©
cosmosjon: Ingredients for the Tarte Tartin
©
cosmosjon: Peel, quarter and slice 5-7 apples
©
cosmosjon: Squeeze the juice from 2 lemons into a large bowl, and place all the apple slices into it, sloshing them around so they get coated
©
cosmosjon: Melt a stick of butter in a 9-10" skillet
©
cosmosjon: Roll out a 1/2 box (one sheet) of puff pastry dough
©
cosmosjon: Poke a bunch of holes in the dough
©
cosmosjon: Roll it up in a paper towel and stick the dough in the fridge.
©
cosmosjon: Add the sugar mixture to the melted butter
©
cosmosjon: Stir it around
©
cosmosjon: Once the sugar has begun to carmelize... remove the skillet from the heat
©
cosmosjon: Then start arranging apple slices
©
cosmosjon: Keep piling on apples until the skillet is full.
©
cosmosjon: Place it back on the burner, and let it cook for about 10 minutes (you'll see the butter/sugar mixture start to come up through the gaps)
©
cosmosjon: Remove skillet from heat; take the dough out of the fridge and lay it over the skillet.
©
cosmosjon: Cut MOST of the excess dough (about 1" from the outer edge of the skillet)
©
cosmosjon: Tuck the dough in (use a spatula... NOT your fingers!)
©
cosmosjon: Never underestimate the importance of REALLY good oven mitts!
©
cosmosjon: The tarte tartin, in progress (30 min @ 375 degrees)
©
cosmosjon: The Tarte Tartin, out of the oven; looks really nice, but it's not over yet!
©
cosmosjon: Lay the pie pan over the skillet
©
cosmosjon: Remember, the dish it's going to end up IN must be larger than the skillet.
©
cosmosjon: Start to flip. (BE REALLY, REALLY careful. It's rather heavy, awkward, and REALLY hot!)
©
cosmosjon: Remove the skillet, and you're done! (And hopefully, not coated or sprayed with molten butter!)
©
cosmosjon: The finished Tarte Tartin. (This one got shifted slightly, so the puff pastry dough on the bottom is not perfectly even with the apples, but it TASTED great!)