Caramel Apple Tarte Tatin

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup sugar
• 1/3 cup water
• 5 medium firm apples, such as granny smith,mutsu and crispin (about 1 3/4 pounds)
• 2 tablespoons butter
• 1/2 cup sour cream
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1 sheet prepared puff pastry, defrosted (about 1/2 pound)

Recipe

• 1 preheat the oven to 400 degrees.
• 2 dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes.
• 3 turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes.
• 4 remove from the heat immediately and cool while you prepare the apples.
• 5 peel, core, and quarter the apples.
• 6 melt the butter in na 8-9 inch skillet or cast iron pan.
• 7 arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices.
• 8 cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften.
• 9 while the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot).
• 10 when the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.
• 11 trim the corners from the pastry to make a rough circle about 10 inches in diameter.
• 12 fit the dough over the apples, tucking in the edges around the inside of the pan.
• 13 bake for 30 minutes, until the pastry is puffed and golden.
• 14 remove from the oven and let stand for 5 minutes.
• 15 cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate.
• 16 serve warm.