3 Servings

1 Apple Tarte Tatin
3 Granny Smith Apples
1/4 Fresh Ground Black Pepper
1/2 Cup of Sugar
1 Teaspoon of Butter
1 Teaspoon of Lemon Juice
3 –3 1/2" Diameter Discs of Puff Pastry or Sweet Dough

Sauce Ingredients:
3/4 Cup of Apple Juice
1 Tablespoon of Sugar
2 Egg Yolks
1 Vanilla Beans
1 Tablespoon of Cornstarch

Peel, course & slice the apples to make 16 wedges per apple. Set Aside. Melt butter in a saucepan. Add vanilla beans, cook until warm. Add apples, toss 2-3 times. Add remaining ingredients. Toss and cook for 2-3 minutes. Remove pan from heat. Set aside to cool. Divide slices among discs (approx. 10 slices per disc). Line slices in a ring (like a flower). Top with pastry puff or sweet dough. Bake in oven for 20-25 minutes at 325°.

Sauce:
Bring apple juice and half of the sugar to a boil in a skillet. In a separate bowl, mix all dry ingredients. Combine well. Add egg yolks. If the mix is too dry, add a little bit of the apple juice. Mix well. When the apple juice boils, add half of it into the egg mixture stirring constantly. Pour back into the skillet with the remaining apple juice. Stirring constantly, bring it to another boil. Cook/Boil for 2 minutes. Set aside and cool. Serve with red currant sorbet.

From Great Performances, Asia Society Garden Court Café