Jean-François Plante's recipe

Servings: 4 

Ingredients: 

120 g (1 cup) pecans, coarsely chopped

200 g (1 cup) sugar

60 ml (¼ cup) maple syrup

60 g (¼ cup) butter

1 or 2 pinches nutmeg, freshly grated

1 small pinch ground cinnamon 

About ten Cortland apples

1 puff pastry dough, approximately

30 cm (12 in.) in diameter

Fleur de sel (optional)

Instructions: 

1. Preheat oven to 200°C (400°F).

2. In a 25 cm (10 inch) nonstick oven-safe skillet, heat the pecans, sugar, maple syrup, butter and spices over medium heat for 5 to 7 minutes or until the mixture becomes a nice cognac-coloured caramel. Remove from heat.

3. Meanwhile, peel and core the apples, and cut in half. Place the apple halves over the caramel in the skillet, cut side facing up. Pack them in tightly to avoid gaps.

4. Cover with the pastry, tucking the excess dough on the inside of the skillet. Bake in the middle of the oven for 40 minutes or until the dough is golden brown and crispy.

5. Remove from the oven and let cool for 5 minutes. Cover with a cutting board or large plate and invert like a tarte tatin. Sprinkle with a little fleur de sel, if desired.