Apple Tarte Tatin
You will need:
- 1 sheet frozen puff pastry
- 4 tablespoons butter
- 2/3 cup granulated sugar
- 2 pounds (about 5 to 6 medium) sweet-tart cooking apples, cored and peeled
- 1/2 teaspoon fresh lemon zest
- 1/4 teaspoon ground cinnamon
- 1/16 teaspoon ground allspice
- Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.
- Melt the butter in a 10-inch oven-proof skillet.
- Add the sugar and cook it for 4 to 5 minutes, shaking the pan occasionally to evenly caramelize the sugar. The sugar is done when it has turned a medium golden brown hue.
- Remove the skillet from the heat and set it aside.
- Preheat the oven to 400 degrees.
- Cut the apples lengthwise into 1/3-inch slices.
- Toss the apple slices gently, but thoroughly, with the lemon zest, cinnamon, and allspice.
- Arrange the apples in a single layer in the hot caramel in the skillet.
- Return the skillet to the stove top and cook the apples over medium heat for 15 minutes, until the apples start to turn tender.
- Remove the skillet from the heat and drape the pastry over the spiced apples, fitting the overhang down between the fruit and the sides of the skillet.
- Bake in the preheated oven 25 to 30 minutes, until the pastry turns golden brown. Cool the tarte Tatin in the skillet for 30 minutes before inverting it onto a serving platter.
This is an easy dish that anyone can try. If you are cooking with young children, I advise keeping a watch on them when it comes to hot butter and the stove top. Other than that, enjoy and I bid you adieu! I'll see you all tomorrow for another sweet treat!