Apple Tarte Tatin

1. 1

   In a 9-inch cast-iron skillet, melt butter over medium heat. Sprinkle 1/2 cup sugar evenly into the pan.

2. 2

   Arrange the apples in the pan. Increase the heat slightly, so the sugar simmers, and cook until the liquid in the pan is caramelized, 25 to 30 minutes. Transfer to a 425 F oven and bake until the apples are tender, about 15 minutes.

3. 3

   Unfold 1 sheet of puff pastry on a lightly floured surface. Place a plate on top and trim around the edges to make a pastry round; refrigerate until the apples are done.

4. 4

   Position the pastry over the apples and bake until deep golden and crisp, 15 to 20 minutes; let cool for 20 minutes before inverting onto a rimmed platter.

5. 5

   Whip the heavy cream with the 1 tsp sugar until soft peaks form; serve with the tart.

No nutritional information available.

No additional tips available.