Apple Tarte Tatin
1 sheet puff pastry, store bought
1/2 cup all-purpose flour
5 Granny Smith apples
1 cup white sugar
1/4 cup Calvados (apple brandy)
1 cup unsalted butter
1 pint vanilla ice cream
1. Preheat oven to 350ºF.
2. Lay out puff pastry sheet on a clean worktop surface. Lightly dust with flour. Using a 10-inch ring mold (or round plate), cut out a 10-inch circle. Discard the rest of the puff pastry trimmings.
3. Peel and core the apples, and slice each apple into eight wedges.
4. In a 10-inch cast iron pan, heat the sugar until light amber in color. Bring down the heat to low and deglaze the caramelized sugar with Calvados. Add the apple wedges. With a wooden spoon, coat the apples with caramel and allow the apples to soften. Finish the softened apples with butter.
5. Place the puff pastry circle on top of the softened apples to cover. Bake in the preheated oven for 10 minutes or until puff pastry has risen and doubled in volume.
6. Once baked, allow the tarte to cool at room temperature. Then place a flat cake tray or stand over the cast iron pan and carefully flip the pan to unmold the tarte.
7. Serve the tarte tatin warm with a scoop of vanilla ice cream.
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Originally published in FOOD Magazine's March 2013 issue. Recipe courtesy of Bizu Patisserie, photograph by Danish Connection. Follow FOOD Magazine on Instagram and like their official Facebook page.