Apple Tarte Tatin

225 g 1/2

pkg Puff Pastry Dough

~1.5 kg / 6 - 9

Golden Delicious Apples,peeled & halved -quartered-

60 g

butter (-120g-)

120 g

sugar(-200g-) (-150-)

Preheat oven to 375F/190C.

Melt butter in 10" oven safe skillet, remove from heat add sugar.

Arrange apples in pan, cook on medium to medium hight heat until lightly caramelized. (5 on power boil element) 10-20m.

Flip apples if necessary and cook for 5-10 minutes longer.

Meanwhile roll out puff pastry and cut out circle to fit pan.

Save scraps to bake as cookies, with sugar.

Dock pastry place in pan.

Bake for 25-35 minutes until golden.

Cool, then flip. Tastes great at room temp.

Note	2016-02-25 Reducing sugar to 120.

Note

2025-04-30

{4 g} 2

Individual Tarte Tatin’s

Peel, split in half and core 1 apple.

Microwave for approximately 40 seconds.

Use 30g sugar and make dry caramel to desired darkness.
Add 15g butter to stop caramel, whisk until all melted and thickened.
Add 1+ TBL rum, cinnamon and other spaces to taste.
Toss in microwaved apple halves and cook presentation side down low/med-low until apple absorbs some caramel color5-10 minutes.
Divide caramel into two ramekins and place apple half in each, round side down, core side up.
Cover with pastry and bake.
Let cool 5-10 minute to touch, knife rim, invert onto plate.