Tarte Tatin

Name: Tarte Tatin
Yield: one 10-inch tart
Ingredients: All-purpose flour, for dusting; 1/4 recipe Puff Pastry (page 334), or 1 box store-bought puff pastry, preferably all-butter, thawed; 4 tablespoons unsalted butter, room temperature; 1/2 cup sugar; 7 to 9 Golden Delicious apples (3 to 4 pounds), peeled, quartered, and cored; Crème fraîche, for serving (optional)

January 24, 2012

Invented by the Tatin sisters, who owned an inn in the Loire Valley, this dessert is popular all over France, especially in Paris. The tart is baked upside down in a pan in which the apples have been sautéed. When inverted, the finished tart boasts a layer of golden, caramelized fruit atop a base of flaky puff pastry. A copper Tatin pan is made specifically for this purpose; its two handles are designed for easy unmolding. However, any oven-safe skillet, such as a cast iron pan, will work. You can also easily substitute pears for the apples. For the ultimate in flavor and texture, make your own puff pastry from scratch; see the recipe on page 334. Otherwise, choose a good-quality, all-butter brand such as Dufour.

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