French Caramel Apple Tarte Tatin

I recall eating a tarte tatin at a very nice French restauraunt while on a field trip with my French language class. I'm not usually one for apple pies and such, but this was somehow different. Simple, yet classy. Here's what you'll need to make 6-8 servings:

Photo byKylie

Ingredients:

• 1/4 cup unsalted butter, chilled
• 1 sheet of puff pastry
• 4 Golden Delicious apples
• Juice of 1 lemon
• 3 Tbl water
• 1/2 cup granulated sugar
• Flaky salt or sea salt, optional
• Vanilla bean ice cream and/or whipped cream, for serving

Directions:

Fill a large bowl with water and add the juice of your lemon. Then, preheat your oven to 375 degrees.

Slice the apples in half, remove the cores, and then cut them into quarters. Place the apple quarters into a bowl of water, ensuring they are completely submerged. While some people choose to peel the apples, I left the skins on to help them maintain their shape during cooking, especially if using sweet apples rather than tart ones.

In a pan, combine the sugar, water, and butter. Cook over medium heat, stirring as the mixture begins to bubble. Let it simmer until it reaches a deep golden brown color.

Remove the pan from heat. Drain the apple quarters and pat them dry with paper towels before adding them to the pan.

Return the pan to the heat and let it continue to simmer. The apples will release some of their moisture, but if kept at medium heat, the caramel will thicken. Ensure all the apple pieces are well coated in the caramel.

Transfer the apples to your baking dish, arranging them neatly and filling in any gaps. You may need to cut some of the larger apple pieces to ensure everything fits snugly.

Allow the apples to cool while you take the pastry out of the refrigerator. It's important to work with chilled pastry, as it will be easier to handle.

Cut the pastry into a 9-inch round and place it over the cooked apples, tucking in any overhanging edges.

Place the dish in the oven and bake for 25-30 minutes, or until the pastry turns a beautiful golden brown. Let it rest for 5-10 minutes, then run a knife around the edge to loosen it.

Now comes the tricky part: have a large serving plate ready because you’ll need to carefully flip the dish over so that the pastry ends up on the plate. Be cautious, as the caramel will still be very hot, and you want to avoid burns.

If any apple pieces become dislodged or move out of place, use a pair of tongs to reposition them neatly without burning your fingers. Sprinkle top with flaky salt or sea salt if desired, then serve warm with ice cream, whipped cream, or crème fraîche, and enjoy!!