Tarte Tatin
Ingredients
Units
Scale
- 1 sheet puff pastry / pâte brisée
- 1.50 kg apples (granny smith, honeycrisp)
- 100 g sugar (1/2 c)
- 3 tbsp butter
Instructions
- Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
- Peel and quarter the apples.
- Preheat oven to 375°F (190°C).
- In a large saucepan over medium heat, add butter and sugar and cook until light amber in color, stirring to help melt any lumps. Stir constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
- Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
- Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan. (If pastry is already a circle and is larger than the pan, place over top, pinch excess around the edges like you would a pie, and tuck into the pan)
- Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
Notes
Serve with ice cream.