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Apple Sage Tarte Tatin

Prep Time: 20 minutes

Cook Time: 50 minutes

Servings: 8

This rustic tarte tatin features Granny Smith apples and crisp puff pastry baked in a cast-iron skillet. The cider reduction provides an intense fruitiness to the homemade caramel used to cook the apples.


  1 cup apple cider

  3/4 cup butter

  1/2 cup sugar

  4 tsp molasses

  4 apples

  1 1/2 tsp McCormick® Sage Rubbed

  1 puff pastry

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Preheat oven to 400°F. Bring cider to boil in 10-inch cast-iron skillet on medium-high heat. Reduce heat to medium; cook 10 minutes or until reduced by half. Stir in sugar; cook 5 minutes or until caramel begins to brown. Stir in butter and molasses until well blended. Carefully place apples, cut sides up, in caramel, packing them tightly. Cook 3 to 5 minutes. Remove from heat. Sprinkle with rubbed sage. Place puff pastry over apples, carefully tucking sides in.

Bake 20 to 25 minutes or until puff pastry is golden brown. Cool on wire rack 5 minutes.

Run a small knife around inside edge of skillet. Place a serving platter over skillet. Using pot holders, quickly flip over skillet and platter. Remove skillet. Apples should be on top and the puff pastry forming the crust. Cool to room temperature. Garnish with Fried Sage Leaves, if desired. Serve with clotted cream or whipped cream, if desired.

Nutritional Information:

Calories 388

Total Fat 24g 

Cholesterol 45mg 

Sodium 244mg 

Total Carbohydrate 41g 

Dietary Fiber 2g 

Protein 2g