October 4, 2011
Apple Tarte Tatin is one of my favorite autumn desserts. Slices of tart apple are cooked in caramel and then topped with buttery and flaky puff pastry. Who wouldn't love that? You can serve it with creme fraiche or vanilla ice cream.
5 pounds firm apples (granny smith's work very well)
1/2 cup salted butter
1 1/2 cups sugar
one sheet store bought frozen puff pastry, thawed
1/4 cup calvados
8 ounces creme fraiche
Preheat oven to 375 degrees. Place a rack in the center of the oven.
In a 9 - 10 inch oven safe pan with straight sides, melt the butter.
Cut a small circle out of the center of the dough (about the size of a dime) and rest it on top of the apples. Any excess dough can be tucked in between the apples and the side of the pan.
Remove pan from oven and place it on a burner over high heat for about 5 minutes to cook off some of the excess moisture (it will still look a little saucy).
Place a platter that is slightly larger than the pan and the tart over the lip of the pan. Invert the pan over the platter to release the tarte.
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