Tarte Tatin with Creme Fraiche
- 4 pounds Golden Delicious applespeeled, cored and quartered
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- Pinch of freshly grated nutmeg
- Pinch of allspice
- Pinch of ground cloves
- 1 stick unsalted butter
- 3/4 cup sugar
- 14 ounces chilled all-butter puff pastry
- Creme fraiche or whipped cream, for serving
- In a large bowl, toss the apple quarters with the cinnamon, ginger, salt, nutmeg, allspice and cloves.
- In a 12-inch nonstick skillet, melt the butter over moderate heat.
- Add the sugar and cook, swirling the mixture, until a deep caramel forms, about 7 minutes.
- Remove from the heat.
- Preheat the oven to 400.
- Arrange the apple quarters side by side in a ring around the skillet with the points facing in.
- Fill the center with as many apple quarters as possible.
- Lay any remaining apples on top (the apples can be packed down as they shrink).
- Cover and cook over moderate heat until the apples are tender, 15 to 18 minutes.
- Meanwhile, on a lightly floured work surface, roll out the puff pastry about 1/8 inch thick.
- Cut out a 14-inch round and transfer it to a baking sheet.
- Refrigerate until chilled, about 10 minutes.
- Drape the pastry round over the apples and tuck in any overhang with a rubber spatula.
- Make two 2-inch slits in the center of the pastry.
- Bake for about 30 minutes, until the pastry is golden brown and cooked through.
- Remove from the oven and let stand for 10 minutes.
- Cover the tart with a large plate and very carefully invert the tart onto the plate.
- Serve the tart in wedges with a dollop of creme fraiche or whipped cream.
golden delicious, cinnamon, ground ginger, kosher salt, nutmeg, allspice, ground cloves, butter, sugar, butter
Taken from www.foodandwine.com/recipes/tarte-tatin-creme-fraiche (may not work)