Apple Tarte Tatin Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
2 tablespoons 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***
1 cup heavy whipping cream
1 tablespoon apple brandy or Calvados

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Directions:

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.

Apple Chantilly Cream:

Beat ingredients in chilled medium bowl until soft peaks form.

Betty Crocker

This recipe from CDKitchen for Apple Tarte Tatin serves/makes 8

Recipe ID: 20098

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