Tarte Tatin

104777One of the most popular desserts in France is Tarte Tatin. This is the French version of apple pie, the most significant difference being that it is served, with traditional French insouciance, upside down. Start by peeling ten-twelve medium sized apples; these could be Golden Delicious, Macintosh, or most any variety. Cut the apples in fours, removing the core. Then melt four ounces of butter in a deep dish. Add a cup of sugar and heat until the mixture is caramelized brown. Place the apples tightly together vertically in the caramel mixture. Cook over a low flame for 20-25 minutes, then put the dish in the oven for five minutes at 375 degrees. Take a sheet of Pepperidge Farm puff pastry, roll it to fit the dish, open the oven and lay the pastry on top, folding it into the sides as much as possible. Cook for 25 minutes or until golden brown. Let it sit until lukewarm, then flip it over onto a flat dish, so that the pastry is on the bottom and the apples are revealed. Serve warm with whipped cream.

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