Upside Down Apple Tart Tatin

I enjoy using apples in my desserts.  There are so many varieties of apples I never remember which variety to choose.   Some supermarkets have a note attached to the variety that lets you know which apple is for cooking, baking, etc..

I was a little short on time this weekend and decided to make a quick dessert using the apples I picked up at the farm stand.

The tart tatin sounds a little fancy, but trust me, it really is very easy and you can do the prep while you a waiting for a pot of water to boil (12 minutes at most). Give it a try - this is one of those desserts that makes a great impression with very little effort.

Upside Down Apple Tart Tatin

Ingredients:

• 3 Golden Delicious Apples
• 1 frozen puff pastry sheet, thawed
• 2 TBLS. butter
• 1/4 cup packed brown sugar
• 1 TBLS. water
• 1/4 tsp. cinnamon and/or nutmeg optional)
  
• vanilla ice cream, chocolate syrup (optional)

Directions:

1. Preheat oven at 425 degrees. Set aside four 1 cup ramekins if you have them or you can use a tart dish.
2. Peel apples, halve them and cut out the cores. Slice them in rounds, or if they crumble, that's  o.k. just slice them to fit in the ramekins.
3. Heat butter and melt in medium skillet and then add the sugar and water to the melted butter and stir, then add the cinnamon and nutmeg if using. Add the apple slices and cook for approximately 2 minutes stirring often so the sauce coats the apples.
4. Add the apples to the ramekins and pour the remaining sauce evenly over the apples.
5. Place a ramekin upside down on the puff pastry (see photo) and cut circles a little larger than the ramekin.
6. Place the pastry on top of the apples leaving extra pastry hanging over the sides of the ramekin. If you will be serving this cold then you should butter the outside of the ramekin so the pastry does not sick.
7. Put the ramekins on a baking tray in the oven and bake for 12-15 minutes, just until the pastry is cooked.
8. Cool for 10-15 minutes.  When ready to serve, invert a plate over the ramekin and then turn over the ramekin so that the pastry is on the plate and the apples are on top.  Serve warm or chilled with a scoop of ice cream and chocolate drizzle if you like.

Or you can serve it in the ramekin and enjoy as it is. Serve the ice cream on the side - it is oooh so good!

I've shared this recipe with:

Mangia!
Winelady Cooks