Apple Tart Tatin
- 5 tablespoons unsalted butter
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 5-6 large Granny Smith apples
- 2 teaspoons vanilla extract
- 1 puff pastry sheet (1/2 package)
- Melt butter in a large sauté pan, about 10-12 inches inner space, which can be transferred to an oven (no plastic handles). Add sugar and turn off heat.
- Peel apples, cut in quarters, and remove core and stem. Place flat side down on top of butter/sugar mixture in the saucepan and arrange to make apples “spoon” very tightly together.
- Turn on heat to low-medium and cook for about 20-30 minutes until apples become fork tender and a light caramel is created. Monitor heat to ensure that caramel does not get too dark. However, near end of cooking time caramel should be honey-colored.
- After cooking for about 15-20 minutes turn on oven to 400°F.
- Remove pan from heat and pour vanilla onto apples. Set aside.
- Roll one piece of puff pastry on a lightly floured surface until large enough to cover apples.
- Cut dough into a circle and place on apples. Prick a few holes with point of paring knife for steam to escape.
- Place in oven and bake until puff pastry is deep golden. Do not underbake as puff pastry is most delicious when thoroughly baked, about 25 minutes.
- Remove from oven.
- To protect your hands from possible spills, wear latex gloves, and use potholders. Place a large serving platter on sauté pan and flip it upside down.
- Remove sauté pan.
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