Apples for Every Occasion
Apple Tart Tartin
Let the crisp taste of fall become a warming pastry worthy of France. We're making a sweet version of this tart which is great for closing out a wonderful dinner.
APPLE TART TARTIN
6 to 8 large Fuji or Golden Delicious apples
1 c raw sugar
5 tbsp. unsalted butter
½ c water
1/8 tsp salt
1 sheet frozen puff pastry or pie dough, thawed
Preheat oven to 375 degrees Fahrenheit. Peel, half and core the apples, then put in the fridge lightly covered up to 24 hours. In an ovenproof frying pan (preferably cast iron) add sugar and water. Cook over medium heat until the mixture begins to bubble and turn a light brown color. Remove the heat and stir in the butter, and a pinch of salt until well combined. Next carefully arrange apples in the pan, round-side down. CAUTION CARMEL WILL BE VERY HOT. Return caramel toe heat and cook for 5 minutes.
Roll out the pastry and cut out a circle slightly larger than your pan. Place pastry on top of the pan and tuck in the edges around the fruit. Bake for 30 minutes until puff pastry is golden, then remove from the oven. Allow to cool for 5 minutes. Using oven gloves place slightly larger plate on pan invert and pie. Serve warm or cooled.