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Carla Hall’s Apple-Sweet Potato Tarte Tatin with Brandy Glaze
Serve 12
Ingredients for Brandy Glaze
- 1/2 cup brandy, rum, or bourbon
- 1/2 cup dark maple syrup
- 1/4 cup packed brown sugar
- 1 tablespoon apple cider vinegar
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt
Ingredients for Tarte Tatin
- All-purpose flour, for rolling
- 1 disk Flaky Butter Crust (recipe below)
- 1 tablespoon canola or other neutral oil
- 1 tablespoon unsalted butter
- 6 medium tart apples, peeled, cored, and quartered
- 1 large sweet potato, baked, peeled and cut into pieces the same size as the apple quarters
- 1 cup pecans, toasted and chopped
Instructions
- Preheat the oven to 400°F.
- To make the brandy glaze: In a small saucepan, bring the brandy to a boil. Cook until reduced by half. Stir in the syrup, brown sugar, vinegar, butter, and salt. Adjust the heat to maintain a steady simmer, then simmer, stirring occasionally, for 5 minutes. Remove from the heat.
- Heat a 9-inch cast iron or other heavy ovenproof skillet over medium heat. Add the oil and butter and swirl to coat the bottom of the pan. Add the apples and sweet potato and turn to coat, then arrange all the pieces in a tight, single layer. Cook, rotating the pan and turning the pieces occasionally, until browned, about 7 minutes.
- Pour half of the glaze over the apple mixture, then sprinkle with half of the pecans. Place the rolled out dough on top of the apples and tuck the edges of the dough into the sides of the pan. Immediately transfer to the oven.
- Bake until the crust is golden brown and the apples and sweet potato are soft enough for a toothpick to slide through them easily, about 1 hour.
- Let cool in the pan on a wire rack for 5 minutes. Center a large, rimmed serving dish over the skillet, then hold on to both the pan and dish; quickly and carefully flip both over quickly. Lift off the pan. Be sure to wear oven mitts because the pan and its contents are extremely hot!
- Sprinkle the remaining pecans over the tart and serve warm with the remaining brandy glaze and vanilla ice cream.
Carla’s Tip:
- You can refrigerate the glaze for up to a week. Just reheat it until bubbling before using it in the tart. Of course, the glaze is delicious over ice cream too!