This beautiful-to-behold tarte tatin surprises with its sweet, tangy and earthy flavors, and thanks to its upside-down preparation, is as easy to execute as it is elegant. Baked atop a layer of caramel, rosemary-roasted apples, parsnips and onions become even sweeter and develop a beautiful, ruby-hued color. Salty, savory Parmesan rounds out the dish, ensuring that this is indeed a side and not a dessert. Bake it a few hours ahead of your meal and serve it at room temperature.
Recipe courtesy of Cooking Channel
Print
Parsnip and Apple Tarte Tatin
Total:
1 hr 55 min
Prep:
20 min
Inactive:
5 min
Cook:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 55 min
Prep:
20 min
Inactive:
5 min
Cook:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 4 medium parsnips (about 1 pound), peeled, cut into planks 2 1/2 inches long by 1/2 inch thick
  • 1 small onion, cut into 1/2-inch wedges
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 tablespoon fresh rosemary leaves, chopped
  • 2 firm, crisp apples, such as Honeycrisp or Pink Lady, peeled, quartered, cored and cut into 1/2-inch-thick wedges
  • 1 tablespoon unsalted butter, melted
  • 2/3 cup sugar
  • 2 tablespoons apple cider vinegar
  • 2 ounces Parmesan, grated (about 1/2 cup)
  • All-purpose flour, for dusting
  • 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed

Directions

Special equipment: an 8-by-12 glass baking dish

Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F.

Toss the parsnips, onions, oil and 1 teaspoon salt in a large bowl, spread them out in a single layer on a rimmed baking sheet, and bake on the upper rack, without moving the vegetables, until tender and browned on one side, about 30 minutes. Toss with the rosemary.

Meanwhile, toss the apple wedges, butter and 1/2 teaspoon salt in a medium bowl, and spread them out in a single layer on a second rimmed baking sheet and bake on the center rack, without moving the apples, until slightly softened and browned on the bottom, about 15 minutes. When the vegetables and apples are done, remove them from the oven and lower the heat to 400 degrees F.

While the vegetables and apples cook, sprinkle the sugar and a pinch of salt on the bottom of a large skillet. Cook, undisturbed, over medium heat until the sugar melts, 6 to 8 minutes, then swirl until it caramelizes and turns golden amber, about 4 minutes more. Remove from the heat, and carefully whisk in the vinegar to avoid spattering. If the caramel hardens, return it briefly to the heat, and stir to melt. Pour the caramel into an 8-by-12-inch glass baking dish, and spread with a heat-resistant spatula to coat the bottom.

Arrange the parsnips and apples (alternating) in the caramel, browned-side down. Nestle the onions into the gaps, and cover with an even layer of Parmesan.

Lightly dust a work surface with flour, then roll out the puff pastry to 8 by 12 inches. Poke the dough all over with a fork, then lay it on top of the Parmesan. If the dough doesn't quite fit, fold any overhang under the dough edges or stretch the dough slightly to the edges.

Bake the tart on the middle rack until the dough just starts to puff, 8 to 10 minutes; reduce the heat to 350 degrees F, and continue to bake until the dough is cooked through and golden brown, 20 to 25 minutes more, rotating the dish halfway through. Let cool for 5 minutes, then quickly but carefully (to avoid being burned by the dripping hot sugar) flip the baking dish well away from you onto a flat serving platter or cutting board. Serve warm or at room temperature.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Apple Bread Pudding

Recipe courtesy of Michael Symon

Apple Crisp

Recipe courtesy of Kelsey Nixon

Apple Pie Egg Roll

Recipe courtesy of Kelsey Nixon

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Fried Apple Hand Pies

Recipe courtesy of Jill Novatt

Apple Peach Cobbler

Recipe courtesy of Patti LaBelle

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here