Tarte Tatin

Ingredients:

• 6-8 medium apples (preferably Granny Smith or Golden Delicious)
• 1/2 cup unsalted butter
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 sheet of puff pastry (store-bought or homemade)
• Pinch of salt

Directions:

1. Prepare the apples: Peel, core, and slice the apples into halves or quarters, depending on size.

2. Make the caramel: In a large ovenproof skillet (about 9-10 inches), melt the butter over medium heat. Add the sugar and stir until it dissolves, forming a smooth caramel. Let it cook for 5-7 minutes, swirling the pan occasionally, until the caramel turns golden brown. Remove from heat and stir in the vanilla extract and lemon juice.

3. Arrange the apples: Carefully arrange the apple slices in the skillet, packing them tightly. The apples will shrink as they cook, so arrange them slightly higher than the level of the caramel.

4. Cook the apples: Place the skillet back over medium heat and cook for about 15-20 minutes. The apples should soften, and the caramel should thicken. You may need to occasionally adjust the apples to ensure even cooking.

5. Add the pastry: Roll out the puff pastry to fit the size of the skillet, leaving a small overhang. Carefully place the pastry over the apples, tucking the edges down around the apples.

6. Bake: Preheat the oven to 375°F (190°C). Place the skillet in the oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed.

7. Flip and serve: Allow the Tarte Tatin to cool for a few minutes, then place a plate over the skillet and carefully flip the tart. The caramel will drip over the apples as it cools. Serve warm with a dollop of whipped cream or vanilla ice cream.

Servings:

• This recipe serves 6-8 people.

Nutritional Values (Approximate per serving):

• Calories: 350-400 kcal
• Protein: 2g
• Fat: 22g
• Carbohydrates: 42g
• Sugar: 25g