Tarte Tatin
- One 14-ounce package all-butter puff pastry
- 1 stick unsalted butter
- 3/4 cup sugar
- 12 Golden Delicious applespeeled, halved lengthwise and cored
- Creme fraiche, for serving
- On a lightly floured work surface, roll out the puff pastry 1/8 inch thick.
- Cut out a 12-inch round, transfer to a baking sheet and refrigerate; reserve the pastry scraps for another use.
- In a 10-inch cast-iron skillet, melt the butter.
- Add the sugar and cook over moderately low heat, stirring occasionally, until the sugar is dissolved and the mixture comes to a simmer, about 2 minutes.
- Remove from the heat.
- Arrange the apple halves standing upright in the skillet in 2 snug concentric circles.
- Return to the heat and cook undisturbed until an amber caramel forms, about 30 minutes.
- Preheat the oven to 375.
- Top the apples with the puff pastry and bake for about 40 minutes, until the pastry is golden and the apples are tender.
- Let cool for 15 minutes.
- Place a large plate on top of the skillet and carefully invert the tart.
- Serve warm with creme fraiche.
pastry, butter, sugar, golden delicious, creme fraiche
Taken from www.foodandwine.com/recipes/tarte-tatin (may not work)