Chef Talk: The Schoolhouse Serves Apple Tart Tatin

If you have dined at The Schoolhouse at Cannondale in Wilton, you have experienced the sense of wonder at the magnificent dishes that emerge from Chef LaBant's kitchen. The ingredients are pristinely fresh, locally farmed, and beautifully prepared. An evening there is an experience and a treat.

There are so many recipes I have wanted to take home with me from The Schoolhouse, and for that reason this is just the first in a delicious series.

Enjoy this gorgeous Apple Tart Tatin...It will take you right back to the bakeries of Paris.

The Schoolhouse: Apple Tart Tatin 

½ C  sugar

¼ T  water

2  Granny smith apples (peeled)

1 t  cinnamon

1 t  Chinese five spice

1  Sheet of puff pastry

(4)  4oz aluminum cups

Vanilla ice cream 

Heat sugar and water on high heat until sugar begins to caramelize and becomes a light amber color.  Be extremely careful not to let the sugar come in contact with skin, it will be very hot. 

Pour enough caramel into each aluminum cup to cover the bottom of the cup.  With the apple resting stem side up on a cutting board, slice off the sides of the apple so you have large round pieces, being careful not have any seeds in the round pieces. 

Take 4 round pieces and trim the edges to ensure that they will fit into the aluminum cups round side down. 

Once the apples are the right size, toss them with the cinnamon and five spice and place them into the aluminum cups round side down. 

Take the sheet of puff pastry and cut out circles that will fit on top of the apples inside the aluminum cups. 

Finally, bake the apple tart tatins at 375 degrees for 20 minutes.  To serve, flip the cups over right after they come out of the oven onto a plate and serve with ice cream.

Comments

[Lauren]

I adore the Schoolhouse! Thank you for posting!!