Yes, Chef! Farm to Table: My Simple Tarte Tatin with Walnuts

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I love where I live and I'm thankful and grateful to be able to say that.

Smack dab in the middle of San Francisco and Yosemite, in California’s Central Valley.

Close enough to the bay area if my husband and I want a fancy meal or to see the sights, close enough to Yosemite if we want to be in the great outdoors - couldn't ask for more.

I’m surrounded by fresh produce all year round that is grown locally:

• Fall: pomegranates, figs, apples, almonds, walnuts, and all kinds of squash.

• Winter: citrus of all kinds, persimmons, kale, brussel sprouts, leeks.

• Spring: cherries, artichokes, asparagus (there is even an asparagus festival nearby!)

• Summer: peaches, all types of berries, avocados, peppers, tomatoes, watermelon.

You really can find it all here... the main road that I live near (the road to Yosemite) sees MANY tourists and is lined with fruit stands selling all of the produce and nuts I mentioned above.

My birthday was yesterday, October 19th, and I wanted to make something different from the average birthday cake - something elegant, yet simple, that incorporated local produce. An apple tarte tarin with walnuts.

So, yesterday, I drove a short distance to a nearby apple orchard, and the air was finally cool with the first signs of autumn. I walked through rows of apple trees, thinking about Isaac Newton (lol) and picking the perfect apples for my dessert—tart and sweet varieties that would balance beautifully in it's caramelized sauce. There’s something so special about using apples I handpicked myself, knowing they came straight from the farm and onto my table.

I grabbed some fancy French butter (Paysan Breton Butter Au Sel De Mer), the kind that adds richness without much effort and what will elevate this simple dessert by 1000x. And walnuts - their toasty, nutty flavor felt like the perfect pairing with the caramelized apples. I’ve added just a sprinkle of them for texture and depth, giving this dessert a little California flair.

La tarte tatin! Don’t let its fancy French name fool you—this dish is simple to make, with just a few steps to follow. The result? A glossy, upside-down apple tart with a golden caramel crust, perfect for any time you want something a little extra special.

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Easy Gourmet Tarte Tatin with Walnuts

Ingredients:

• 6-8 fresh apples (I used a mix of tart and sweet varieties like Granny Smith and Fuji)

• 1/2 cup (1 stick) French butter, unsalted

• 3/4 cup sugar

• 1 sheet of puff pastry, thawed (store-bought makes this easy!)

• 1/4 cup walnuts, toasted and chopped

• A pinch of sea salt

• Optional: A drizzle of crème fraîche or vanilla ice cream for serving

Directions:

• Preheat the oven to 375°F (190°C).

• Prepare the caramel: In an ovenproof skillet (preferably cast iron), melt the butter and sugar over medium heat. Stir occasionally. Once the sugar dissolves and the mixture turns a golden caramel, remove it from the heat.

• Add the apples: Peel, core, and quarter the apples. Carefully arrange them in the skillet, fitting them snugly into the caramel.

• Cover with puff pastry: Roll out the puff pastry on a lightly floured surface, just enough to cover the apples. Drape the pastry over the skillet, tucking the edges around the apples.

• Bake: Place the skillet in the oven and bake for 35-40 minutes, or until the pastry is puffed and golden brown.

• Flip and serve: Let the tart rest for about 5 minutes. Then, place a plate over the skillet and (carefully!) flip it over so the caramelized apples are on top.

  • You do not want to let it cool before flipping, it'll stick to the pan!

    • Flip carefully, my friends! Read my flipping journey below.

• Finish with walnuts: Sprinkle the toasted walnuts on top for that delightful crunch. Serve warm, with crème fraîche or a scoop of vanilla ice cream.

Cooking is an art to master and I am no master

(I'm also very clumsy)! I am learning as I go! For instance, in this video, you'll see that I don't show the flipping of the tarte out onto the plate - the fanciest part!! Turned out I didn't have a plate big enough to cover the whole pan. 🫠 Additionally, cast iron is heavy! I was afraid of caramel burns (ouch!) so I flipped it into this tarte dish, over the sink, while wearing hot gloves. Haha!

This Tarte Tatin, with its caramel and buttery apples, is the perfect way to celebrate fall and if you happen to have a birthday during fall, that too.

What produce grows local to you? How can you incorporate it into your meals?