Apple Tarte Tatin with Honeyed Mascarpone Cream at Ocean Restaurant

Apple Tarte Tatin with Honeyed Mascarpone Cream for 4

Why is Apple Tarte Tatin one of Chef Pierre Gignac's favorite desserts? "Tarte Tatin, an upside down caramelized apple tart, is a brilliant dessert that's easy to execute and requires very few ingredients."

Apple Tarte Tatin with Honeyed Mascarpone Cream for 4 Why is Apple Tarte Tatin one of Chef Pierre Gignac's favorite desserts? "Tarte Tatin, an upside down caramelized apple tart, is a brilliant dessert that's easy to execute and requires very few ingredients."

• CourseDessert

Servings

4

Servings 4

Ingredients

• 4 Cortland apples, peeled, cored and sliced into 1/3inch slices
• 1 1/3cup sugar
• 8tbsp unsalted butter, kept cold
• 4 rings of puff pastry sheet rolled out about 1/8 inch thick slightly larger than the pan
• 1cup cold heavy cream
• 3tbsp mascarpone
• 2tbsp honey

Instructions

1. In a 4 inch skillet or Teflon pan, pour 1/3 cup sugar and cook on low heat until lightly golden in color, remove from heat.
2. Immediately add 2 tbsp of butter and gently place sliced apples into an overlapping wreath.
3. Place one puff pastry ring on top and tuck the sides in around the edges with a small spoon.
4. Place the pan onto a sheet pan and bake in a 350° oven for about 25 minutes or until the dough is a nice golden brown.
5. Repeat process for other three tarts.
6. While tarts are baking, whisk cream in a mixing bowl until it forms a soft peak, add mascarpone and honey and whisk until firm.
7. Remove tarts from oven and let cool at room temperature for 5 minutes.
8. Invert tart pan carefully over plate and serve a dollop of cream with it.