Referred to by some as the “queen of apple desserts, Tarte Tatin epitomizes the difference between the more joyful (Brits might say “flamboyant”) French approach to cooking and the somewhat plainer (Puritan?) traditional British approach to cooking. The New England apple pie made by my mother is deliciously flavored with sugar, cinnamon, and nutmeg with a simple top and bottom pie crust. It is a reserved dessert whose aromas hint at the soft delicious apple filling sandwiched between the flaky crusts. The Tarte Tatin, on the other hand, revels in golden brown caramel-coated apples beckoning in full display laying on a bed of mille feuille (puff pastry) to the delight of all who behold it. You could say the two desserts are analogous to the differences between the traditional British Waltz and the French Cancan from the Belle Epoque. They’re both delicious, but in different ways; both to be savored depending on your mood.

Makes 8 servings

Ingredients:

• frozen puff pastry (I used Dufour Puff Pastry found at my local food co-op. See *Note below)

• 5 tablespoons unsalted butter cut into chunks (you can use salted butter if you don’t have unsalted)

• 2/3 cup sugar

• 5-6 peeled and cored Cortland or Gala apples cut in half (I prefer Cortland)

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• ½ teaspoon vanilla

• 3 star anise (optional)

Special Equipment

• a well-seasoned 10-inch cast-iron skillet or Tarte Tatin pan

Preparation:

Preheat oven to 400°F.

1. Roll pastry sheet into a 10 1/2 inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer the round to a baking sheet and chill.

2. Add the butter and sugar to the pan over medium heat and stir until the sugar is well mixed into the melted butter.

3. Remove the pan from the heat and arrange the apple halves (round side down) in tight concentric circles filling in any open spaces with any extra pieces of apple. Return the pan to the heat and cook the apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 20 minutes.

4. Remove the pan from the heat and carefully place the chilled puff pastry over the apples, gently tucking the edges of the pastry down around the apples.

5. Bake the tart until the pastry is browned, about 20 to 25 minutes.

6. Remove the skillet from the oven and allow the tart to cool on a rack for at least 10 minutes.

7. Using a knife or spatula, loosen the edges of the pastry all around the pan and invert a platter with the lip over the skillet. Using potholders to hold skillet and plate tightly together, quickly invert the tart onto platter. Replace any apples that stick to the skillet. Brush any excess caramel from skillet over apples. Serve topped with crème fraîche or whipped cream.

Adapted from: https://www.epicurious.com/recipes/food/views/tarte-tatin-104777

History of Tarte Tatin: @FelicityCloakehttps://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/20/how-to-cook-perfect-tarte-tatin

*Note: recipe for mille feuille puff pastry: https://www.redpathsugar.com/recipe/classic-mille-feuille-cake