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deconstructed apple tart tatin
2 tablespoons butter
1 cup granulated sugar
4 large Granny Smith apples, peeled, cored, and thinly sliced
1 sheet store-bought frozen puff pastry (17.3-ounce package), thawed and rolled out
2 tablespoons turbinado (raw sugar)
Honey Lavender Cream
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon culinary lavender
2 tablespoons honey
In an ovenproof 8- or 9-inch skillet, heat the butter and add the sugar. Cook over low heat until the sugar starts to melt, and then stir with a wooden spoon or heat-resistant spatula. Cook until the mixture starts to turn light brown and smooth in texture. Do not overcook. The sugar will reach caramel stage in about 3 to 4 minutes; cool slightly and then add the apples. Bake at 375 degrees F for 15 minutes. Toss to coat the apples with caramel after first 7 or 8 minutes of baking. Remove from oven when apples are cooked through; cool slightly.
Roll out the pastry on a work surface and use a 3-inch-round scalloped biscuit cutter or other various shaped 3-inch cookie cutters (leaves, teapots, stars, and so on) and place the cutout pastry on a Silpat or parchment-lined baking sheet. Sprinkle with the turbinado. Bake on the middle rack of a preheated 425-degree-F oven for 15 to 20 minutes until the pastry is puffed and golden brown.
While the pastry is baking, prepare the cream. In a mixer bowl, beat the whipping cream on medium speed for 2 minutes until it starts to thicken. Add the sugar, lavender, and honey. Beat until stiff peaks form. Chill until ready to serve.
To serve, place a spoonful of warm apples in a serving dish. Top with one or two warm puff pastry cutouts. Serve with a dollop of Honey Lavender Cream on the side.
Serves 4 to 6.
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