Individual Niagara Apple and Icewine Tart Tatins

By / Food / February 1st, 2012 / 1

Recipe suppled by Chef Robin Howe of Wine Country Catering.

I’ve had the pleasure of sampling some of Chef Howe’s creations at Reif Estate Winery in Niagara-on-the-Lake. His recipes appeal to me because they seem complicated, yet the flavours come through so clearly in each dish. Don’t be frightened away by the number of steps in this recipe. It comes together very quickly and easily. The final result is elegant enough for a special occasion. But, if you’re like me, you’ll want to nosh on these any time you feel the urge for comfort food!

Individual Niagara Apple and Icewine Tart Tatins


4 – 4×15-inch diameter round foil bowls
Enough puff pastry for 4×4.5-inch circles
8 medium Niagara Crispin or Cortland apples, peeled and cored
4 Tbsp unsalted butter
3-1/2 cups brown sugar
1/4 tsp cinnamon
1 beaten egg and some granulated sugar
1/8 tsp fresh grated nutmeg
1 Tbsp plus 1/4 cup icewine

1. Preheat oven to 425°F. Grease 4 round foil bowls (about 1 cup capacity each) and put aside. Heat a large non-stick skillet, add the butter, 1 Tbsp of icewine and brown sugar, and heat over medium heat until butter melts and it begins to bubble and thicken into a light syrup, about 4 to 5 minutes. Add the apples to the hot syrup and cook, shaking and stirring gently with a spatula until all of the apple slices start to soften.

2. Continue sautéing until the apples are very soft and nicely caramelized. Sprinkle on spices, toss to mix and coat. Remove the pan from the heat and allow the apples to cool to room temperature.

3. Roll out the dough, cut 4 circles the size of the foil. Poke holes in the dough to allow steam to escape.

4. Divide the apples and any syrup among the foil bowls and press down gently with a fork. Place one dough round on top of each dish, lightly tucking the edges in. Place the tatins on a baking sheet. Brush with egg and sprinkle with sugar. Bake for 20 minutes or until the tops are golden brown and some caramel is bubbling up around edges. Cool 5 minutes on wire rack. Run a knife around the inside of the crust to loosen. Place a dessert plate over each tatin and invert.

5. Reduce 1/4 cup of icewine by half and brush each tatin with a little of the reduced icewine. Serve with ice cream. Note: the tatins can be made with pears, too.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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