Apple Tarte Tatin
From Williams-Sonoma’s ‘The World Kitchen’ cookbook my sister-in-law gave me for my birthday. (PS: Williams-Sonoma has a trove of recipes on their website…I have tried a few and all have been out of this world)
1 sheet puff pastry (usually freezer section of the grocery store), thawed if frozen
½1/2 cup unsalted butter at room temp
½1/2 cup sugar
10-11 tart-sweet apples, such as Gala and Pink Lady, halved and cored
On a lightly floured work surface, roll out the puff pastry sheet to 1/4¼ inch thickness. Invert a cast-iron skillet or other flameproof baking pan on top of the rolled pastry. Using a knife, cut around the outside of the pan to create a section of pastry the same size as the pan. Lay cut pastry piece on a foil lined baking sheet, cover with another piece of foil and place in fridge until ready to use.
Pre heat oven to 375 degrees. Heavily (and they aren’t joking, it will be verrrry heavy) coat the bottom and sides of the pan with butter and sprinkle with sugar.
Arrange the apple halves in a concentric circle around the pan, packing them as closely as possible. Place the pan over medium-high heat and cook until the juices color and bubble and the apples begin to soften. About 25 min.
Transfer the pan to the oven and bake uncovered until the apples darken in color and are soft when pricked with a fork. About 25 min. Remove from the oven and cover with the chilled pastry round. Return to the oven and bake until golden. About 25 min longer.
Remove from the oven. Run a knife around the edge of the pan. Place a large plate or platter over the pan and using pot holders, carefully invert the pan to unmold the tart. Replace any apples that have stuck to the pan (with all that butter, this probably won’t happen!) Serve warm or at room temp.
We didn’t have any on hand, but this would go perfectly with whipped cream or vanilla ice cream…next time I will try a different fruit; peaches, pears, or cherries…oh my!