Tarte Tatin

A tarte tatin is a French dessert that is essentially an upside down apple pie, but way easier to make! It is my go to for a “fancy” dessert that I cannot mess up.

It can be made with all kinds of fruit, as long as they aren’t too watery. The best ones are apples, pears, peaches, figs, and stone fruits.

Ingredients:

• 2 honeycrisp apples, peeled, cored and cut into fourths
• 1 lemon, juiced
• 6 tbsp whole butter, room temp
• 1/4 cup sugar
• 1 sheet frozen puff pastry, try to find all butter puff pastry if you can!

Preparation:

STEP 1.

Preheat the oven to 375*F. Peel apples, cut in quarter, and core with a scooper, squeeze fresh lemon over so they won’t brown, set aside.

STEP 2.

Dust surface with flour and roll out puff pastry to 1 centimeter thickness. Cut a round circle out of the puff pastry and set aside.

STEP 3.

Thickly coat the bottom of a skillet with butter. Sprinkle sugar evenly on top. Arrange your apples into a circular pattern on top of your butter / sugar. Place stovetop over medium heat and heat until golden brown juice begins to bubble, 3 minutes. Keep cooking until the juices are turning a darker caramel, no longer than 10 minutes. Once you have a caramel color, turn off the heat and lay the puff pastry on top. Tuck the corners of the pastry underneath the apples with a spoon and stab a few times all over with a knife so steam will release.

STEP 4.

Bake in the oven for 18-20 minutes, or until the puff pastry has risen and is golden brown.

STEP 5.

Remove from the oven and cool. Take a large flat plate or serving platter and turn tarte over onto the plate and serve.