Petite Thuet Tarte Tatin

Some people love apple pie. I love it upside down.

  • By Marc Thuet
  • October 1, 2010
  • Yield: 8

Ingredients

1 cup unsalted butter
2 cups sugar
10 baking apples – peeled halved and cored
12-inch round puff pastry

Preparation

Preheat the oven to 350°F. Melt the butter and sugar in a 12-inch cast-iron pan. Simmer until the sugar caramelizes, turning dark golden brown (about 10 to 15 minutes).

Place 12 apple halves in the caramel upright in concentric circles, packing them as tightly as possible. Place 8 halves on top of the tightly packed apples (you’ll need them when the apples shrink during cooking).

Bake for 20 minutes. Remove from the oven and fill the holes with the 8 apple halves from the top. Poke the puff pastry with a fork and place on top of the apples, tucking into the edges. Cook for 20 minutes longer, or until the pastry is golden and crisp. Let cool.

To unmould, place a serving dish on top of the tarte and carefully flip over. Serve cold or hot. Serves 8.

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