Apple Tart Tatin

Apple Tart Tatin

What you need:

1 Sheet Puff Pastry, Thawed But Well Chilled

3/4 Cup Sugar

2 Tbs Lemon Juice

¼ Tsp Cinnamon

¼ Cup Apple Juice

1 Tsp Pure Vanilla Extract

1 Stick of Butter, Sliced

6 Baking Apples, Peeled, Cored, Sliced (Granny Smith, Macintosh, Golden Delicious, etc.)

Silicone Tipped Spatula

10 Inch Cast Iron or Other Oven Safe Skillet

Round Serving Platter  (At least 12")

To make:

Pre-heat oven to 425 degrees.

In the ovenproof skillet add the apples, sugar, vanilla, apple juice, cinnamon, and lemon juice.

Bring mixture to a boil while stirring with the silicone (or other high heat proof) spatula.

After 5-10 minutes the mixture will start to become a nice, golden caramel.

Once caramel brown color is achieved, remove the skillet from the heat.

Add the pieces of butter one at a time while stirring. 

Once all butter has been thoroughly stirred in, return to heat and cook on medium-low another 20 minutes then remove from heat.

Use spatula to smooth apple mixture into a level surface. 

Place chilled puff pastry sheet atop the apple mixture while still in the oven safe skillet.

Put the skillet with the apple mixture & puff pastry directly into the oven and bake for 20-30 minutes, or until pastry is golden and crispy. 

Allow tart to cool 10-20 minutes.

Once cooled, place serving platter directly over the skillet and flip the skillet/platter over gently and hold in place until the tart falls out of the skillet and onto the platter. 

Enjoy!

***Note: When the butter is added to the apple mixture it will bubble up, keep stirring to prevent spillover. Also, the apple/sugar mixture gets VERY hot so handle with care!