Like many Calgarians, for late August/early September my mind is consumed with one thought; What am I going to do with all these apples!? Once the juice, sauce and jelly is out of the way, and the pile is a little less daunting, here’s a recipe that offers a bit of a change from Grandma’s apple pie.
Puff Pastry Tart Tatin
Makes 8 servings
- frozen puff pastry sheet (from a 17 ¼-ounce package)
- ½ stick (¼ cup) unsalted butter, softened
- ½ cup sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 to 4 pounds apples, peeled, quartered lengthwise, and cored
- ½ tbsp lemon juice
- Special equipment: a well-seasoned 10-inch cast-iron skillet
Preheat oven to 425°F.
Roll pastry sheet into a 11-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a circle 1” larger that your skillet. Transfer round to a baking sheet and chill.
Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don’t worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don’t worry if there are black spots; they won’t affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
Cooks’ note: ·Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
(Thanks to epicurious for the original recipe)