Tarte Tatin

   

Delicious Apple Tarte Tatin is the stuff that fantasies are composed of! It contains perfectly cooked buttery puff pastry and rich caramelized apples.

 

Ingredients

5 apples

45 g unsalted butter

230 g sugar

1 pinch kosher salt

1 pinch ground cinnamon

30 g apple brandy optional

1 sheet cold puff pastry classic puff pastry

 

All of the apples should be peeled and colored. Cut the cucumber in half from top to bottom, not along the diameter. Cut in half again. I find that cutting the apples into quarters allows me to fit more apples into the pan.

In between eight and ten-inch skillet, melt the butter. In the pan, make the same recipe but add at least one additional apple.

Arrange the apples in the pan with the outer round section facing down. Make careful to pack them so that they cover the whole bottom. They will shrink as they cook, and you don't want to end up with naked patches!

Sprinkle sugar over the top of the apples in the pan, along with kosher salt and cinnamon, if using. Leave the sugar to caramelize over medium heat, stirring and turning the pan as required to ensure the caramel is even all the way around. Bring the caramel to a medium amber color. Flambée! Pour the alcohol over the caramelized apples. Set aflame with a gas burner, kitchen torch, or lighter. Permit the alcohol to entirely burn off no flame implies no more alcohol.

Allow to cool to room temperature after removing from the heat.

Heat the oven to 375 degrees Fahrenheit. The puff pastry sheet should be somewhat bigger than your pan. Roll in the sides of the apples if they are somewhat too big.

Cook for twenty to thirty minutes, till the puff pastry is puffed and golden brown in the heated oven.

Allow it to cool in the pan for about ten minutes before carefully turning it onto a big plate or serving platter.