Our Blue Carbon Steel pans are known for accomplishing incredible stovetop sears, but did you know they're also spectacular baking tools?
Yes, those Blue Carbon Steel pans. The ones that get those perfect crusts on your steaks and perfectly blister your shishito peppers? Believe it or not, they're equally as good at delivering flaky, caramelized baked goods. Talk about a Renaissance pan.
We teamed up with Chef Melissa Carroll from Austin's Le Politique brasserie, patisserie, & coffee shop to showcase the versatility of our carbon steel pans. Enjoy this French-inspired Apple Tarte Tatin with Toasted Vanilla Ice Cream recipe specifically designed for use with our 10" Blue Carbon Steel Frying Pan and 4 QT Saucepan!
Apple Tarte Tatin
Yield: One 10” tart / 8 servings
Ingredients
- 150g granulated sugar
- 55g unsalted butter, cubed and cold
- 1 vanilla bean, split and scraped
- 4 thyme sprigs
- 4g kosher salt
- 8 Granny Smith apples
- 1⁄2 lemon, juiced
- Puff pastry, cut into an 11” circle
Method
Preheat the oven to 400F.
Peel apples and cut into thirds. Cut off the core as well.
Squeeze half of a lemon over the apples to prevent browning. Set apples aside.
Pour sugar into a 4 QT Made In Saucepan. Cook on medium heat.
Once light amber in color, whisk in cold cubed butter, vanilla, thyme, and salt.
Add all apples and cook 8-10 minutes, stirring occasionally.
Using tongs, transfer the apples to a 10” Made In Blue Carbon Steel Frying Pan. Place apples in a concentric circle.
Pour the rest of the caramel over the apples, discarding the vanilla bean and thyme sprigs.
Top the apple mixture with the pre-cut round of puff pastry, tucking the edges into the pan surrounding the apples.
Poke three holes in the puff pastry to act as ventilation.
Bake at 400F for 25-30 minutes.
Remove tarte from oven and allow to rest in the pan for 5 minutes.
Placing a serving platter on top of the pan, flip the tarte out onto the platter.
The tarte is best served warm with a scoop of Toasted Vanilla Ice Cream.
Tips
Thyme sprigs and kosher salt add a savory complexity to the dish. Feel free to change up the herb and salt to make your own version. Rosemary and smoked salt would be a lovely substitution.
If you do not have access to frozen puff pastry, flaky pie crust will also work well here.
Toasted Vanilla Ice Cream
Yield: 2 Liters
Ingredients
- 1132g whole milk
- 400g heavy whipping cream
- 8g Cremodan 30 (or your favorite ice cream stabilizer)
- 60g nonfat milk powder
- 120g glucose powder
- 280g granulated sugar
- 5g vanilla paste
- 7g toasted vanilla powder
Method
Heat milk and cream to 40C using Made In's 4 QT Saucepan.
Whisk together dries (except for vanilla powder) and rain them into milk and cream while whisking.
Heat base to 80C. Add vanilla paste and vanilla powder.
Chill in an ice bath for at least 2 hours and/or chill overnight.
Strain and immersion blend before spinning in the ice cream machine.
Freeze for at least 2 hours to fully set the ice cream.
Tips
Cremodan 30 and glucose powder can both be purchased online through Amazon.
Vanilla paste can be found at Sur La Table, Williams Sonoma, or Central Market. We use the Nielsen-Massey brand.
Toasted vanilla powder is a great way to cross-utilize leftover vanilla beans. Once you save up enough rinsed and dried used vanilla beans, bake them in an oven at 400F for 15 minutes or until completely dried out. Once cool, process in a coffee grinder. This will give the ice cream a toasted marshmallow-like flavor.
Be sure to pick up your Made In 10" Blue Carbon Steel Frying Pan and 4 QT Saucepan so you can try this delectable recipe for yourself!
Live in Austin or visiting for Valentine's Day this weekend and looking for something unique? Hit up Le Politique! Their Valentine's Day dinner is all booked up, but they'll still be celebrating Galentine's Day/Valentine's Day in style:
On 2/13, Le Politique is hosting Galentine's Day lunch with Galentine's trading cards featuring fierce femmes like Greta Thunberg, Lizzo, and Selena, as well as a build-your-own-bouquet bar (the latter lasts through 2/15).
Furthermore, from 2/13-2/15 you can pick up Chef Melissa's special heart-shaped macarons with strawberry hibiscus jam + fresh mint buttercream in the patisserie!
