From the Paris Chapter of our Cookbook, we present the gorgeous Tarte Tatin!
The epitome of casual elegance, apples are cooked in caramel and baked under a flaky pastry. At serving time, it is flipped upside-down in glorious splendor. 
Making a showstopping Tarte Tatin is as easy as cutting up some apples and rolling out storebought puff pastry! Roll out the pastry on a floured surface.
First, core and cut apples into quarters. At Hipcooks, we leave the skin on for color, texture, nutrition and no peeling required! Cook the apples in butter and sugar and then cover with pastry. Here, I measure the size circle needed by placing the pan just over the rolled pastry. Cover the apples, and you’re ready to bake.
Now the secret is out: making a Tarte Tain is as easy as that!
Ingredients
8-10 apples (our favorites are the tart ones for this tarte: Pink lady, Braeburn, & Granny Smith
1 sheet puff pastry, thawed
½ cup sugar
¼ cup unsalted butteryou'll also need an oven-proof pan — we find that a 10-inch cast iron skillet is perfect for the job
Instructions
Preheat the oven to 375°F.
Core the apples and cut into quarters (or 6ths if they are large).
Roll the puff pastry on a floured surface, until it is slightly larger than the pan you plan to use for your Tarte Tatin.
Melt the butter with the sugar over medium-high heat in whatever pan you're planning for your splendiferous Tarte Tatin. Cook for a few minutes, until the butter has melted, the sugar has dissolved, and the mixture is beginning to caramelize (just beginning to turn brown and smell heavenly). Remove from the heat.
Arrange the apple slices in concentric circles in the pan. Nestle the puff pastry over the apples, tucking in the sides. A few slits on the top will allow steam to escape.
Place in the oven until the pastry on top turns a gorgeous shade of brown, about 20 - 30 minutes. Cool for about 5 minutes, as you have a glass of wine and summon up your bon courage!
Find a sturdy serving plate or round cutting board that's larger than the pan with the Tarte Tatin, and place it upside down on the pan. Hold the plate tightly against the top of the pan and un, deux, trois, FLIP! Pas de problème, c'est facile!
Et voilà, c'est magnifique!
2 comments
Am so eager to try this ! Looks like the perfect, uncomplicated dessert to follow a cow au vin this fall! Merci!
Mais oui, Denise! In class, we pair it with a crème fraîche glacee. Très bon! Thanks for your comment : ) Monika