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Apple Tarte Tatin

Apple Tarte Tatin

3

Large

Firm Sweet Apples, such as golden delicious or granny smith, peeled and halved

2

Each

Lemons, halved

1

Cup

Sugar

4

Tbsp

Unsalted Butter

Pinch

Fresh Grated Nutmeg

1/8

tsp

Cinnamon

1

Sheet

Frozen Puff Pastry, thawed

Flour for work surface

1

Heat oven to 400 degrees. Core apples using a melon baller to retain the rounded shape of the apples. Rub apples with sliced lemons to prevent browning. Set aside.

2

Over medium heat in a tarte tatin pan or 10-inch cast-iron skillet, heat sugar and 1/4 cup water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8 inch thick. Brush off any excess flour with a pastry brush.

3

Add butter and spices to the skillet. Once melted, add apples, rounded sides down, fitting as many into the skillet as possible. Remove from heat, and top apples with puff pastry. Fold edges under, and crimp slightly. Make two to three small cuts in puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees. and bake until pastry is golden brown, about 20 to 25 minutes.

4

Remove from oven, and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the tarte tatin. Serve warm or at room temperature.

Servings: 8

Oven Temperature: 400°F

Tips

If you do not have a tarte tatin Pan. A cast iron skillet works great as well, but any heavy duty non stick pan with an oven proof handle will do, as well.

 

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