Foolproof Tarte Tatin
"Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking. Featured in: As American As Tarte Tatin...."
INGREDIENTS
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Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recip
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6 to 8 large, firm-fleshed apples, preferably Braeburn, or use a mix of Honeycrisp and Granny Smith
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6 tablespoons/80 grams salted butter, very soft
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⅔ cup/135 grams granulated or light brown sugar
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1 sheet all-butter puff pastry, about 8 ounces (store-bought is fine)
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