SAN DIEGO — Tarte Tatin
- 6 - 8 Granny Smith Apples, peeled and quartered
- 1 cup Sugar
- ½ cup Water
- ½ stick Butter
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- 1 sheet Puff Pastry
- 2 sprigs of Thyme, leaves only
Have your apples peeled and quartered before you start working with the sugar. In a large frying pan on a medium/medium high heat add sugar and 2 tablespoons of water. The sugar will start to melt with the water while you're stirring the mixture, if the sugar starts to dry out add a little more water. You should start to see the sugar turning a light brown in 7 to 10 minutes, it might take a little longer. Once you have a nice brown color reduce the heat to medium low and add the butter, cinnamon and nutmeg stirring consistently. Next goes in the apples to start poaching them in the caramel sauce for about 10 to 15 minutes until slightly tender. Transfer the apples to another skillet, arranging then in a pattern around the pan finishing in the center. Cover with the puff pastry, use a fork to poke some holes in the dough. Bake in a 400° oven for 15-18 minutes until golden brown, remove from the oven and let cool for 15 minutes. Now for the moment of truth, run a butter knife around the edge of the frying pan, place a larger plate on the pan, and with both hands on each side turn the pan upside-down onto the plate, tap the bottom of the pan and the lift. If everything worked right the pan will be empty and you'll have a beautiful Tarte Tatin, sprinkle with thyme leaves. Serve with Vanilla ice cream or real Whipped Cream.
After all this hard work, please not store bought in a plastic tub or can.