Caramel Apple Tarte Tatin Recipe

• 1 c. Sugar
• 1/3 c. Water
• 5 med , hard apples, such as Mutsu and Crispin, (about 1 3/4 pounds)
• 2 Tbsp. Butter
• 1/2 c. Lowfat sour cream
• 5 1/2 Tbsp. Fresh lemon juice
• 1/4 tsp Salt
• 1 sht prepared puff pastry, defrosted, (about 1/2 lb.)

1. Preheat the oven to 400 degrees.
2. Dissolve the sugar and water in a saucepan on medium heat, stirring constantly till the mix is clear, about 6 to 8 min.
3. Turn the heat to high and cook without stirring till the caramel turns a honeybrown color, about 5 more min.
4. Remove from the heat immediately and cold while you prepare the apples.
5. Peel, core, and quarter the apples.
6. Heat the butter in the skillet.
7. Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices.
8. Cover and cook on medium heat for 8 to 10 min, till the apples begin to soften.
9. While the apples cook, carefully stir the lowfat sour cream into the cooled caramel (it may sputter if the caramel is still very warm).
10. When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel proportionately over the apples.
11. Trim the corners from the pastry to make a rough circle about 10 inches in diameter.
12. Fit the dough over the apples, tucking in the edges around the inside of the pan.
13. Bake for 30 min, till the pastry is puffed and golden brown.
14. Remove from the oven and let stand for 5 min.
15. Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate.
16. Serve hot.
17. Yield: 8 servings

sugar, water, hard apples, butter, sour cream, lemon juice, salt, pastry

Taken from cookeatshare.com/recipes/caramel-apple-tarte-tatin-99496 (may not work)