Balsamic Vinegar of Modena Makes a Wonderful Tarte Tatin

Wednesday 23rd, December 2020 / 10:13 Written by
Balsamic Vinegar of Modena Makes a Wonderful Tarte Tatin

A Delicious Recipe for Warm Tarte Tatin with Balsamic Vinegar of Modena for the Chilly Holiday Season

Go all out for this winter recipe using Balsamic Vinegar of Modena. For adventurous home cooks, the holidays are always a time to experiment with new recipes and ingredients. Many folks might find themselves entertaining smaller groups or riding solo this year, but that doesn’t mean you can’t go all out for dessert! 

They are working for the European Project and have joined forces with Master Pastry Chef Francois Payard to create a recipe for individual Tarte Tatins with Balsamic Vinegar of Modena that highlights the versatility of Modenese balsamic vinegar from Europe.

Balsamic Vinegar of Modena

Essentially a grown-up apple pie, Chef Payard’s tartes pair fresh granny smiths (in peak season!) with a luxurious Balsamic Vinegar of Modena glaze and puff pastry crust, providing just the right balance of sweet and sour. A topping of mascarpone cream adds a rich, silky component and a drizzle of Balsamic Vinegar of Modena truly takes the dessert over the top with a pop of bold, acidic flavor.

Created as individually sized desserts, Chef Payard’s Tarte Tatin can be easily scaled to accommodate any gathering or solo late-night craving, making it the perfect option for the holidays.

Balsamic Vinegar of Modena

Tarte Tatin with Balsamic Vinegar of Modena
By Chef Francois Payard

This recipe has been developed thanks to the Enjoy it’s from Europe project.”

Makes 8 servings

1 ½ cups granulated sugar
7 Tbsp unsalted butter
8 medium granny smith apples
1 sheet (8 oz) Puff Pastry
Balsamic Vinegar of Modena
Mascarpone cream, for serving

● Preheat oven to 350°F. Arrange eight 3-inch aluminum or metal molds on a baking sheet.

● Combine the sugar with ¼ cup plus 2 ½ Tbsp water in a saucepan. Bring to a boil over medium heat until it turns golden (do not stir). Remove from the heat, stir in butter and 3 ½ Tbsp Balsamic Vinegar of Modena (stand back as the mixture will foam up and may splatter). Pour ¼ inch of glaze into each mold, and let cool for a few minutes to harden.

● Peel and core the apples, and slice into wedges. Arrange the apples atop the glaze in each mold, pressing them down. Place in the oven and bake for 50-60 minutes. Remove and set aside while you bake the pastry.

● Increase the oven temperature to 375°F. On a lightly floured work surface, roll the puff pastry out to ⅛ inch thick. Using a 3 ½-inch round pastry cutter or cup, cut out 8 rounds from the dough. Arrange the rounds on a parchment lined sheet pan and prick them well with a fork. Bake for 20 to 25 minutes, or until puffed and lightly browned. Let cool slightly.

● Reduce the oven temperature to 350°F. Have ready a wire rack on top of a sheet pan. Place the Tart Tatins, in their molds on the sheet pan, in the oven for 3 or 4 minutes to warm up and loosen the glaze for ease of unmolding. Place a Puff Pastry Round on top of the apples and invert the tart onto the wire rack to catch the juices.

● Serve with mascarpone cream and a drizzle of Balsamic Vinegar of Modena.

About Balsamic Vinegar of Modena
Balsamic Vinegar of Modena is one of the most important Italian agri-food products of the European Union. Dating back to the ancient Roman times, the cooking of grape musts was used as a sweetener and condiment. Production of Balsamic Vinegar became linked with Modena during the 11th century.

Today, production specifications require that all raw materials, processing, maturation, and aging take place in the provinces of Modena and Reggio Emilia, and that the grape musts are from specific vines including Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni.

A minimum maturation period of 60 days takes place at a temperature of 20 degrees Celsius, in barrels, vats, or casks made from precious woods such as Sessile Oak, Chestnut, Mulberry, or Juniper.

In order for the product to be certified as Balsamic Vinegar of Modena, analytic and organoleptic tests by expert technicians and tasters are performed. The finished product is then packaged into glass, wooden, earthenware or terracotta containers of varying sizes.

An extremely versatile product, Balsamic Vinegar of Modena can bring harmony and balance to the different characteristics of a dish’s individual ingredients. Its distinctive, European characteristics include a clear and brilliant appearance, intense color, a bitter-sweet, balanced flavor, and slightly acetic and delicate aroma, persistent with woody overtones.

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