping slices. Then continue on the bottom of the pan. Every few layers, press down on them to ensure they stay compact, and sprinkle scant 1 tablespoon of the sugar mixture over the apples. Repeat with the rest of the apple slices and sugar, until the pan is ⅔ full. Top with the cubes of butter.
Bake for 45 minutes. With a paring knife, prick the apples to see if they’re tender. If not, bake another 15 minutes or until cooked through. Remove and let cool to room temperature. Place in the fridge overnight to allow it to firm up and for the juices to absorb. The next day, drain any excess juice into a bowl and reserve to drizzle over the finished dish.
Preheat the oven to 400°F.
Lightly flour your work surface. Roll out the puff pastry to ¼” thick. Cut a rectangle about 1” larger than the apple bake. I measured the top of the loaf pan. Using a fork, prick the surface all over. Place the puff on a parchment-lined sheet pan and freeze for 10 minutes to firm up. Then cover the puff with another sheet of parchment and place a sheet pan on top to sandwich the puff. Bake for 20 minutes. Remove from the oven and take off the top sheet pan. Place it back in the oven, uncovered, and bake for another 5 minutes or until the puff is evenly golden brown. Place on a wire rack to cool slightly.
Using a serrated knife, in a sawing motion, trim the puff to the size of the apple bake. Gently invert the loaf pan onto the puff so the baked apple layer sits on top. Cut into 6 pieces. Serve each with a dollop of whipped cream.