| Lavender-Apple Tarte Tatin |
| Lavender-Apple Tarte Tatin Ingredients 12 tbsp. butter 1⁄2 cup dried, edible lavender buds, plus sprigs for garnish 8 firm apples such as golden delicious, peeled, halved, and cored 1⁄2 cup sugar 1 10" circle frozen puff pastry, thawed and chilled Preparation Melt butter in a small pot over medium-high heat. Remove pot from heat, add lavender, cover, and set aside to let infuse for 30 minutes. Warm butter again and strain through a fine sieve, pressing lavender with the back of a spoon to extract as much as possible; discard solids. Set lavender butter aside. Arrange 14 of the apple halves vertically around the sides of a 9" cast-iron skillet*, all facing in the same direction, nesting them as tightly as possible. Arrange remaining apples halves in center of skillet, rounded side down. Brush apples evenly with reserved lavender butter; sprinkle all over with sugar. Cook over medium-low heat, without stirring, until apples are deep brown on the bottom and softened about halfway up, about 1 1⁄2 hours. Don’t try to rush it! Let cool for 30 minutes. Meanwhile, heat oven to 425°. Prick puff pastry all over with a fork and arrange on top of apples, punctured side down; tuck edges in around apples. Bake until golden brown all over, about 15 minutes. Let rest for 5 minutes, then run a knife around the edge. Place a large plate over the skillet; invert tart onto the plate. Garnish with lavender sprigs and serve with vanilla ice cream, if you like. *I used a 12.5" Swiss Diamond Skillet that I got at the Cooking Depot. It is a non- stick skillet that will allow you to brown foods. It is also great because it conducts heat evenly and you can use metal utensil on it. It has a life-time warranty. |
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