Apple Tarte Tatin
1 stick of butter
1 cup of sugar
1 sheet puff pastry or pie crust
Preheat oven to 375 degrees. Peel, core, and quarter apples. (I used Granny Smith and Fuji.)
In a cast-iron skillet, melt butter over medium heat.
Whisk in sugar. Once combined smooth over bottom of pan.
Place the apples in pan. Make sure to put them in tightly. If you can’t fit all of the apples in the pan, don’t worry. The apples will start to cook down after a few minutes and you can fit the remaining apples in the pan.
Allow apples to cook over medium-high heat for approximately 15-20 minutes or until you start to see the sugar and butter caramelize. Do not turn down the heat.
Meanwhile, roll out the puff pastry on a lightly floured surface. Cut the puff pastry into a circle to fit over the pan. You can use a dinner plate and cut it 1/2 inch larger. Place the puff pastry on top of the apples. Tuck extra down into the pan.
Bake in 375 degree oven for 25-30 minutes, or until the puff pastry is puffed and golden.
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