A refreshing twist on the perfect dessert
Sometimes classic recipes need a fun upgrade to keep them interesting and appetizing, especially when serving them to guests. Tarte Tatin is a traditional French dessert that folklore says was created when a cook who was trying to make an apple pie left the apples cooking in butter and sugar for too long. Rather than toss out her mistake, she put some pastry on top of the pan, stuck it in the oven, and served it upside-down to her visitors who loved it.
Typically made with apples, tarte Tatin can also be made with other fruits. This recipe featuring grapes is a delicious alternative.
Grape Tarte Tatin
• 10 x 15 inch sheet puff pastry, thawed
• 2 tbsp unsalted butter
• 1 1/2 pounds red or black California grapes
• 3 tbsp sugar
• 1 tbsp lemon juice
• Pinch of salt
• Whipped cream (optional)
1. Preheat oven to 400°F (200°C). Roll puff pastry until it’s 1/8 inch thick. Using a bowl as a template, use the tip of a sharp knife cut out a 10 1/2 inch circle of puff pastry.
2. Over medium-high heat, melt butter in a 10-inch ovenproof skillet, preferably non-stick or cast-iron. Stirring frequently, add grapes and cook until many have burst and are golden in places, about 15 minutes. Stir in the sugar, lemon, and salt and simmer 1 minute longer or until liquid has thickened slightly.
3. Push grapes into a single layer and cover with puff pastry. Bake until puffed and brown, about 15 minutes. Let cool 5 minutes, then carefully turn out onto a round plate. Serve warm and cut into wedges. Top with whipped cream if desired.
Nutritional analysis per serving (without whip cream): Calories 124; protein 1 g; carbohydrate 22 g; fat 4.4 g (32% calories from fat); saturated fat 2.3 g (16% calories from saturated fat); cholesterol 8 mg; sodium 100mg; fibre 1 g.