1 Sheet (1/2 pound) frozen
-puff pastry; thawed
3 lb Golden Delicious apples
Juice of 1 lemon
1 Stick (1/2 cup) unsalted
-butter; cut into thin
Ieces
1/2 c Sugar
Whipped cream as
-accompaniment
Peel, halve, and core the apples, brushing them with the lemon juice as
they are cored. In a 10 1/4-inch round copper gratin pan., 1 1/2 inches
deep, arrange the butter pieces on the bottom and sprinkle them with the
sugar. Arrange the apples, round side down, in 2 concentric circles,
overlapping them slightly, in the pan. Cook the apple mixture over
moderately low heat for 30 to 35 minutes, or until
the sugar is a golden brown caramel, transfer it to the middle of a
preheated 400 degree oven, and bake it for 10 to 15 minutes, or until
the apples are just tender. Let the apple mixture cool for 5 minutes.
Arrange the dough over the apple mixture and let it soften just until
the edges can be tucked down between the apples and the side of the pan.
Prick the dough and bake the tart in the middle of the oven for 25 to 30
minutes, or until the pastry is golden. Invert a heat-proof serving plate
over the pan and invert the tarte Tatin carefully onto it. Serve warm with
whipped cream.
Yields
1 Servings