Garden Party–Infused Tarte Tatin

Prepare the Hibiscus Caramel

Heat the water in a small saucepan until it begins to simmer.

Add the hibiscus flowers and let steep for 10 to 15 minutes. Strain and reserve the infusion.

In a separate saucepan, gently melt the coconut sugar over medium heat.

Once it turns liquid and dark (coconut sugar naturally creates a deep brown caramel), add the butter, followed by 2 to 3 tablespoons of Garden Party infusion.

Stir until smooth and glossy — the caramel should coat the back of a spoon.

Prepare the Apples

Peel, core, and quarter the apples, then lightly toss them with a squeeze of lemon juice.

Pour the hibiscus caramel into a Tatin pan or an oven-safe skillet.

Tightly arrange the apple quarters, rounded side facing down.

Dot with small pieces of butter, and if desired, add a touch of cinnamon or a hint of vanilla.

Assemble and Bake

Preheat the oven to 375°F (190°C), convection setting if available.

Unroll the puff pastry and place it over the apples, tucking the edges snugly into the pan.

Prick the pastry with a fork.

Bake for 35 to 40 minutes, until beautifully golden and crisp.

Unmold and Serve

Let the tart cool for 5 to 10 minutes, then carefully invert it onto a serving plate.

Serve warm with a plant-based cream, a refined sugar-free ice cream, or a drizzle of homemade hibiscus syrup.