544. Tarte Tatin

Tarte tatin is a French classic dessert that originated from the peasant class.

Like most peasant food, simplicity is key. Besides the puff pastry, all this dessert contains is apples, sugar, and a knob of butter.
Interestingly, the tarte is cooked upside down, and is then inverted to serve.
The apple wedges bask in the caramelized sugar and take on an almost candied texture, with a hint of sweet bitterness, which adds to the complexity of flavors.
I adapted this recipe from Betty Bossi's Saveurs et rêves de vacance.

Ingredients:

1 cup sugar
2 Tbsp butter
6 apples (about 1kg)
1 batch puff pastry

Method:

Preheat oven to 425F.
Using a 30cm diameter tart pan, distribute the entire cup of sugar over the base and bake in the oven for about 15 minutes until caramelized to a clear light brown.
Do not burn the sugar as it will ruin the dish in making it too bitter.
Meanwhile, peel and core the apples. Cut in half, then each half in three wedges. Set aside.
When the sugar has just caramelized, add the knob of butter and swirl around until melted and dispersed.
Arrange the apple wedges prettily in the pan.
Bake for 12 to 15 minutes.
Roll the puff pastry large enough to cover the entire pan.
Cover the apple wedges and fold in the sides. Prick several times with a fork.
Bake again about 20 minutes until puffed and starting to get golden.
Let sit for about 5 minutes out of the oven, then pllace a large serving dish over the pan and in one swift movement, invert the tarte onto the dish.
This tarte is delicious served warm with some vanilla ice cream and a drizzle of honey.

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