Thursday, March 13, 2008

Easy Caramel Tarte Tatin

Easy Caramel Tarte Tatin

2 tbsp butter
2 cups sugar

12 medium Granny Smith apples, peeled and halved with center seeds removed

1 sheet puff pasty dough
2 tbsp sugar

Put puff pastry on the counter to thaw.

Preheat oven to 375 degrees.

Melt the butter in a large ovenproof skillet and add sugar - let carmelize on med low - stirring occasionally. When carmelized, turn heat to low and add apples - standing them on ends or laying down flat - your choice. The object is to get as many apples in the pan as possible. Cook the apples as they are - do not stir - for 25 minutes.

Unwrap puff pastry and press seams together with your fingers. Sprinkle with sugar and roll out until it is larger than your pan.

Place puff pastry over the top of the pan and carefull tuck the excess pastry down into the hot pan. Do not worry about neatness.

Bake for 25-30 minutes. Let cook for 10 minutes then carefully invert pan onto serving plate.

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