Caramelized Apple Tart With Brie Puff Pastry (Tarte Tatin)

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   ["In food processor fitted with the metal blade, combine the flour and butter with short pulses until mixture is the consistency of coarse meal.", "Cut the Brie into several small pieces and add to the flour mixture.

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   Pulse until just before mixture forms a ball. Form mixture into a disc and refrigerate for at least 1/2 hour.", "Quarter, core and peel apples. Cut them lengthwise into 1/8-inch slices (thin). Mix cinnamon and sugar and toss with the apples.", "Butter a 10-inch ovenproof deep fry pie pan heavily with the 2 tablespoons soft butter. Make sure you coat the bottom especially well. Sprinkle half of the 1/2 cup of sugar over the butter. Arrange 1/3 of the apples over the sugar. Sprinkle 1/3 of the melted butter over the apples. Repeat with 1/2 the remaining apples and butter, then a final layer of apples and butter. Put remaining sugar on top. Cook on top of the stove (over medium-low heat) for about 20 minutes, until apples have softened and begun to caramelize.", "Heat oven to 350 degrees F. Roll out pastry to 1/8-inch thick. Cut it into a circle the size of the top of the pie pan. Place over the apples, letting the edges fall against the inside edge of the dish. Cut 4 or 5 holes about 1/8-inch long in pastry as vents.", "Bake in lower third of preheated oven for 45 to 60 minutes. If pastry is browning too fast, cover lightly with aluminum foil. Tart is done when you can see thick brown syrup exuding from apples between the crust and edge of pan."]

* Per serving · 4 servings · Values may vary.

No additional tips available.