TART TATIN

Prep/Cooking Time: 45-60 Minutes

Ingredients

Instructions

Wash the apples and remove the stems
Peel the apples and place in a bowl
Once all the apples are peeled cut into 1/2s
Remove the core with a small knife or spoon
(If you have an apple corer remove the apple core before cutting the apples)
Do not place the apples in water as you want them to be as dry as possible
Spread the butter in a thick bottomed saute pan
Cover the butter with the sugar
Place the apple halves evenly around the pan, in a spiral or radiating rings is best
Once all the apples are arranged place the pan over the heat
Cook over a medium heat
As the apples cook the butter and sugar will begin to bubble
Slowly the sugar will start to turn golden brown
As the sugar browns roll out the puff pastry on a floured surface
Cut the pastry to a circle that is 1" larger than the saute pan
Dock the pastry then place atop the apples
Move the pan to a pre-heated oven @ 180c
Cook till the pastry is golden and crisp
Remove from the oven and leave to cool
When the tart has cooled but is still warn turn out onto a plate