Tarte tatin is a delicious French pastry, traditionally served with caramelized apples or other fruits topping a thin pastry crust. Think apple pie, but French. While this simple, traditional dessert is delicious all on its own, we thought it was high time to dress it up and make it look and taste even more impressive than the original, and boy are we excited about what we came up with! We’ve replaced the simple pastry crust with 2 layers of marble cookie plates and a rich white nougat filling. Top that impressive base off with some stunning baked apple roses and you’ve got an unbeatable new take on an old classic. How do you like them apples?
Apple Rose Tarte Tatin
Equipment
- Springform pan
- Saucepan
- Hand mixer
Ingredients
- 7 red apples
- 1 cup sugar
- 1 stick butter
- 1/3 cup chopped pistachios
- 12 oz sugar cookie dough
- 12 oz chocolate cookie dough
- 1 egg white + 2 tsp salt
- 1 1/3 cups sugar + 1/3 cup honey + 1 tbsp water
- 1/4 cup chopped pistachios
- 1/3 cup dried cranberries
- 1 tsp vanilla extract
Instructions
- Peel each apple in 1 continuous strip and then roll each strip up. Line the bottom of an 8-inch springform pan with parchment paper, grease the inner edges of the pan, and place the apple roses in the pan with the prettier sides facing down.
- Caramelize the sugar in a saucepan over medium heat, add the butter, and let it melt into a caramel sauce. Stir in the chopped pistachios and pour the caramel over the apple roses in the springform pan. Transfer the pan to a preheated oven and cook at 350°F for 20 minutes.
- Cut the sugar cookie dough and chocolate cookie dough into several equally-sized pieces. Line 2 springform pan bases (8-inch) with parchment paper and arrange the cookie dough pieces on the bases so that the colors alternate. Slightly press down on the dough, transfer the springform pan bases to a preheated oven, and cook at 350°F for 15 minutes. Let the cookie plates cool for 30 minutes after removing them from the oven.
- Beat the egg white and salt with a hand mixer until stiff. Heat the sugar, honey, and water in a saucepan over medium heat until the sugar has completely dissolved and then very slowly and gradually pour this mixture into the egg white mixture. Finally, fold the pistachios, dried cranberries, and vanilla extract into the mixture. Place 1 cooled marble cookie plate on top of the cooled apple roses in the springform pan and spread the white nougat cream on top.
- Place the second marble cookie plate on top of the white nougat cream and lightly press down. Refrigerate the apple rose tarte tatin for 30 minutes before serving.
VIDEO
At first glance, the apple roses might seem like the most amazing part of this cake, but just wait until you dig in and taste the cookie and white nougat layers sitting underneath. What a breathtaking cake, both inside and out!