This turned out to be quite the experiment indeed. Originally I was aiming to make an Apple Tarte Tatin as promised in my March Menu, but that didn’t work out so well due to complications, so I had to improvise and ended up with something very agreeable.
The main problem I had with making the Tartin (I will still attempt that recipe again soon) was that I had no puff pastry in the house and no quick, successful way to make it from scratch. What I did do was attempt to roll out some GF pizza dough into a type of pie crust, but it just wasn’t working for me. So, while the apples were cooking away beautifully, I pan-fried smaller amounts of the GF dough in some butter and sugar.
Baked Caramel Apples
1 stick unsalted butter
2 T butter
1 cup suagr
1 T vanilla*
4-5 apples, peeled and cored, cut in slices
2 tsp cinnamon
Melt the butter in oven proof skillet over medium heat. Sprinkle the sugar evenly over the butter and add the vanilla. *I know 1 tablespoon seems like a lot but it is heavenly.
Cook until the butter and sugar have melted. The sugar should turn a light golden color. Remove from the heat and place your apples and cinnamon into the caramel mixture.; stir them in gently. Place skillet in preheated oven at 375* and bake for 20-25 minutes, or until the apples are soft.
If you want to try the fried dough this is what I did: Take small balls (about palm-sized) of the dough and place into small, 5-6 inch frying pan with a bit of butter and a sprinkle of sugar. Using a spatula or high-heat scraper, gently work the dough down into a flat piece that fits the pan. Fry both sides. The butter and sugar will caramelize the bread.
Cut it up into pieces or any shape you like and serve with the apples. Top with vanilla ice cream and spoon the extra caramel sauce from the pan over it all. Perfect for dessert night! 🙂