We all know what every food loves to do with golden luscious maple syrup… pancakes!
But when it comes to real food, real creators and real artisans in the kitchen, Honest Cooking loves to think outside of the box. Michelle Tchea has her top 5 ways to enjoy Maple Syrup for the Holiday Season on her website and has shared her favourite Maple Syrup Apple Tart Tatin, as shared by her friend, Laura Sorkin of Runamok Maple – she absolute expert in all-things Maple Syrup!
If you can’t wait for Maple Syrup season to begin (around February) jump onto Michelle Tchea’s facebook page and enter for your chance to win the ultimate Maple Syrup Lovers Box Set. The author of her new book, Chefs Collective is giving away her favourite Maple Syrup to share the joy this Holiday Season – Enter Now!
What are you waiting for Oprah LOVES Runamok Maple and so will you with this excellent Apple Tart Tatin
- Author: Michelle Tchea
- 3 Tbsp butter (plus a few extra tsp for the top)
- 3 –4 apples (peeled, cored and sliced ½ inch thick (use a variety that will hold its shape such as Fuji, Braeburn or Honeycrisp))
- 1/3 cup Sugarmaker’s Cut Pure Maple Syrup
- 1 pie crust (uncooked, homemade or store bought)
- Preheat oven to 350 °F. Find a 10”, oven-proof, fry pan with rounded edges – it will be easier to remove the finished tart from this than from a pan with straight edges.
- On a stovetop, melt the 3 tablespoons of butter in the pan. Take your sliced apples and place them on their sides in a circular arrangement, starting at the outside of the pan and working your way in. (You can turn the heat off while you are doing this so you can place them carefully.) Once the first layer is arranged nicely, you can pile the rest of the apples on top so they make an even layer.
- Turn the heat back on and slowly cook the apples without stirring on a medium-low flame. You are aiming for a nice brown color without burning them. They will start to exude their juices and the butter and apple juice will create the beginning of a sauce. If possible, tip the pan gently to baste the apples with the butter without disturbing the fan arrangement. When you are sure the apples have browned well, (about 10 minutes) add the maple syrup over the top. Cook another 3 minutes to let the apples, butter and maple blend. If the top looks dry, add a few extra dabs of butter. Remove from the heat.
- Take out your pie dough and make sure it is in a round shape that is wide enough to reach the edges of the pan and cover all the apples. The thickness is up to you, depending on how thick you like a crust but don’t make it too thin or it will break when you flip it. Cut a small hole in the middle for steam. Turn the heat off the pan and then carefully place the dough over the apples, tucking the edges inside the pan. Place the pan in the oven and cook until the dough is thoroughly cooked, about 15 minutes depending upon the thickness. Remove from the oven and let cool just a little. While it is still warm, run a knife around the edge of the tart to loosen any crust or apples that are sticking. Carefully place a plate over the top and then using hot pads to hold the pan, flip the entire pan quickly onto the plate. Check to see if all the apples came out and do your best to put them back into the arrangement if there are a few still sticking to the pan.
- Serve with vanilla ice cream or whipped cream.
Michelle Tchea is a 4-time bestselling author. Her books include, Building a Perfect Meal, My Little SoHo Kitchen, Signature Dishes (Australia's Best) and Chefs Collective. Her work can be found in other leading luxury travel and food magazines including Travel+Leisure Asia, SMILE, NUVO Magazine and The Telegraph