We are going into that time of year where there is a slight chill in the air, trees are beginning to change their colors, and apples are plentiful. In my family, the number of ways to include an apple in a recipe is really limitless and totally up to your creativity. For a sweet treat, I like to make an Apple Tatin dessert that is loved by all for its simplicity and pureness of crisp apple flavor.
After many trials, I have determined that using a jellyroll pan is the best style of bakeware for this recipe. The shallow sides allow for the heat to move around the dough baking it evenly with the added bonus of easy removal from the pan without breaking the pastry. We always think of using pans like this for making cookies but there really are so many advantages to having them in your kitchen. Roasting vegetables and potatoes, baking shallow sheet cakes, and using them to collect all the juices that overflow from your pies and casseroles are just a few suggested uses. Trust me, they will save you a lot of oven clean up on that last one!
You may already be familiar with Nordic Ware as they make a variety of bakeware (ie. Bundt pans) but it is there commercial sheet pans that I particularly like. They are manufactured with aluminum for that even heat conductivity. And at a very reasonable price. These are definitely worth having in your kitchens as they are useful in so many ways beyond just baking sweet treats. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
- 2 cups all purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons (1 ½ sticks) cold unsalted butter
- ½ cup cold water
- 4-5 medium sized apples – recommend Granny Smith but other hard apples work
- ¼ - 1/3 cup sugar
- 4 tablespoons unsalted butter, diced
- ½ cup jelly or seedless jam – peach or apricot will leave golden glaze; berry flavors add a pink glaze
- 1 -2 tablespoons of water
- ½ tsp cinnamon
- In your mixer, combine flour, salt and sugar. Add the butter and mix till crumbly. Slowly add the cold water until the dough comes together.
- Wrap ball of dough in plastic and refrigerate for 2 hours.
- Preheat oven to 400 degrees.
- Use either a silicone mat or parchment paper on your jellyroll pan to prevent sticking.
- Roll the dough into a rectangle measuring about 12 by 14 inches. Roll the edges over slightly to keep juices in pastry. Suggestion: roll your pastry dough on the mat to make it easy to transfer to pan.
- For the apple topping, peel the apples, coring them, and then cut about ¼ inch slices. Place them in a diagonal pattern going through the middle of the pastry dough. Keep them slightly propped on each other to keep the symmetry there. Then continue with the sides going in a diagonal pattern.
- You can just do rows or fill in the sides like a frame if you are big apple fans.
- Mix the cinnamon and sugar together adding more cinnamon if desired. Sprinkle the mixture over the apples and then dice small pieces of butter to be added to the top of the apples.
- Bake for 45 – 60 minutes watching for a slight golden brown on the edges.
- Warm jelly with a touch of water to make it easier to brush across apples. Let it cool slightly.
- Serve with vanilla ice cream.
- If you want to make individual tarts, this recipe works well when adapted for smaller bakeware.
What’s your favorite apple dish? Let me know by replying here or Facebook, Pinterest, Instagram or Twitter.
Thanks for stopping by!