Yes, I have been watching The Great British Baking Show…
Apparently a tarte tatin is an inverted tart, like a pineapple upside down cake. This is extremely easy and a great dessert to bring to a party because it looks pretty and is a crowd pleaser. Who doesn’t like apples with caramel? You can make your own puff pastry or use a sheet of ready-made puff pastry. You can also put a little dash of cinnamon in the caramel or on the apples if you’re feeling spicy.
Jim, who isn’t really in to caramel and fruit desserts actually liked this dessert, so I am pleased! (Cooking for a picky eater is very satisfying when they like what you make!)
Enjoy!
Caramel Apple Tarte Tatin Recipe by Baker’s Theory
Ingredients
2 apples (honeycrisp or granny smith) sliced thin
1/2 cup salted butter
1/2 cup brown sugar, packed
1 sheet puff pastry
Serves 8
Instructions
In a heavy bottomed sauce pan melt butter and whisk in brown sugar until dissolved. Pour into a 9″ circular cake pan. Arrange sliced apples on top of the caramel. (You can be creative here.) Sprinkle with cinnamon if desired. Carefully place the puff pastry over the apples (do not disturb the apple arrangement) and trim to fit the shape of the pan. Bake at 350 for 20 minutes. Allow the tarte to cool for about 10 minutes before inverting on to a serving platter. Serve warm with vanilla ice cream.