Caramelised Tarte Tatin
200g white sugar
pinch of salt
200g puff pastry
1. Peel, quarter and core your apples, then set aside.
2. Combine your sugar with 50ml of water in a large, cast-iron skillet (or something over proof). Let the mixture soak for a few minutes, then bring to a boil over medium heat. Reduce heat and cook until it begins to thicken and turn golden. Remove from heat and stir in your butter until nicely combined, as well as a pinch of salt.
3. Place your apples, cut side up, in the center of your pan, decoratively arranging them outward. Continue layering your apple slice until they are level with top of your pan. You can cut your apples into smaller slices to fill in any spaces. *Your tarte will collapse when it gets inverted if your apples do not completely fill up the skillet.
4. Cook over low heat for 5 minutes, or until the syrup thickens and is reduced to about half. *Be careful not to let it burn! Remove from heat and allow to cool completely.
5. Preheat your oven to 200 degrees Celsius. Roll out your puff pastry dough to approx 5mm thick and cut out a circle a bit bigger than your skillet. Transfer your cut-out dough to a baking sheet and leave until firm, around 30 minutes.
6. Next put the firm pastry on top of the pan and tuck in the edges around your apples. Bake for 30 minutes or until the pastry turns golden.
7.Remove the pan from the oven and leave to cool for 5 minutes. Fully cover your pan with a large plate, then very gently (using oven gloves!) flip your tart upside down onto the plate. Serve warm with a side of creme fraîche.
PHOTO: Food & Wine Magazine