Apple Tarte Tatin
Ingredients
- 2 Tbsp. butter or margarine
- 1/2 cup. packed brown sugar
- 8 large, tart apples (about 3 lb.), pared and cut into eighths
- 1/2 package (17 1/2 oz size) frozen puff pastry, thawed
- Apple Chantilly Cream (below)
Instructions
Heat margarine and brown sugar in 10-inch oven proof skillet over medium heat, stirring constantly, till melted. Stir in apples. Cook 20-25 min., stirring frequently, till syrup thickens, then remove from heat. Heat oven to 400. Roll pastry into 10 1/2 inch square on lightly floured surface. Cut into 10 1/2 inch circle. Fold pastry into fourths, cut slits in seams so steam can escape. Place over apples and unfold; carefully tuck edges down around apples. Bake 10-15 minutes or till pastry is golden brown and puffed. Let stand 5 minutes (prepare Cream in the meantime), then invert pan onto heatproof serving plate. Serve with Cream. Chantilly Cream: 1 cup heavy whipping cream 1 tablespoon apple brandy or Calvados Beat ingredients in chilled medium bowl until soft peaks form.