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Tarte Tatin
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1 thin (1/8 inch) sheet puff pastry, cut into a circle, 12 inches in diameter
(See our "Flaky Puff Pastry" recipe)
1 cup brown sugar
1 cup white sugar
6 tablespoons butter
2-3 tablespoons apple cider, port wine, Cointreau, or water --if using water, add 1/2 teaspoon vanilla
6-8 medium-sized Gala or Golden Delicious apples, peeled, cored and cut into quarters
Optional: Crème frache, vanilla ice cream or whipped cream
Preheat oven to 400°.
Combine sugars, butter and liquid in a 10-inch, cast iron frying pan over medium heat; cook
just until butter is melted. Arrange apples, peeled side down, tightly in the bottom of the pan to form
an attractive pattern.
Cover apples with the puff pastry. Crimp the overhanging edge of the pastry and make a couple slits
in the center of the crust. Bake Tarte in a 400° oven for 40 to 45 minutes. The crust should be nicely browned,
the caramel bubbling and the apples soft.
Remove pan from the oven and let rest for five minutes. Place a serving plate over the frying pan and
invert the Tarte.
Serve warm with crème fraiche, whipped cream or ice cream.
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