With Jacques Pepin as the Executive Chef of Oceania Cruise Lines, Chef Instructor Noelle Barille loves to showcase his favorite dishes in her onboard cooking classes. Since many of the students are only novice bakers, she simplifies classic recipes so that they are easy to make. This Tarte Tatin – or apple tart – is quick and easy – and oh, so delicious.
Tarte Tatin (Makes 1 5-6 inch mini tart)
1 Granny Smith or other tart apple
3 tablespoons butter, melted
3 tablespoons brown or white sugar
1 tablespoon lemon zest
Pinch of cinnamon (optional)
Pinch of nutmeg (optional
1 round puff pastry
Creme fraiche, for garnish
Preheat oven to 350F. Peel and core the apple and cut into 6 equal segments.
In a medium bowl, mix the butter, sugar, lemon zest, cinnamon and nutmeg. Add the apples and toss to coat.
Place the apples in a tart pan (4-5″ fluted corning ware works great) with the rounded sides of the apples facing down. Spoon the remaining butter and sugar mixture over the apples. Cover the pan with a puff pastry that is cut 1 inch larger than the circumference of the pan. Tuck in the sides of the pastry and poke the pastry with a fork. Bake for 10-15 minutes, until the pastry puffs and turns light brown and crispy.
Let cool slightly and then invert the tart onto a plate. Serve warm or at room temperature with a dollop of creme fraiche.