Tarte Tatin with whipped spiced yogurt

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Preparation

Peel and core apples. Cut into big pieces (quarters or sixths, depending on size of apples). In a very large skillet, froth butter and add sugar to be absorbed by butter. Lower heat to medium and let sugar liquefy as it caramelizes.

Using a wooden spoon, stir gently to prevent sugar from clumping. Once sugar is completely liquid and caramel-coloured, which should take between 5 and 10 minutes, add apple pieces. Toss gently to coat apples evenly and cook for about 10 to 15 minutes, until juice from apples evaporates completely, leaving apples coated in caramel. Remove apples and allow to cool on a baking sheet. Let remaining caramel stand in the skillet.

In the same skillet, arrange apple pieces in a rosette — start from the outer edge and work your way to the centre. Once the skillet is full of apples, squeeze in any remaining pieces.

Roll out the dough thinly and place it over apples, cutting off excess while making sure that apples are completely covered. Flatten dough and bake at 200 °C (400 °F) for approximately 15 minutes. Once the dough is baked and nicely golden, allow to cool for about 10 minutes.

In the meantime, pour 35% m.f. whipping cream and spices into a round-bottomed mixing bowl and whisk mightily. When cream starts to thicken, add maple syrup. Continue to whisk until whipped cream forms firm peaks. Fold in yogurt.

Place a plate on top of the skillet, firmly against the baked crust, and tilt skillet into a bowl to pour out as much caramel as possible. Set caramel aside. Keeping plate firmly pressed, turn over in a quick movement: the apples that were on the bottom are now on top of the dough. Remove skillet and admire your upside-down tarte Tatin.

Serve hot, topped with a heaping helping of spiced yogurt whipped cream. Drizzle with remaining cooking caramel.

Source : Martin Juneau