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The Honorable Rick Santorum

former United States Senator from Pennsylvania

Specialty Recipe

Apple Tarte Tatin

"Tarte Tatin is a really fruity upside-down tart. This is one of our favorite desserts. I usually use Granny Smith apples, but you can also use peaches or pears. I love making this dessert with my children Elizabeth, Johnny, Daniel, Sarah Maria, Peter, and Patrick." by Karen Garver Santorum

First, you need to make your pie crust, and chill it in the refrigerator until the apples are ready.

Pie Crust Ingredients
2-1/2 cups flour
1 teaspoon salt
2 teaspoons sugar
2 sticks (1 cup) cold, unsalted butter - cut into small pieces
1/2 cup cold ice water

Put flour, salt, and sugar in the bowl of a food processor. Add pieces of butter and process until mixture looks like a coarse meal. Add the water, just a small amount at a time, until the dough holds together without being too sticky. If the dough is crumbly, add a little more water. Put the dough into the plastic wrap and store in the refrigerator for at least an hour.

Tart Ingredients
1-1/2 cups granulated sugar
8 Tablespoons water
2 sticks (1 cup) unsalted butter, cut into pieces
14 medium-size apples, cut into quarters and cored
2 Tablespoons sugar mixed with
3 Tablespoons cinnamon
and 1 teaspoon cloves
  1. Preheat oven to 375 degrees.
  2. In a 12-inch cast iron - stick skillet (must be oven-proof), combine sugar and water. Bring to a boil, then cook over medium heat until it turns amber color. Remove from the heat and add the butter
  3. Arrange the apples decoratively in the skillet on top of the caramelized sugar with the cut sides up. After you have covered the skillet with one layer of apples, sprinkle them with half of the cinnamon/clove sugar.
  4. Add another layer of apples and sprinkle with the remaining cinnamon/clove sugar.
  5. Return the skillet to the stove and cook over low heat for ten minutes. Be careful not to burn the caramelized sugar. Remove from the heat and let cool.
  6. Roll out the pie crust to a thickness of about 1/8 to 1/4 inch and place it over the apples. Trim the edges.
  7. Bake the tart for about 30 to 35 minutes, until the apples are no longer hard (but not mushy) and the crust is golden brown. Let cool and flip onto a platter. Serve warm.

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