Apple Tart Tatin


6 - 8 granny smith apples, peeled, cored & halved
1 lemon, juiced
6 tablespoons unsalted butter
1 cup sugar
1 sheet puff pastry
Whipped cream or vanilla ice cream, for serving


Preheat oven to 400°F.

In a large bowl toss the apples with the lemon juice and set aside.

Melt the butter in a 9” skillet over high heat. Add the sugar & cook until the sugar melts and caramelizes to a light amber color, swirling the skillet if necessary for even browning. (Do not stir or sugar may crystallize) Remove the skillet from the heat & arrange a tight layer of apples, rounded sides down, over the caramel. Cut the remaining apple halves in half so that you now have apple quarters. Arrange these over the apple halves, cut sides down, arranging apples neatly. Cover the skillet & return to the heat. Cook over medium-low heat until the apples are almost tender & have released their juices, 15 to 20 minutes. Remove the cover and increase the heat to medium and cook until the juices have reduced and are very thick and syrupy.

Place the dough atop the hot apples and tuck the edges into the skillet. Cut several slits in the dough to allow steam to escape while baking. Bake until the tart crust is golden, about 20 minutes. Remove tart from the oven and cool for 5 minutes.

Run a knife around the edge of the skillet to loosen tart & place a large plate or platter over the skillet. Using oven mitts, CAREFULLY grasp platter and skillet and invert, letting tart settle onto the platter and giving skillet a quick tap if necessary. Carefully lift off the skillet and place any apples remaining in skillet on top of the tart. Cool slightly and serve warm, with whipped cream or ice cream.