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Monday, January 25

Tarte tatin

Puff pastry, all-butter
14 ounce
Butter, unsalted
½ cup
¾ cup
Apples, braeburn, peeled, cored, halved lengthwise
Crème fraîche
  1. On a lightly floured work surface, roll out the pastry to 1/8-inch thickness. 
  2. Cut out a 12-inch round, transfer to a baking sheet, and refrigerate (reserve the pastry scrapes for another use). 
  3. In a 10-inch cast iron skillet, melt the butter. 
  4. Add the sugar, and cook over moderately low heat, stirring occasionally, until the sugar is dissolved and the mixture comes to a simmer, about 2 minutes; remove from heat. 
  5. Arrange the apple halves standing upright in the skillet in two snug concentric circles. 
  6. Return to heat, and cook undisturbed until an amber caramel forms, about 30 minutes. 
  7. Preheat the oven to 375°F. 
  8. Top the apples with the pastry, and bake for about 40 minutes, until the pastry is golden and the apples are tender. 
  9. Let cool for 15 minutes. 
  10. Place a large plate on top of the skillet, and carefully invert the tart. 
  11. Serve warm with crème fraîche. 
Recipe from Food&Wine Magazine, January 2016

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