Upside-Down Apple Tart (Tarte Tatin)

Directions

1On a lightly floured surface, roll out the pastry into an 11” less than ¼” thick. Transfer to a lightly floured baking sheet and chill.

2Peel the apples, cut them in half lengthwise and core. Sprinkle the apples generously with lemon juice.

3In a 10” cast iron skillet, cook the butter, sugar and cinnamon over medium heat until the butter has melted and sugar dissolved, stirring occasionally. Continue cooking for 6 - 8 minutes, until the mixture turns a medium caramel color, then remove the pan from the heat and arrange the apple halves, standing on their edges, in the pan, fitting them in tightly since they shrink during cooking.

4Return the apple-filled pan tot he heat and bring to a simmer over a medium heat for 20 - 25 minutes until the apples are tender and colored. Remove the pan from the heat and cool slightly.

5Preheat oven to 450°. Place the pastry on top of the apple-filled pan and tuck the edges of the pastry inside the edge of the pan around the apples. Pierce the pastry in two or three places, then bake for 25 - 30 minutes until the pastry is golden and the filling is bubbling. Let the tart cool in the pan for 10 - 15 minutes.

6To serve, run a sharp knife around the edge of the pan to loosen the pastry. Cover with a serving plate and, holding them tightly, carefully invert the pan and the plate together. Lift off the pan and loosen any apples that stick with a spatula. Serve the tart with cream.