Matcha Tarte Tatin
A Pirate Queen knows a good idea when she steals one.
Not Dead Yet, Chapter 30 - From Paris to Persia
Sweet, crisp, and just unexpected enough to keep everyone paying attention, this upside-down tart layers buttery puff pastry with apples cooked in a rich matcha caramel, giving the classic French dessert a slightly earthy, modern twist.Â
A Pirate Queen respects tradition, but she sees no reason not to raid it for better ideas.
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5 medium firm apples
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1 cup sugar
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2 TBSP water
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8 TBSP (113g) unsalted butter, cubed
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1 sheet store-bought puff pastry, thawed
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1 tsp matcha powder
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Oven safe skillet (cast iron is best)
Preheat oven to 375°F (190°C).Â
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1. On a floured surface, roll out the puff pastry and cut it into a circle slightly larger than your skillet. Place the dough circle in the fridge to stay cold.
2. Peel, core, and thick slice the apples.
3. For the caramel, place the skillet over medium heat. Add the sugar and 2 tablespoons of water to the skillet and let the sugar melt without stirring until it turns a light amber color.Â
3a. Add the butter and the matcha powder to skillet and stir until smooth.
4. Arrange the apple slices tightly in the skillet, rounded-side down, filling any gaps with extra apple pieces.
Cook the apples in the caramel over medium heat for 10-15 minutes, until they soften and the caramel thickens. (Do not stir the apples!)
5. Remove the skillet from heat and place the puff pastry over the apples, tucking the edges down inside the skillet. Poke 5-6 holes in the top with a knife to allow steam to escape.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
7. Remove from the oven and let it rest for 5-10 minutes.Â
8. Carefully place a large, flat serving plate over the skillet and, using oven mitts, quickly flip it.
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Serve warm.Â
Optional sides: vanilla ice cream, whipped cream or crème fraiche.
