Tarte Tatin with Caramel Sauce

Adapted by StarChefs.com
April 2011
Yield: 4 Servings


Caramel Sauce
1 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
Cream Cheese Dough
8 ounces all-purpose flour
8 ounces butter, cold and cut into small cubes
4 ounces cream cheese, cut into small cubes
1 ounce granulated sugar
½ teaspoon salt
½ teaspoon vanilla extract
Tarte Tatin
4 green apples, peeled, cored, and thinly sliced
2 tablespoons butter, melted
1 tablespoon lemon juice
To Assemble and Serve
Lightly whipped cream


For the Caramel Sauce:

In a saucepan over medium high heat, heat the sugar while constantly stirring until all of the sugar is completely melted and turns a light amber color. Remove from the heat. The melted sugar is very hot and should be handled with care. In a slow steady stream, carefully stir in the heavy cream. The cream will bubble vigorously. Stir until the sauce is very smooth and creamy. Stir in the vanilla. Remove from the heat and allow to cool.

For the Cream Cheese Dough:

Combine the flour, butter, cream cheese, sugar, salt and vanilla and quickly work them together to form a dough. Roll the dough out to approximately ¼ inch thickness. Cut the dough into 4 rounds that are slightly larger than the diameter of an individually sized ramekin.

For the Tarte Tatin:

Preheat the oven to 350ºF. Toss the apples in the melted butter and lemon juice. Put 2 tablespoons of Caramel Sauce in the bottom of 4 individually-sized ramekins. Arrange the thinly sliced apples in layers until the ramekins are filled. Spoon 1 tablespoon of Caramel Sauce over the apples. Top each of the ramekins with a round of Cream Cheese Dough. Bake them until the caramel is bubbling and the dough is nicely brown.

To Assemble and Serve:

Warm the remaining Caramel Sauce. Spoon it onto 4 plates. Invert the Tartes Tatins and put them on top of the Caramel Sauce. Top them with the lightly whipped cream.