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TARTE TATIN

 

Ingredients:

1/2 Dufour frozen Puff Pastry

4 apples: 2 Granny Smith; 1 golden delicious; 1 Rome or McIntosh

1/2 cup sugar

1/8 teaspoon ground cinnamon

4 tablespoons unsalted butter

 

Directions:

Equipment: Assemble an 8" non-stick, oven-proof skillet, preferably Tefal.  Remove the bottom of an 11" springform pan.

 

Puff Pastry: Defrost the pastry in the refrigerator overnight.   Unpack and divide dough in half.  Wrap and return one-half to the freezer.  Lightly flour the chilled piece of pastry and lay it on the springform round.  Cut and patch pieces to cover the round completely.  Keep overlapping edges of dough.Lightly roll the puff pastry layer to seal the pieces together.  Cover this layer with plastic wrap and refrigerate.

 

Apples: Preheat the oven to 375 degrees.  Peel the apples, quarter and core them, then slice thickly.  Combine them in a bowl.  Toss them with the sugar and cinnamon.  Melt the butter in the non-stick ovenproof skillet.  Pour the butter over the apple mixture and toss in well.  In the skillet used to melt the butter, lay apple slices neatly in concentric circles.  Spoon the remaining apples over them to fill the pan without mounding them.

 

Assembling and baking: Gently slide the dough onto the apples without stretching it.  Bake the tart for 40 minutes.  The pastry will be puffed and brown.  Bubbly juices will be visible around the edges of the skillet.  Remove it carefully and place it on a burner.  Caramelize the apple juices over medium low heat for 15 - 25 minutes, until the juices are reduced and the apples slide easily.

 

Place a serving dish on top of the skillet and firmly reverse the skillet and its contents onto it.  Allow the tart to cool for 1/2 hour or make ahead and rewarm before serving.

 

Yield: 8 servings