Nov 23, 2011 2:27 PM
Apple Tarte Tatin
"Upside-down Apple Tart"
Makes One 9 to 10 inch Tart (serves 4-6)
1 # Puff Pastry, thawed
6 Ea Apples, Golden Delicious or Fuji
1 Stick Butter, Unsalted
6 Oz Sugar, Granulated (about ¾ cup)
1. Cut a circle out of the puff pastry that is slightly smaller in diameter than the pan you will be using. Dock the puff pastry evenly with a fork. Make sure your pan is oven proof. Put the cut circle in the fridge, and save the scraps to use for another tarte or any other pastry dish.
2. Preheat the oven to 375 degrees.
3. Peel and core the apples. Cut them into quarters.
4. Melt the butter in the pan over high heat, and then add the sugar. Let the butter & sugar mixture cook for a few moments, until it starts to lightly caramelize.
5. Lay the apples into the butter and sugar mixture, cut side up. Continue to add until all the apples are in the pan.
6. When the apples start to lightly brown on their bottoms, rotate them with a pair of tongs. Ensure both sides of the apples are caramelized well.
7. Rotate the apples so that the cut sides are up again, then lay the puff pastry round directly onto the apples. Put the pan in the oven and bake for 30-40 minutes, until the puff pastry is a dark golden brown.
8. Remove the pan from the oven and let cool for 20-30 minutes. Invert the pan onto a plate or tray, and then cut and serve.