Apple Sage Tarte Tatin

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
4

Apple desserts are customer favorites this time of year. For this variation on a classic tarte tatin, the apples are flavored with dried sage to add a savory note. The chefs recommend seeking out local apple or pear cider for this recipe. The cider reduction provides an intense fruitiness to the caramel used to cook the apples. Fried sage leaves add a crisp garnish.

Ingredients

1 cup apple or pear cider
1/2 cup sugar
3/4 cup butter, cut into chunks
4 tsp. molasses
4 apples, such as Granny Smith or Golden Delicious, peeled, cored and halved
1 1/2 tsp. rubbed sage
1 sheet puff pastry, thawed
1/2 cup vegetable oil for frying, optional
Fresh sage leaves, optional

Source: Recipe and photo courtesy of McCormick for Chefs

Additional Tips

Additional Tips

  1. In 10-in. cast-iron skillet, bring cider to a boil. Cook over med. heat 10 min. or until reduced by half. Stir in sugar; cook 5 min. longer or until caramel begins to brown. Stir in butter and molasses until well blended.
  2. Carefully place apples on their sides in caramel, packing tightly. Cook 3 to 5 min.; remove from heat. Sprinkle with rubbed sage.
  3. Preheat oven to 400°F. Place puff pastry over apples, carefully tucking in sides. Bake in preheated oven 20 to 25 min. or until pastry is golden brown. Cool on wire rack 5 min.
  4. Meanwhile, heat oil in small saucepan over med.-high heat. Fry 4 to 6 sage leaves at a time in hot oil for 3 sec. or until crisp. Drain on paper towels.
  5. Run a small knife around inside edge of skillet. Place a serving platter over skillet. Using oven mitts, quickly flip over skillet and platter so pastry forms crust. Cool to room temperature. For service, garnish with crisp sage leaves.  

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources