| Information |
|---|
Tarte Tatin |
|
Procedure: Using a lightly floured rolling pin, roll the puff pastry on a lightly floured work surface into a 10-inch round. Transfer to a cookie sheet and freeze until firm. Preheat the oven to 400F. Mash together the butter and sugar into an ovenproof nonstick 10-inch skillet with your fingers. Pat into an even layer covering the bottom of the pan. Arrange the apple halves upright in concentric circles around the pan; they should fit very snugly. If necessary, cut some halves into quarters to fill in any gaps. Set the pan over high heat and cook, turning the pan occasionally for even browning, until the caramel bubbles rapidly and becomes medium-dark amber around the edges and on the bottom. Carefully transfer to the oven and bake until the apples become very soft, about 20 minutes. Top with the puff pastry and bake until puffed and brown, about 15 minutes. Let cool to room temperature, about 1 hour. When ready to serve, warm over medium heat to loosen the tarte from the pan, about 1 minute. Center a serving plate over the pan and carefully invert the plate and skillet. Remove the skillet, cut the tarte into wedges, and serve with crème fraiche. Ingredients:
|