This is a perfect fruit caramelize tart recipe for fall season .
Ingredients
14 ounces (about 1 package) Cold puff pastry dough
Flour for dusting
4 tablespoons unsalted butter
1/2 cup plus 1 tablespoon (about 4 ounces) granulated sugar
30 ounces peeled and cored apples
6 tablespoons apple cider
1 pinch of salt
Directions
On a bench dusted with flour, roll out the puff pastry until it is smooth and 1/4 inch thick and completely covers the circumference of the 12-inch skillet that you will use for baking the tarte tatin ensuring that there is at least 1 inch of overhang all around the edge of the pan. Place the sheet of puff pastry on a parchment lined sheet tray in fridge to cool for 30 minutes or more . Preheat oven to 400°F ,place the rack in center of the oven. Melt the butter in pan on medium flame tilt to grease the pan bottom. Add sugar over the butter. When the sugar turns brown slightly, Cut apple in wedges( cut in half down the axis about 10 medium) and sauté in the pan for two minutes, taking care not to squash the apples that will face up in the final tarte and cook slightly . Add cider to deglaze the pan and position the apple around the pan, packed tightly together, with the cut side facing up. Remove the pan from heat. Cover the top of the apples with the chilled pastry and tuck in all the overhanging dough ,so it creates a crust around the apples. Bake the pan at 400°F for 20 minutes in oven and then reduce the temperature to 350°F, bake until the crust turns deep golden brown and firm to the touch with the juices bubbling vigorously beneath the crust for 20 minutes. Remove the tarte from oven and allow it to cool for one minute. Now grasp a plate put it on pan and swiftly, invert the pan so that the plate is on the bottom and the tarte is flipped with the fruit on top. Remove the pan and take caution (the juice from the fruit will be very hot). Allow them to drip out of the pan onto the tarte. Allow the tarte to cool for 10 minutes before serving or place in the oven for 5 minutes before serving.
