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

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources