Updated: Sep 20
After a week of making pumpkin spiced latte, a lot of ideas popped into my head. Some of them are brand new ideas. Some of them like this recipe, are revamping or revisiting an old recipe. I don't know about you, but pumpkin spice works so well with apples.
This recipe takes quite a bit of effort, but to have your house permeate with the aroma of fall is just amazing. It gives me a cozy and hearty kinda feel. I am using gala apples; you can use a combination of apples as well. Honey Crisp and Granny Smith work really well.
As for the syrup, I added some apple cider for that extra apple boost. Yes, I am using fish sauce. It gives that oomph notch. You have to give it a try to find out for yourself. You also must be wondering, why rosemary? Just like tarragon on strawberries, it is weird, but it works.
When life gives you oxidized apples, make separate pastries...
On a side note, after slow roasting the apples, I do have some apples oxidized on me, quite sadly. I removed the bad parts, slice them up and made separate pastries (since I have some extra puff pastry).
To close, please be very careful when you are flipping the tarte tartin, because there is piping hot syrup. It is best to flip over a sink with some oven mitts. Don't say I didn't warn you. I really hope you will give this recipe a try.
(Make 1 ten inch tarte tartin)
Apples Peeled Cored Halved, 8 Less or More
Pumpkin Spiced Syrup Homemade, 100g
Spiced Rum / Apple Brandy, 50g
Apple Cider Vinegar, 1 TBSP + 1 TBSP
Sea Salt, Pinch
Granulated Sugar, 200g
Unsalted Butter, 45g
Pumpkin Spice Blend Homemade, 1/2 TSP
Fish Sauce, 1/2 TBSP
Store-Bought Frozen Puff Pastry, 1 Sheet
Egg Lightly Beaten, 1
Dried Rosemary, Pinch
Cast Iron Skillet
Please visit my "Pumpkin Spice Blend" page for the recipe.
Please visit my "Pumpkin Spiced Latte" for the syrup recipe.
Preheat the oven to 135 degree celsius or 275 fahrenheit.
*Apples oxidize super fast in the place I reside. I submerge my apples in a combination of water, salt and fresh lemon juice. This will prevent the apples from oxidizing too fast.*
Once the apples are peeled, cored and halved, trim off the ends.
Line them, standing upright, in a skillet.
Drizzle the syrup, rum and 1 TBSP of apple cider over the apples and season with salt.
Cover with aluminum foil and wack into the oven.
Bake for 1hr 15 mins to 1hr 45 mins or until the apples are super soft (but not falling apart) and lightly browned.
Remove the apples from the skillet and transfer them onto a large plate.
Cover and set aside in the fridge overnight.
Heat up the remaining syrup in the skillet over medium heat until slightly reduced and thickened.
It should coat the back of a spoon.
Pass it thru' a sieve and chill in the fridge overnight.
The next day, preheat the oven to 220 degree celsius or 425 fahrenheit.
In a skillet over medium heat, add sugar.
Once the sugar has completely dissolved and begins to caramelize, immediately add the butter.
Stir until the butter has completely incorporated.
Add in the pumpkin spice blend, 1 TBSP of apple cider and fish sauce.
Stir until well combined and the butter has completely melted.
Continue cooking until the mixture has thickened.
Remove from heat and lay in the apples cut side up.
Cover the apples with puff pastry, tucking the edges in.
*Follow the manufacturer's instructions on thawing your puff pastry.*
Brush the pastry with some egg wash.
Wack into the oven and bake for 20 mins.
Reduce the heat down to 175 degree celsius or 350 fahrenheit and continue baking for another 35 to 45 mins or until the pastry is golden brown.
Remove from the oven.
Run a knife along the edges to loosen the pastry.
Place a larger platter over the skillet.
Swiftly, carefully and confidently flip over a sink (cos there is piping hot syrup).
Dab the apples generously with the reduced syrup.
Set aside to cool down.
Sprinkle some rosemary over the top.
Slice and serve.
Everything just blends in well together...