Apple Tart Tatin
A slice of this upside-down tart needs nothing more than a dollop of crème fraîche to accompany it. The apples provide the only fiber.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 4 Tbsp. butter
- 1⁄2 cup brown sugar
- 6 apples, peeled, cored, and quartered
- 1 sheet frozen puff pastry, thawed in the refrigerator
- Preheat oven to 375°F.
- Sauté the butter and brown sugar in a cast-iron skillet until the foam subsides and it caramelizes. Remove from heat.
- Place the apple quarters on the bottom of the pan, lining them up around the edge and ending in the center.
- Cut the corners off the puff pastry to make a rough round and place it on the apples. Cut a small slit in the center to let steam escape.
- Bake the skillet in the oven for 45 minutes. Remove, invert onto a plate, and carefully lift, leaving the tart on the plate. Cut into wedges and serve hot.