Apples are one of Autumn’s staple fruits. It’s used in so many recipes throughout the holidays. This recipe will satisfy that sweet tooth. Instead of making an apple pie, try making an apple tart tatin. As soon as it comes out of the oven, slice it up, and scoop some vanilla ice cream to serve. This will make everyone happy.
1 pepperidge farm puff pastry sheet
4 large Granny Smith apples, peeled, cored and quartered
1 stick unsalted butter
1/2 lemon juice
1/4 cup Apple cider or orange juice
1 cup sugar
Vanilla ice cream, for serving
Preheat oven to 400 F degrees.
Place the apple cider, sugar, & lemon juice in a 9″ inch cast iron skillet. Stir to combine. On high heat bring the mixture to a boil brush down the sides of the pan occasionally with a pastry brush dipped in water. After 5 to 6 minutes the mixture will begin to turn light brown. Whisk the mixture a bit. Cook for another minute or so until you reach deeper amber color. Remove from the heat and stir in the butter, 2 pieces at a time. The mixture will bubble up. That’s normal just be VERY CAREFUL. Making caramel can be dangerous. When all of the butter has been melted, start to arrange the apples rounded side down in circles. Make this look pretty because the bottom will become the top.
Take the puff pastry & place it on top of the apples. Trim the edges and tuck it in. Place in oven for about 20 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 minutes. Place a serving platter upside down on top of the skillet and CAREFULLY flip and the pan over. Let the tart fall gently out of the pan. Slice and serve with some vanilla ice cream.