Apple Tarte Tatin Made with Happy Goat Vanilla Bean Caramel Sauce – Marcella The Cheesemonger International Guilde des Fromagers
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Apple Tarte Tatin Made with Happy Goat Vanilla Bean Caramel Sauce

Happy Goat jarThe Lady’s Cheese Friend, Rachel, gave her a jar of Happy Goat Milk Vanilla Bean Caramel Sauce which she had been saving for a special occasion.

After the success of the Pear Tarte Tatin she made on Christmas Day she decided to try making one with apples and use the Caramel Sauce as her basic caramel sauce.

Happy Goat Caramels and Vanilla Bean Sauce come from 100% Natural Grade A Goat Milk, free of antibiotics and growth hormones. The goats are all free-rangers living the good life at small farms in California. Michael Winnike, owner and founder of Happy Goat, wants to make the best caramel sauce in the world that’s good for you and good for the earth.

 

To make her Tatin, here’s what she did:

Ingredients:

1 Large Bag of Pre-Cut Apples (turns out this was not a smart shortcut; more below)

1 Jar Happy Goat Milk and Vanilla Bean Caramel Sauce

1/2 Stick Vermont Butter and Cheese Creamery Cultured Butter

1 Puff Pastry Sheet; thawed and rolled out to fit pie dish

1 Cup Pecans, crushed or chopped

1 Nice sprinkle of ground Cardamom

Happy Goat Tatin 1

 

Preparations:

The Lady saw the bag of pre-cut apples in the produce section and thought it would be a faster way to prepare the apples. She peeled them, but discovered when the tatin was finished, the slices were too small (after cooking). Peeling, coring and cutting into quarters would have made for a better presentation. The taste was not diminished, just not as pretty as The Lady would have liked…

Pre-heat the oven to 400 degrees F.

On the stove top, melt the butter in a 12 inch cast iron skillet. Stir in the Happy Goat Caramel Sauce.

Arrange your apple slices to make a pretty pattern.

Cook for about 15 minutes to soften the apples. The sauce will be nice and bubbly and the aroma in the kitchen will cause anyone near to swoon.

Sprinkle with a generous amount of cardamom.

Happy Goat Tatin 2

While you apples are cooking, roll your puff pastry out to fit the pan.

Top the apples with the pecans and then top with puff pastry, tucking the extra in the sides. Prick pastry with a fork.

Bake in the oven for about 20 minutes until the pastry is golden brown and looks like this:

Happy Goat Tatin 3

Sit out for 15 minutes and then invert onto serving dish and serve while warm.

Tip: Some of the apple slices stuck to the pan; but were easily removed and arranged on the tatin without incident… however, this is also when The Lady discovered larger pieces of apple would have made for a prettier presentation.

I give Happy Goat Milk and Vanilla Bean Caramel Sauce 4 Paws out of 4 Paws (cause that’s all I’ve got).

Happy Goat Tatin 4

The Man asked that I add a note regarding his thoughts: “Amazingly swoonful!!”

FTC Full Disclosure – The cheesemakers/manufacturers/brokers sent me this product, without any obligation on my part, hoping I would review the product/cheese. Please see my About Me Page for details.

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