A tatin is a tart which is baked upside down -- pastry on the top, filling underneath -- then turned over when unmolded and served. These apple tatins use feuille de brigues, a thin pastry similar to filo, which may be substituted, for the pastry; caramel in the bottom of the molds pours over the apples then the desserts are unmolded.
- Sugar - 1-1/4 cup
- Water - 1/2 cup
- Glucose - scant 1/4 cup
- Black Rum Jelly
- Unflavored gelatin - 2 packets
- Cold Water - 1/4 cup
- Black (dark) rum - 2/3 cup
- Water - 1-1/2 cups
- Sugar - 1/2 cup
- Granny Smith apples - 2
- Feuille de brigue or filo dough - 2 sheets
- Unsalted Butter - 2 tablespoons, melted
- Caramel Sauce with Calvados
- Sugar - 1/2 cup
- Calvados (apple brandy) - 1/2 cup
- Heavy (whipping) cream - 1/2 cup
- Vegetable oil for frying
- Flour for dusting
- Banana - 1, peeled and cut lengthwise into thin strips
- Pasta - 20 long pieces (straight spaghetti, spiral pasta)
- Passion Fruit - 2, cut in half
- Fresh currants - 1 large bunch
- Fresh Raspberries - 1/2 pint
- Fresh Blueberries - 1/2 pint
- Chinese lantern fruit - 4, (optional)
To make the caramel: Combine the sugar, water, and glucose in a heavy saucepan over medium heat and cook until the mixture thickens and turns a dark golden color, about 15 minutes. Do not stir; brush away any crystals which form on the sides of the pan with a damp brush. Pour enough caramel into four small molds or ramekins to just cover the bottoms and let rest. Drizzle the rest of the hot caramel on a silpad or other heatproof surface in a crisscross design and let cool for garnish.
To make the jelly: In a small pan over medium heat, cook the rum until it is reduced in volume and thickens to the consistency of syrup. Dissolve the gelatin in the 1/4 cup of water and let stand for 5 minutes. Combine the water and rum syrup, then stir in the dissolved gelatin. Warm the mixture to blend, then pour into a shallow tray. Chill in the refrigerator until set and firm.
To make the tatins: Preheat the oven to 400 F. Core, peel, and thinly slice the apples. Arrange the slices over the caramel in the molds and bake 15 - 20 minutes, until the apples are soft and golden. Stack the feuilles de brigue and cut four circles to fit over the apples. Brush each circle with melted butter and re-stack. Remove the tatins from the oven, cover each with a pastry stack, and return to the oven for 4 - 5 minutes, until puffed and golden. Remove from oven and let rest.
To make the sauce: Combine the sugar and Calvados in a heavy saucepan over medium heat and cook until the mixture thickens and turns a golden color, 320 F on a candy thermometer, 10 - 12 minutes. Remove from heat and very slowly whisk in the cream.
To prepare the garnishes: Heat the oil to 370 F in a deep fat fryer or saucepan. Cut small triangles from the edges of the banana strips to create a feather-shaped design. Very lightly dust the banana strips with flour, spank off all excess, and deep fry for 15 - 30 seconds; as soon as the strips float and are crisp, remove them with a slotted spoon. Drain on paper towels. Drop the pasta into the hot oil and deep fry for 15 seconds; remove and drain on paper towels.
To serve: Turn the molds over in the centers of the serving plates and lift. Place a passion fruit half, cut-side down, next to each tatin. Stand a piece of pasta in each passion fruit half and top with a Chinese lantern or similar small round fruit. Divide the remaining pasta among the dishes and stand them in the tatins. Place fried banana strips on each plate, leaning one against the tatin. Divide the berries among the plates. Chop the rum jelly and sprinkle around the plates. Break the sugar design into four pieces and lean one against each tatin.