TARTE TATIN
Caramelized Apples upside down tart
Equipment
- Cast Iron Pan preferably, or a regular frying pan and a glass tart plate
Ingredients
- 3 lb Apples (firm apples like Granny Smith)
- 1/2 cup Sugar
- 3 tbsp Unsalted Butter
- 1 sheet Puff pastry
Instructions
- Peel and quarter the apples and remove the core.Preheat oven to 375F (190 C)
- Heat cast iron pan, add the butter and sugar over medium heat, stir until sugar melts and becomes light gold color, around 5 to 7 minutes. Add the apples in a single layer. The apples slices should fill the pan tightly as they will shrink slightly in the oven. Cook the apple slices until one side becomes caramelized (light brown), then turn to the other side and cook until caramelized, around 15 to 20 minutes for both sides. Make sure that the caramel doesn't burn as it will turn bitter. Arrange the apple slices nicely and tightly all over the cast iron pan, the rounded side facing down. (if you are using a regular frying pan instead of a cast iron pan, at this point, remove the apple slices from the pan and arrange them in a greased glass pie dish, with the rounded side facing down. Pour any caramel sauce from the pan on top of the apples).
- Cut a circle of puff pastry to fit the size of the cast iron pan or the glass pie dish. Using a fork, poke holes all over the pastry. Lay the pastry circle on top of the apples. Tuck the pastry sides in to form the pie edge.
- Bake in the pre-heated oven for 45 minutes.
- When the puff pastry is golden brown, remove the pie from the oven. Cool for 30 to 40 minutes and invert onto a serving plate
- The Tarte Tatin can be enjoyed warm, at room temperature or cold on its own, or with a scoop of vanilla ice cream.