TART TATIN (MARIO BATALI)
Steps:
- Peel and core the apples whole, then halve them crosswise to create doughnut-shaped rounds. In a bowl, toss the apple halves gently with the lemon juice and 1/4 cup of the sugar. Set aside for 30 minutes in the fridge.
- Preheat the oven to 400°F.
- In a 12-inch ovenproof skillet, melt the butter over medium heat. Sprinkle in the remaining 3/4 cup sugar and swirl it in the pan until it becomes a golden brown caramel, slightly chunky with granules of unmelted sugar, then remove from the heat.
- Lay the apples in the skillet, arranging 6 rounds on the perimeter and one in the center.
- Cut the remaining 3 apple rounds into 1/2-inch pieces and slide them in between the halves to make it a tight configuration.
- Return the pan to the stovetop over medium heat and cook the apples in the caramel for 8 to 10 minutes.
- Roll out your puff pastry to a 13- to 14-inch piece and trim it to a circle. Remove the skillet from the heat and lay the pastry round over the apples.
- The caramel will be extremely hot, so do not touch it with bare fingers, but use a spatula to tuck the edges of the pastry around the apples toward the bottom of the pan, to create a lip on the final tart.
- At this point, it does not need to look perfect, and if the pastry does not fit exactly, do not fret-just make sure that you can patch together a full cover for the apples and that the pastry (pastry quilt, if you will) goes to the edges of the apples and down over that outer edge.
- Bake until the pastry is puffed and golden brown, about 20 minutes-darker is better than lighter.
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