Apple Tarte Tatin

This dessert is fantastic!!  I love to make it, love to say it, and love to eat it.  I feel so French every time I make this beautiful dessert.  My husband is always so impressed.  I hate to tell  him how easy it is to make.  (It's really easy other than flipping the super-hot cast iron pan.--Let your husband do that, because you worked so hard (wink wink) on everything else.)

Apple Tarte Tatin

1 stick of butter
1 cup of sugar
7 apples
1 sheet puff pastry or pie crust

Preheat oven to 375 degrees.  Peel, core, and quarter apples.  (I used Granny Smith and Fuji.)

In a cast-iron skillet, melt butter over medium heat.

Whisk in sugar.  Once combined smooth over bottom of pan.

Place the apples in pan.  Make sure to put them in tightly.  If you can't fit all of the apples in the pan, don't worry.  The apples will start to cook down after a few minutes and you can fit the remaining apples in the pan.

Allow apples to cook over medium-high heat for approximately 15-20 minutes or until you start to see the sugar and butter caramelize.  Do not turn down the heat.

Meanwhile, roll out the puff pastry on a lightly floured surface.  Cut the puff pastry into a circle to fit over the pan.  You can use a dinner plate and cut it 1/2 inch larger.    Place the puff pastry on top of the apples.  Tuck extra down into the pan.

Bake in 375 degree oven for 25-30 minutes, or until the puff pastry is puffed and golden.

Allow to cool for 30 minutes.  Run a knife along the edges of the cast iron to make sure none of the pastry edges are sticking to the pan.  Place a large plate over the pan and invert.  This is best served warm.


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