Easy Apple Tarte Tatin

Ingredients

1 stick unsalted butter

1 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 tablespoon vanilla extract

Pinch of salt

4 pounds apples, peeled cored and halved (small Fuji or Gala)

1 sheet frozen puff pastry, thawed

Vanilla ice cream or whipped cream, for serving

Directions

1. Preheat the oven to 400 degrees F.
2. In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
3. Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
4. Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
5. Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.

NO FAIL Buttercrust Pastry Dough / Apple Hand Pie (Empanaditas)

Buttercrust Pastry Dough

Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):

2 cups flour (measure carefully, do not pack!)

1/2 cup unsalted butter (4 oz)

1 tbsp sugar

1 tsp salt

6 tbsp ice water

Add 1 cup of the flour, butter and short pulse for a minute. Add sugar and salt and ice water … longer pulses. Turn out onto a mat and gently bring to a ball and refrigerate for at least 30 minutes.

Apple Hand Pies

For 4 Apple Hand Pies:

about 1 pound pie dough, divided into 4

egg wash (1 egg beaten with 2 tsp milk)

granulated sugar as needed

For the apple filling:

2 tbsp butter, browned

2 or 3 green apples

1/4 tsp salt

1/4 cup white sugar

2 tbsp brown sugar

1 1/2 tsp cinnamon, or to taste
1 or 2 tsp of water if needed

Apple Fritters

The ingredients:
1 cup buttermilk
2 eggs, separated
1 teaspoon sugar
pinch of salt
1/4 tsp. nutmeg
2 tsp. cinnamon
2 cups flour
1 teaspoon baking powder
1-1/2 cups finely diced tart apples (about 2 medium)
Vegetable oil for frying

Mix flour, sugar, baking powder, salt, cinnamon, and nutmeg together. Blend buttermilk and egg yolks with flour mixture. Beat until well blended. Set aside. Beat egg whites until stiff, then fold egg whites and chopped apple into buttermilk and flour mixture.
Heat oil in heavy pan, then drop batter by tablespoonfuls into hot oil. Cook until golden brown, then roll over with a fork and cook the other side until golden also. Remove from pan and roll in sugar or drizzle with glaze. Serve hot with fresh fruit. Enjoy!