The original legend tells that an apple tarte was made upside down by mistake—and so, I call it a confused apple pie. And the tart is still a tart with or without the e. Believe it or not, tarte tatin is easier to make than apple pie and could even have higher appeal because it’s served warm. So put your best pastry move on and make it for your guests for dessert; they’ll love the show!
Tarte Tatin aka Apple Tart
Makes six servings
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2 large green apples, peeled, cut into quarters, remove the core and cut into 1/2-inch slices
1/2 stick of sweet butter
1/4-1/2 cup pure cane granulated sugar depends on the tartness of the apples
1 sheet frozen puff pastry, defrosted
Preheat oven to 400 degrees.
Spread room temperature butter in the bottom of a nine-inch nonstick ovenproof sauté pan. Sprinkle sugar completely over the bottom of the pan. Arrange apple slices on top of the sugar. Cover apples with puff pastry dough, but do not stretch the dough. Press the dough lightly around the inside rim of the pan. Cutaway corners of excess dough, so puff pastry fits into the round sauté pan. With the tip of a knife, poke three to four tiny holes in the dough.
On the stovetop, begin to cook the tart on high heat until the dough begins to bubble. This will take about 3-4 minutes. By cooking on the stovetop, you are browning the sugars and apples. If the dough bubbles up too high, gently pierce the dough with the tip of a knife to allow excess steam to escape. Once the tart has been cooked on the stovetop, place it in the oven for ten to twelve minutes or until the pastry is light brown and fully baked.
Remove the tart from the oven and allow it to set for about thirty seconds. CAREFULLY place a large serving platter inverted over the tart. With a towel holding the hot pan and another hand on top of the inverted platter, turn the platter right side up and unmold the tart from the sauté pan.
Top with powdered sugar. Serve warm with fresh whipped cream or ice cream.
