GREAT TIME
FOR TASTY DESSERTS
DESSERT TIME IS WHEN TO
SHINE WITH TEMPTING TREATS FOR GUESTS AND FAMILY! APPLES ARE
SO PLENTIFUL THIS SEASON, HOW ABOUT AN UPSIDE DOWN APPLE TART TOPPED WITH
POWDERED SUGAR, CREAM AND BALSAMIC VINEGAR?
THIS DELICIOUS DESSERT HAS AN AMAZING SURPRISE.
YOU KNOW HOW SOME APPLE DESSERTS ARE JUST TOO SWEET, OR TOO BLAND?
HERE'S THE SECRET. TOP THE TART WITH A SAUCE MADE WITH BALSAMIC
VINEGAR OF MODENA.
YES, I SAID BALSAMIC VINEGAR, BUT NOT JUST
ANY KIND OF VINEGAR. TO MAKE THIS DESSERT, YOU NEED THE TANGY
EXTRA THAT BALSAMIC VINEGAR OF MODENA SUPPLIES. IT S A MIX OF SWEETNESS
AND TARTNESS, YET IS SMOOTHLY MELLOW.
A REDUCTION OF BALSAMIC VINEGAR OF MODENA,
FRESH CREAM AND POWDERED SUGAR CREATES A DELICIOUS SYRUP, PERFECT FOR DRIZZLING
OVER THE APPLE TART.
MONARI FEDERZONI BALSAMIC VINEGAR OF MODENA
HAS BEEN MANUFACTURED BY THE FEDERZONI FAMILY FOR FOUR GENERATIONS.
MONARI FEDERZONI VINEGARS HAVE BEEN MADE IN THE WARM VALLEY OF MODENA,
ITALY. THESE RECIPES ARE FROM THEIR FAMILY TO YOURS.
BE SURE YOU USE BALSAMIC VINEGAR OF MODENA
WITH THE OFFICIAL CABM SEAL, CERTIFYING PRODUCT AUTHENTICITY. IN
THIS RECIPE, BALSAMIC VINEGAR CREATES A FULL-BODIED SYRUP BOASTING A COMPLEXITY
OF FLAVORS.
NOW FOR THE RECIPE YOU MAY WANT TO MAKE IT
A FAMILY TRADITION TOO!
CHECK THEIR WEB SITE AT
http://www.monarifederzoni.com
Yields one 8 inch tart
Add a sweet drizzle of balsamic reduction sauce to this delicious
Upside Down Apple Tart. A reduction of Monari Federzoni's Balsamic
Vinegar of Modena, fresh cream and powdered sugar creates a sweet syrup,
perfect for drizzling over the tart. Use Balsamic Vinegar of Modena
with the official CABM seal, certifying product authenticity, to achieve
a full-bodied syrup boasting a complexity of flavors.
For the tart:
8 ounces frozen puff pastry dough
6 -7 Golden Delicious apples, peeled, cored and quartered
4 ounces unsalted butter
7 ounces sugar
For the Sauce:
2 Tbsp. Monari Federzoni Balsamic Vinegar of Modena
1/2 cup fresh cream
1/2 cup powdered sugar, sifted
whipped cream
Preheat the oven to 400° - 425° F. Set aside an ovenproof
skillet that measures 8 inches across the bottom and flares to approximately
10 inches across the top.
Roll the dough into a circle one inch bigger in diameter than the
top of the skillet. Set the dough aside to rest in the refrigerator.
Melt the butter in the skillet. Remove from heat and stir in
the sugar.
Arrange the apples in the pan by setting them on their cut sides
in concentric rings. Pack them in as tightly as possible to allow
for shrinkage during cooking. Put the skillet back on the stove and cook
on medium to high heat until the butter and sugar mixture starts to take
color.
Be watchful so the mixture does not burn. Remove from heat.
Cut a 1/2" hole in the center of the dough circle to allow steam
to escape during baking. Set the dough on top of the apples in the
skillet, tucking in the overlapping edge. Place the skillet in the
oven and bake until the dough is well browned and the apple mixture has
been very bubbly for at least 10 minutes, a total of 20 - 30 minutes.
Once the tart is out of the oven, let it rest for ten minutes before
inverting on serving tray.
For the sauce:
Combine the Monari Federzoni Balsamic Vinegar of Modena with the
cream and powdered sugar and reduce by half. Serve the tart drizzled
with the Balsamic Vinegar of Modena sauce and garnish with whipped cream
and powdered sugar.
Photography: Jason McConathy
Food Styling: Cook Street School of Fine Cooking - Denver,
Colorado
