A delectable dessert that was a mistake in the 1880’s kitchen of Stephanie Tatin. She was
making an apple pie and left the apples cooking too long in the caramel. She simply
topped the apples with the pastry and popped it in the oven and the rest is history.
Serves 6-8
Ingredients
1 ¼ cups cake flour
½ cup almond flour
½ tsp baking powder
1 cup unsalted butter, softened
½ cup granulated sugar
½ tsp salt
2 egg yolks
6 medium granny smith apples
Juice of 1 lemon
1 tsp cinnamon
1 Tbsp dark brown sugar
Guava Caramel Sauce
1 cup granulated sugar
4 Tbsp unsalted butter
¼ cup whipping (or heavy) cream (35%)
1 tsp pure vanilla
¼ cup guava paste, melted
1. Preheat oven to 350˚F (180˚C). Set aside an 8×3- inch cake pan.
2. In a medium bowl, sift the flours, and baking powder together, set aside.
3. In a large bowl, add the butter, beat on the first speed of a handheld mixer
to fluff, add sugar to cream the mixture, add salt, yolks and continue whisking
until mixed for 1 minute.
4. Add half of the sifted flour to the butter and fold with a spatula, add the
remaining half of flour and fold again into a ball of dough.
5. Place dough between two sheets of parchment, and roll into a disc. Refrigerate
for 30 minutes.
6. Peel, core and cut apples into 8ths and add to a large bowl. Add lemon juice,
cinnamon, sugar, mix and set aside.
7. Heat a large skillet over medium-high heat, add the sugar to melt while swirling
occasionally. Mix in the butter with a silicone spatula, add cream, vanilla and guava
paste. Remove from heat, carefully add to cake pan.
8. Carefully fan apples over caramel into two layers. Transfer to the oven and bake for
15 minutes. Remove from oven, set aside.
9. Remove dough from refrigerator and cut out circle to fit inside of cake pan. Top apples
with the dough, return to oven, bake for 25-30 minutes.
10. Place an 8-inch plate over pan, flip over (drain off excess liquid). Serve warm or cold
with coconut ice cream.
