French Recipe: Apple Tarte Tatin

Instructions

1. Preheat over to 400 degrees F.
2. Peel and core the apples and cut each into six sections.
3. Heat the sugar in a heavy, oven-proof 10 to 12″ saucepan and cook very gently until the caramel is golden.
4. Remove the pan from the heat and add 4 Tbsp butter, stirring well until it is completely incorporated (note that the caramel will bubble up so be careful).
5. Arrange the apples close together in a circular pattern in the skillet. Cook over medium low for 10-15 minutes, being careful not to burn the caramel.
6. Sprinkle the apples with sugar and dot with the remaining butter, then drape a circle of chilled puff pastry over the top, tucking the edges in to completely encase the apples.
7. Bake for 35-40 minutes or until the pastry is golden brown.
8. Remove from the oven and let rest for a few minutes. Use a sharp knife to loosen around the edges, then invert the tart carefully onto a plate.
   Serve with vanilla ice cream or Chantilly cream. NB: Instead of using a single skillet, you can also make the caramel separately, and before step 6 transfer to a tart tatin or other baking dish, arranging the apples as indicated.