Ingredients

Caramelized Apples cup (125 mL) unsalted butter 1 cup (250 mL) sugar 9 small Royal Gala Apples, peeled, cored and quartered (about 3 lbs/1.5 kg) cup (125 mL) apple cider or apple juice Cake cup (175 mL) all-purpose flour tsp (4 mL) baking powder 2 tbsp (25 mL) cornmeal tsp (1 mL) salt cup (50 mL) unsalted butter, room temperature cup plus 1 tbsp sugar (125 mL plus 15 mL) reserved for egg whites 2 eggs, separated tsp (2 mL) vanilla extract ⅓ cup (75 mL) whole milk, room temperature ⅓ cup (75 mL) apple jelly Apple Chips 1 Royal Gala apple, peeled, cored and thinly sliced 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) icing sugar Garnish 12 sprigs lemon balm or mint

Description

The Cakes Should Be Served The Day They Are Baked. The Caramelized Apples Can Be Prepared Several Days In Advance, Refrigerated And Gently Reheated To Melt The Liquid. Joanne Uses Royal Gala Apples For The Tatin But You Can Use Any Apple That Will Hold It

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