Apple Tarte Tatin in a Pastry Shell

Set out ⅕ tablespoons unsalted butter, sugar, and kosher salt before you start Apple Tarte Tatin in a Pastry Shell. The batch is written for 12 servings.

Count on 15 minutes of prep, 25 minutes of cooking, 10 minutes of resting, about 50 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 ⅕ tablespoons unsalted butter
• 1 cup sugar
• 1 pinch kosher salt
• 1 pinch ground cinnamon optional
• 2 tablespoons apple brandy optional
• 1 sheet cold puff pastry classic or inverse puff pastry

How the cooking goes

1. Peel, core, and quarter all apples from top to bottom.
2. Warm the butter in an 8 to 10 inch heavy-bottomed skillet over a moderate flame. Arrange the apple quarters round-side down, crowding them to cover the entire bottom of the pan.
3. Tip the sugar evenly over the apples. Add the kosher salt and cinnamon if using.
4. Cook over a moderate flame, swirling the pan as needed, until the caramel reaches a true medium amber. Rotate the pan for even color.
5. If using, add the apple brandy to the pan and carefully ignite using a gas burner, kitchen torch, or lighter. Allow the flame to burn out completely before proceeding.
6. Take it off the heat and cool to ambient temperature.
7. Warm the oven to 375°F.
8. Cut the puff pastry into a circle just slightly larger than the pan. Lay it over the apples, tucking in any overhanging edges.
9. Oven-bake for 20 to 30 minutes, until the puff pastry is fully puffed and deep deep gold.
10. Cool in the pan for 10 minutes, then carefully invert onto a large plate or serving dish. Slice while still warm for the cleanest cuts.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Apples, open Apple Butter for the Home Table and Mini Apple Pies in a Pastry Shell.