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Very Vanilla Apple Coconut Macaroon Tarte Tatin
2 cups apple juice
½ teaspoon Mexican vanilla extract
Pinch fleur de sel
5 large Granny Smith apples (7 to 8 oz. each), peeled, cored, cut into eighths
1 cup plus 1 tablespoon very Vanilla granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon cinnamon
1/4 cup avocado oil
1/3 cup packed light brown sugar
1 1/2 cup pecan halves (6 oz.)
2/3 cup unsweetened shredded coconut (2 oz.)
4 large egg whites, at room temperature
1. In a medium saucepan, combine the apple juice and a pinch of salt and boil over high heat until reduced to 1/2 cup, 10 to 15 minutes. Add Mexican Vanilla Extract. In a large bowl, carefully toss the apples with the reduced apple juice, 1 tablespoon of the granulated sugar, the lemon juice, and the cinnamon. Let stand for 20 minutes.
2. In a deep 9-inch cast iron skillet, combine the avocado oil with the brown sugar and 1/3 cup of the granulated sugar and cook over moderately low heat for 4 minutes. Add the apples and stir just until the sugar melts. Carefully turn the apples rounded side up and cook over moderately high heat for 10 minutes. Remove the skillet from the heat, carefully turn the apples cored side up, and cook over moderately high heat for 5 minutes longer. Let cool for 20 minutes.
3. Meanwhile, preheat the oven to 350 degrees. Spread the pecans on a baking sheet and toast for 7 minutes or until fragrant and lightly browned. Let cool completely. In a food processor, combine the nuts and 1/3 cup of the granulated vanilla sugar and pulse until finely ground. Transfer the mixture to a bowl and stir in the coconut.
4. In the bowl of an electric mixer, using the whisk, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining 1/3 cup granulated vanilla sugar, 1 tablespoon at a time, and beat at high speed until the whites are glossy and stiff. Fold the egg whites into the pecan-coconut mixture.
5. Using tongs, arrange the apples, rounded side down, in concentric rings in the skillet. Spoon the pecan-coconut mixture over the apples, spreading it smoothly to the edge of the skillet. Bake for 30 minutes, or until the macaroon crust is golden and the juices bubble up the side. Let the tart cool in the skillet on a wire rack for 20 minutes.
6. Invert a large plate over the skillet and, using two oven mitts, grab the plate and skillet together and flip. Still wearing the oven mitts, life off the skillet. Remove any apples that stick to the skillet and replace them in the tart. Let the tart cool slightly. Cut into wedges with a moist knife, wiping the blade after each slice. Serve the tart warm or at room temperature.
The tart can be made up to one day ahead. Unmold it and wrap in foil. Store the tart at room temperature or refrigerated.
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