FOOD aSALT: Tart Tatin

Tart Tatin

Ingredients Yield: 1 9-inch Tart

Instructions

Peel and cut apples into quarters.
Use a heavy 10- inch or 9-inch skillet pan (cast iron does the trick!).
Melt the butter in skillet. Once melted cover the butter with the sugar in a even layer.
Arrange the apples in the skillet on top of the sugar. Place one of the apples on its side against the rim of the skillet and continue placing the rest of the apples, one next to the other. Fill in the middle with the rest of the apples. Make sure there is no empty place in the skillet.
Leave the skillet over low to medium heat for 30 minutes. In that time the bottom of the apples should softened and the liquid should become quite syrupy.
Roll our your puff pastry so that it is bigger than the surface of your skillet. If needed you can cut the edges of the pastry to round them off.
Gently place the pastry circle on top of the apples in the skillet. Tuck all the edges under the apples.
(To prevent your dough for expanding too much, take a fork and poke a hole in the center of the pastry.
Place the entire thing in a 425 degree F (220 degree C) oven for 30-40 minutes until pastry is golden brown.
Let the tart cool so that the juices can gel and reabsorb into the tart.
Place a plate or a platter over the tart and hold it down while holding the skillet. Do a quick flip and the tart should slide right out.
Serve warm and enjoy!