Single Malt Scotch Apple Tart Tatin with Candied Walnuts and Cinnamon Whipped Cream
Ingredients
- 1 cup Shelled walnut pieces
- 1 cup water
- 1 cup sugar
- large grain sugar for dusting. (Turbinado preferred)
- 1/4 Lb Butter Plus extra to brush puff pastry
- 1 cup Brown Sugar
- 1/2 cup Single Malt Scotch Whisky
- 2 Tbsp Lemon Juice
- 1 Tbsp Ground Cinnamon
- 2 Lb Hearty Apples like Raeburn or honey crisp
- 4 each Round Circles of Puff pastry cut to fit over individual tart pans
- For Whipped Cream
- 1 cup Heavy Cream
- 2 Tbsp Powdered Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
Instructions
- Make the Candied walnuts: Boil Sugar and water and reduce until it becomes syrupy. Toss in the walnuts and then spread them out on a non stick liner in a sheet pan. Sprinkle with large grain sugar. Dry out in a 200 oven for about 30 minutes to an hour. Allow to cool
- Pre-heat oven to 375
- Peel, core, and slice apples into wedges. I usually get about 12 wedges per apple.
- Melt butter in a pan over high heat. Stir in the Brown sugar to create a caramel. Bring to a boil. Then add in the Apples in a single layer. You want to brown the apples on one side and then the other.Remove the apples from the syrup. Set aside.
- Add the Whisky and flambe. Stir in the lemon juice and cinnamon when the flames go down.
- Spray Your tart pans with pan spray and lightly dust with large grain sugar. Arrange the apples in concentric circles in a single or double layer. They should create a nice pattern. Add in the syrup.
- Roll out the puff pastry to a little larger than the tart pan. Prick with a fork to allow steam to escape. Brush lightly with butter and sprinkle with sugar. Press the pastry over the apples, buttered side facing the apples. Make sure it is tight against the apples otherwise they won't stick to the crust.
- Bake in the preheated oven for 20 to 30 minutes until the crust is perfectly browned. Start with a 20 minute timer. Check it. If not done. Add more time.
- remove from the oven and allow to cool at least one hour. When cool enough, slip a small knife around the edges to loosen the tart. Invert a plate over the tart and then flip it over. The tart should come right out onto the plate. If it doesn't want to fully let loose, use a torch to heat the tart pan or ramekin. This should loosen the caramel enough for it to let go.
- make the whipped cream. Either by hand or in a mixer with a whip attachment, whisk the cream until it begins to stiffen. Then add in the remaining ingredients. Whip until it is stiff enough to serve.
- Top the tart with Whipped cream and candied walnuts. Serve immediately. It is best when a little warm. But, serving it cold is fine too.
Notes
You can do this as a large full sized tart or individuals. I prefer individuals for the visual appeal. But, a full size tart can be cut into wedges for a lovely presentation as well.