Upside Down Apple Tarts

Name: Upside Down Apple Tarts
Cook time: 40 min
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 1/2 vanilla bean, split lengthwise; 1 1/4 cups whole milk; 1/3 cup sugar, divided; 1 1/2 tablespoons all-purpose flour; 1 tablespoon cornstarch; 1 whole large egg; 1 large egg yolk; 1 1/2 tablespoon unsalted butter, cut into bits; 2 pounds Golden Delicious apples (about 4); 1 pound frozen all-butter puff pastry, thawed; 3 tablespoons unsalted butter, melted; 3 tablespoons light corn syrup; 2 teaspoons water; Equipment: a 6-inch-diameter bowl or plate; a 1 1/2-inch round cookie cutter; a 10-inch disposable pastry bag or sealable plastic bag; Accompaniment: vanilla ice cream

By Jacques Maximin and Jacques Torres

September 16, 2008

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Upside Down Apple TartsRomulo Yanes

Jacques Maximin claims he never served these tartes fines aux pommes at Chantecler restaurant at the famed Hôtel Négresco. Jacques Torres, Maximins pastry chef for eight years, insists they were consistently on the menu. All that matters to us, though, is that the classic combination of warm apple and flaky pastry becomes new again in these light, simple tarts.

Cooks' notes:

•Pastry cream can be chilled up to 3 days. Stir before using.
•Pastry can be rolled out and cut 1 week ahead and frozen, tightly wrapped in plastic wrap. Do not thaw.
•Tarts can be baked 4 hours ahead. Reheat in a 350°F oven 5 to 10 minutes.

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