Apple Tarte Tatin

  1. Thaw pastry according to directions, then roll it out on a lightly floured surface to the size of the pan in which you will be making the tarte (11 inch round). Transfer to a lightly floured baking sheet (parchment paper is great), and chill until needed.
  2. Peel, core and cut apples in half lengthwise. Sprinkle with lemon juice.
  3. In the pan which you will use for tarte, cook butter with sugar and cinnamon, until sugar is dissolved, stirring occasionally. Continue cooking for 6-8 minutes, or until the mixture starts resembling caramel.
  4. Remove from heat, arange apples tightly in the pan(they will shrink), and return to medium heat to simmer the apples in the pan for 20-25 minutes or until they start to brown. In the meantime, preheat oven to 450 F. Remove apples from heat, and cool down slightly.
  5. Place pastry on top of the apple filled pan, and tuck the edges of the pastry inside the edge of the pan. Pierce pastry in 2-3 places, then bake for about 25-30 minutes, or until pastry is golden. Cool for 15 minutes.
  6. Cover the pan with a serving plate, and carefully invert the pan, and the plate together over a sink (in case some caramel drips), and then lift the pan. Serve warm as is, or with some cream

pastry, apples, lemon juice, butter, caster sugar, ground cinnamon, crueme fraiche

Taken from www.epicurious.com/recipes/member/views/apple-tarte-tatin-50174120 (may not work)

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