TARTE TATIN

TARTE TATIN 2 T. butter 1 cup sugar 3-4 large Granny Smith apples, peeled, cored and thinly sliced 1 sheet store-bought frozen puff pastry, thawed and rolled out Vanilla ice cream or whipped cream In an 8” oven proof skillet, (cast iron works best), heat butter and sugar and cook on medium heat for 5-6 minutes until sugar is caramelized. Don’t keep stirring it, and when you do, make sure you use a wooden spoon or heat proof spatula.  No metal spoons, please.  Watch this process carefully for the sugar will caramelize quickly.  Place the sliced apples on caramel in decorative manner, being careful not to burn your fingers.  Cut the pastry sheet into an 8” diameter circle.  Place pastry on top of apples, bake in 425˚ oven for 25 minutes or until golden brown.  Remove from oven; cool slightly and carefully invert the tart onto a serving platter.  Cut into 6 wedges and serve with vanilla ice cream or whipped cream.  Serves 6. Note: This is an easy dessert with only 4 ingredients. Allow the tart to cool slightly before inverting, lifting the apples on the bottom with a spatula to insure the apples are not sticking to pan.  Make sure you use a cooking apple such as Granny Smith, for others will be too juicy and make the tart soggy.