Julie Van Rosendaal - Maple syrup recipes
2013 is shaping up to be a banner year for Canadian maple syrup. Our food and nutrition columnist Julie Van Rosendaal joins us to explain why - and offers a couple of surprising new uses for syrup. (Put it in your coffee!)
Maple Apple Tarte Tatin
adapted from Canadian Living
1/4 cup butter
1/2 cup sugar
1/2 cup maple syrup
pastry for a single crust pie or a piece of puff pastry, thawed
Core the apples and cut them into 8 wedges (one of those apple slicers works perfectly) - don't worry about peeling them. Preheat the oven to 425°F.
In a 9-10″ cast-iron skillet, melt the butter over medium-high heat; add sugar and cook, stirring, until bubbly and just turning golden, about 2 minutes. Add maple syrup; cook, stirring, until everything is dissolved. Remove from the heat and arrange apples, flat side down, in concentric circles in the syrup.
Return to medium-low heat and cook, basting with a spoon, until apples the begin to soften and syrup starts to thicken, about 7 minutes. Remove from heat.
Meanwhile, on lightly floured surface, roll out the pastry to a 10″ circle; drape over the apples, pressing the edge of the pastry down between the apples and the pan. Cut a few steam vents in the top.
Bake for 25-30 minutes, until the pastry is golden brown. Let stand for 10 minutes, then run a thin knife around the edge and invert the tarte onto a platter or plate. Replace any apples that may stick to pan and scrape out any leftover sauce, pouring it over the apples. Serve warm.