Tarte Tatin


1 puff pastry sheet
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored

Preheat oven to 425°F. Melt the butter in a large pan and add the sugar evenly over the bottom. Once both are melted, arrange as many apples as will fit flat onto the sugar, packing them tightly. Cook the apples over a moderately high heat until the juices are a deep gold colour and are bubbling (between 15-25 minutes). Move the apples into a cake pan (core side down) and pour the remaining caramelized sugar on top of it. Place in the middle of the oven for 20 minutes. Then remove from the oven and lay the pastry over the apples. Bake the tarte until the pastry is browned (about 10-15 minutes). Serve right away or reheat before serving.


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