"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tart Tatin (upside down carmelized apple tart) Recipe

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This recipe for Tart Tatin (upside down carmelized apple tart), by , is from Schwartz Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Doug Schwartz

Category:
Category:

Ingredients:  
Ingredients:  
frozen puff pastry sheet
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Granny Smith apples (3 to 4 pounds), peeled, quartered lengthwise, and cored

Directions:
Directions:
Preheat oven to 425F.
Roll pastry sheet into a 10 1/2-inch circle on a floured work surface with rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using your baking pan as a guide. Transfer round to a baking sheet and chill.
Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit the on sugar, packing them tightly in concentric circles.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put place the puff pastry over the apples and place on middle rack of oven.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Ask chef for assistance if needed. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Delicious and fun to flip over in front of guests.

 

 

 

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