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Flaky, buttery crust. Tart maple-cardamom apples. Brown sugar custard. Cinnamon glaze. And yes — it’s glazed like a giant pop-tart. @cookingbybecca Instructions: DOUGH (make 2 batches): Per batch: 2.5c flour, 3/4 tsp kosher salt, 1.5 tsp sugar, 2 sticks cold butter, 1/2c ice water. Pulse dry in food processor. Add butter, pulse to bigger-than-pea pieces. Add water 1 tbsp at a time until dough holds when pressed. Wrap in plastic, press into rectangle, chill min 3 hrs or overnight. APPLE FILLING:
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Golden and buttery Apple Tarte Tatin is the perfect dessert for fall baking! Apples are baked in a rich caramel and baked with puff pastry on top. This classic French upside-down tart is made healthier with the naturally sweetened caramel made with maple syrup. Refined sugar free and vegan-friendly. #appleseason #teatime #tartetatin 🔗 LINK IN COMMENTS | Yoko's kitchen
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