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

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

FSD Resources