A delightful twist on the classic Tarte Tatin, this recipe combines caramelized apples with a buttery puff pastry crust for a dessert that's both elegant and easy to prepare.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a golden crust.
In a round cake pan, evenly spread the granulated sugar and place the butter in small pieces over it.
Distribute the butter evenly to ensure uniform caramelization.
Place the pan in the oven for about 10 minutes, or until the sugar and butter melt and start to caramelize.
Keep an eye on the caramel to prevent burning.
Meanwhile, peel, core, and slice the apples into even wedges.
Uniform slices ensure even cooking.
Arrange the apple slices decoratively over the caramel in the pan, overlapping slightly.
A decorative arrangement enhances the presentation.
Sprinkle the ground cinnamon evenly over the apples.
Adjust the amount of cinnamon to your taste preference.
Bake the apples in the oven for 30 minutes, uncovered.
Cover with foil if the apples start to brown too much.
Roll out the puff pastry and cut it to fit the pan. Poke holes in it with a fork.
Poking holes prevents the pastry from puffing unevenly.
Place the pastry over the apples, tucking the edges down into the pan.
Ensure the pastry covers the apples completely for a neat finish.
Bake the tart for an additional 20 minutes, or until the pastry is golden brown.
Check the pastry frequently to avoid over-browning.
Let the tart cool for 10 minutes, then invert it onto a serving platter.
Use a plate larger than the pan to catch any caramel drips.
Serve warm, optionally with whipped cream or ice cream.
Serving warm enhances the flavors and texture.
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