Apple Tarte Tatin

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter.

3. 3

   Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn't burn and cooks evenly.

4. 4

   Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan.

5. 5

   Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully (but with gusto!) flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart.

6. 6

   Serve the warm tart with gelato or whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.