Tarte Tatin Recipe

This open face apple pie made with puff pastry… is delicious!

1.5 kg (3¼ lb) baking apples, (8 to 10 apples)
⅓ cup (75 mL / 75g) butter, softened
1 cup (250 mL) sugar
½ Pkg (250g / ½ lb /1 sheet) frozen puff pastry, thawed

Pre heat oven to 425ºF (220ºC)

Evenly spread butter over bottom of a 8" or 9" (20 to 23 cm) cast-iron fry pan. Sprinkle evenly with sugar.

Peel and cut apples (as shown in video) placing large apple pieces in sugar first, wedging tightly to fill skillet. Place smaller apple pieces into any nooks and crannies. Cook over medium heat, uncovered and basting occasionally, until syrup is thickened and apples are light caramel brown, 30 to 40 minutes. Don't overcook the caramel.

Let pan cool slightly (you could place in your fridge).

On lightly floured surface, roll out then cut puff pastry into circle just larger than your fry pan. Place over apples, tucking in the edges.

Bake for 10 minutes. Reduce oven temp to 375°F (190°C); continue baking until crust is golden, 15 to 20 minutes. Let cool for 3 to 4 minutes.

Place heatproof platter upside down over tarte. Carefully, flip fry pan & platter over (Platter now right side up, fry pan upside down).If any apples are stuck to the bottom of the pan - just arrange them on the tart. Spoon any syrup left in the pan over top. Cool slightly before serving.