Apple Tarte Tatin
- 1 (12-inch) round piece of puff pastry, about 1/8-inch thick
- 3/4 pound McIntosh apples, peeled, cored, and quartered
- 3 tablespoons softened butter
- 2/3 cup sugar
- 1/2 cup fresh whipped cream
Preheat oven to 425 degrees. Coat the bottom of a 10-inch cast iron skillet with 1 tablespoon of butter. Sprinkle 1/3 cup of the sugar on the buttered surface of the pan. Arrange apples in circles to cover the entire surface of the skillet. Sprinkle the remaining sugar on top of the apples and dot with the remaining butter. Cover the apples with the puff pastry, tucking it under the edge of the dish. Place in the oven and bake for 30 to 35 minutes. Remove from oven and let cool slightly. Place a serving dish on top of the skillet and turn it upside down and the tart should gently fall out of the skillet. Serve warm with fresh whipped cream.
Recipe courtesy of Emeril Lagasse