Apple Tarte Tatin

Isn't it strange when you look around at all the people in the world, and realize that every single thing that they're wearing, they chose to put on that day. 
Isn't that insane? 
Clothes are perhaps one of the only things that people have any real control over. 
Dressing up is a way to be empowered. 
This Apple Tarte Tatin is like your Little Black Dress that shows enough cleavage so that you feel voluptuous but not slutty.  
It's perfect and easy going and classy. 
It's simple. 
It's divine. 
It goes with everything. 
And everyone loves it. 

Sophia Loren 

Distressing Facts in Life Part I: Many people do not know what an Apple Tarte Tatin even is. 

 

Basically it's apples that are cooked in butter and caramelized sugar until they almost have the consistency of jam. It's a slice of beauty. 


Do yourself a favor. 
Get classy. 
Get the Little Black Dress out. 
Make Apple Tarte Tatin
Exercise some beautiful control in your life. 

Apple Tarte Tatin
via SmittenKitchen.com

6 medium apples (I used Pink Lady apples and they were oh so good.) 
Juice of half a lemon
6 tablespoons (3 ounces or 85 grams) butter
1 1/3 cup (266 grams) sugar, divided
Puffed pastry, chilled or a single Pie Crust

A 9-inch ovenproof skillet, heavy enough that you fear dropping it on your toes


Peel apples, halve and core apples. Once cored, cut lengthwise into quarters (i.e. four pieces per apple) and cut a bevel along their inner edge, which will help their curved exteriors stay on top as they rest on this edge. (You can see this beveled edge here.) Toss apple chunks with the lemon juice and 1/3 cup of the sugar. Set aside for 15 minutes; this will help release the apple’s juices, too much of them and the caramel doesn’t thicken enough to cling merrily to the cooked apples.
Melt butter in your skillet over medium heat. Sprinkle in remaining 1 cup sugar and whisk it over the heat until it becomes the palest of caramels. Off the heat, add the apples to the skillet, arranging them rounded sides down in one layer. Lay any additional apple wedges rounded sides down in a second layer, starting from the center.
Return the pan to the stove and cook in the caramel for another 20 to 25 minutes over moderately high heat. With a spoon, regularly press down on the apples and baste them caramel juices from the pan. If it seems that your apples in the center are cooking faster, swap them with ones that are cooking more slowly, and rotate apples that are cooking unevenly 180 degrees. The apples will shrink a bit and by the end of the cooking time, your second layer of apples might end up slipping into the first — this is fine.
Preheat oven to 400. Roll out your puffed pastry to a 9-inch circle and trim if needed. Cut four vents in pastry. Remove skillet from heat again, and arrange pastry round over apples. Tuck it in around the apples for nicer edges later. Bake until the pastry is puffed and golden brown, about 20 minutes.
Once baked, use potholders to place a plate or serving dish (larger in diameter than the pan, learn from my messes!) over the pasty and with a deep breath and a quick prayer, if you’re into that kind of thing, unmold the pastry and apples at once onto the plate. If any apples stubbornly remain behind in the pan, nudge them out with a spatula.
Eat immediately.