New Mexican Tarte Tatin

Ingredients

While the original French Tarte Tatin is traditionally made with butter, sugar, and apples, our New Mexican adaptation incorporates green chilies to add a spicy kick. We also use a combination of traditional New Mexican spices to enhance the flavors of the dish. The result is a fusion of French and New Mexican cuisines that is both familiar and exciting. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 6 green apples, peeled, cored, and sliced 6 green apples, peeled, cored, and sliced
• 4 green chilies, roasted, peeled, and chopped 4 green chilies, roasted, peeled, and chopped
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 sheet of puff pastry, thawed 1 sheet of puff pastry, thawed
• Vanilla ice cream, for serving Vanilla ice cream, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 52g, 38g
• Protein: 2g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a cast-iron skillet or oven-safe pan, melt the butter over medium heat.
3. 3.
   Add the sugar to the melted butter and stir until it dissolves and turns golden brown.
4. 4.
   Carefully add the sliced apples and chopped green chilies to the caramel, stirring gently to coat them evenly.
5. 5.
   Sprinkle the ground cinnamon, nutmeg, and cloves over the apple mixture and stir to combine.
6. 6.
   Roll out the puff pastry sheet to fit the size of the skillet and place it over the apple mixture, tucking in the edges.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
8. 8.
   Remove from the oven and let it cool for a few minutes.
9. 9.
   Place a serving plate over the skillet and carefully invert the Tarte Tatin onto the plate.
10. 10.
    Serve warm with a scoop of vanilla ice cream.

Treat your ingredients with care...

• Green chilies — Make sure to roast and peel the green chilies before chopping them. This will enhance their flavor and remove any tough skin.
• Puff pastry — Thaw the puff pastry according to the package instructions before using it in the recipe. This will ensure it bakes evenly and becomes crispy.

Tips & Tricks

• For an extra kick of heat, add a pinch of red pepper flakes to the caramel mixture.
• Serve the Tarte Tatin warm for the best flavor and texture.
• If you don't have a cast-iron skillet, you can use an oven-safe pan instead.
• Feel free to adjust the amount of green chilies according to your spice preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Green Chile Apple Tarte Tatin warm, either on its own or with a scoop of vanilla ice cream. The combination of the spicy green chilies, sweet caramelized apples, and creamy ice cream creates a delightful contrast of flavors and textures.

Presentation advice

To present the Green Chile Apple Tarte Tatin, place a slice on a dessert plate and drizzle some of the caramel sauce from the skillet over the top. Garnish with a sprinkle of powdered sugar and a small roasted green chili for an extra touch of New Mexican flair.