Tarte Tatin
- frozen puff pastry sheet (from a 17 1/4-ounce package)
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/2 cup sugar
- 7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored
- Special equipment: a well-seasoned 10-inch cast-iron skillet
- Preheat oven to 425F.
- Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin.
- Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide.
- Transfer round to a baking sheet and chill.
- Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom.
- Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles.
- Apples will stick up above rim of skillet.
- Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes.
- (Don't worry if juices color unevenly.)
- Put skillet in middle of oven over a piece of foil to catch any drips.
- Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
- Bake tart until pastry is browned, 20 to 25 minutes.
- Transfer skillet to a rack and cool at least 10 minutes.
- Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter.
- Replace any apples that stick to skillet.
- (Don't worry if there are black spots; they won't affect the flavor of the tart.)
- Brush any excess caramel from skillet over apples.
- Serve immediately.
pastry sheet, unsalted butter, sugar, apples, cast
Taken from www.epicurious.com/recipes/food/views/tarte-tatin-104777 (may not work)