Tarte Tatin


I just found out that my great, great, great Grandfather was born in Rheims, France in 
1826. Now I was really ready to learn how to make this dish. I found that you don't need 
a cast-iron skillet. I used an 11-inch sauté pan from ScanPan®, which is oven proof. 
I find that Braeburn apples are delicious in this recipe and I think you will agree.  

Pastry

1 (17.3 ounce) package Pepperidge Farm® frozen puff pastry

Apple Filling

1/2 cup butter
1 cup granulated sugar
4 to 4 1/2 pounds Braeburn apples (about 8-9)

Toppings

Whipping cream, crème fraîche or ice cream

1.  Take the frozen pastry out of the freezer and set the two
     folded sheets on a breadboard to thaw. Don't unfold them or
     the seams will break.

2.  Set an 11-inch oven-proof sauté pan over medium heat. Place
     the butter and sugar in the pan and stir occasionally while you
    
prepare the apples. Set the timer for 15 minutes.

3.  Peel the apples while the sugar and butter melt into a delicious
     caramel color sauce. It will take about 15 minutes on medium,
     so keep the heat at that level to give you time to finish the
     apples. Stir the sugar now and then, it will be a thicker
     consistency almost like peanut butter and take on a light
     caramel color. Preheat oven to 425.

4.  Slice the apples and remove any core. At this point, you can
     either get really fancy or make a more rustic tart. I prefer to
     just make a rustic tart and slice up the apples any old way.
     You can slice them all perfectly, but why? This dish will be
     eaten so fast, no one will even care if it looks perfect...ah, the
     beauty of good food. Place all the apple slices in a bowl.
     When the sugar reaches the caramel color, layer the apples
     into the pan. You will notice the color of the sugar darkening
     almost immediately. This does not mean it is burning. the
     color will continue to darken into a rich delicious sauce.

5.  Set the time for 25 minutes and cook the apples without
     stirring them for the full 25 minutes. You can occasionally tip
     the pan and use a large spoon to baste the other apple slices in
     the caramel syrup.

6.  When the syrup is thick, unroll the pastry and lay it out on the
     bread board. Keep one sheet in one piece and cut the other into
     three strips. Make a big square with all the pieces and then cut
     out a 12-inch circle. Prick with a fork and make four slits in
     the pastry to allow air to escape. Lay the pastry over the apples
     in the pan and then use a fork and spoon to press the edges
     down around the apples. This makes the edges so good!

7.  Bake in the preheated oven for 20 minutes. Invert onto a plate.

8.  Serve with one of your favorite toppings.
     
    
Makes 6 servings.

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