I put an apple topped piece of puff pastry into a waffle iron for a fun take on the classic tart tatin.
- 1 puff pastry sheet
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- ¼ cup pecan halves
- 4 scoops pecan praline ice cream
- 1 apple
Cut the puff pastry sheet to fit your waffle iron. I used the Calphalon No Peek 7‑inch round iron.
Peel, core and slice the apple into ¼” thick wedges. Add the sugar and cinnamon to a medium-sized bowl, mix well. Toss in the apple wedges to coat them in the sugar mixture.
Starting with a cool waffle iron lay the puff pastry onto the bottom surface, lining up the edges so there is no overhang. Line the top of the puff pastry with a single layer of apple wedges. You may not use them all.
Turn the machine to the highest setting and close the top over the apples. It probably won’t close all the way, which is fine because that way the steam can escape as the tart cooks.
It will take about 6 to 8 minutes to caramelize the apple slices and get the puff pastry crispy. Fragrance and a happy sizzling sound will be the best guides in knowing when the tart is done, but you may also peek to check.
When it is done to your liking, unplug the iron and use a fork to gently lift the waffle-ized puff pastry off the iron and onto a plate. Garnish with pecan halves, cut into 4 pieces and serve each with a dollop of ice cream. Serve warm.