This upside down apple tart got its name from two sisters, Stephanie and Caroline Tatin. It is told that one of the sister wanting to make an apple tart forgot the crust and decide to put it on top.

This is one of the easiest desert to make and a perfect end to a dinner.

Ingredients:

8 apples

1/2 cup of butter

1/2 cup of sugar

a handful of raspberry

Flavoring, I put some rosemary and vanilla in mine, as well as a bit of cognac. Feel free to follow your heart on this one, I am sure orange zest, or cinnamon would be great too.

Puff pastry dough. I used the store-bought one. Of course if you want to make your own dough it will be even better. I have found that puff pastry is my favorite and getting a bit lazy on a Saturday afternoon, the one I had in my freezer would do!

First melt the butter and the sugar and your flavoring on a medium heat. Let it caramelize until it starts turning brown. Remove the pan from the heat.

Place your apples, make sure you peel them and remove the core, and line them up on their side. Since the apples will shrink while cooking make sure you pack up the pan very tight. Cook on a medium heat for about 20-30 or until the apples are fork tender. Set aside and let cool for a few minutes.

Pre-heat your oven at 400°.

Cut a circular shape in your dough about 1 inch bigger than your pan. I added a handful of raspberry to fill in the holes, I have been told that using dried fruits like apricots is very good too!

Place the dough on top of your apples making sure you are tucking in the dough on the side. The dough will shrink a bit in the oven. You want to make 3 little holes in your dough to let the steam evaporate.

Put your pan in the oven and bake until the dough is nice and golden brown.

Pull your Tarte Tatin out of the oven and let it cool off.

I usually flip it just before I am going to serve it. I have noticed that the juices from the fruits soften the crust a bit much if you flip it in advance. Just garnish it with some fresh fruits, or just serve it as is.

Bon Appétit!

Note: if you have leftover dough, just cut it with a small cookie cutter and brush them with an egg wash (1 egg beaten with a teaspoon of water) and you’ll have some petit fours. Cut the top of with scissors and fill them with creamy cheese, or anything you want, you’ll see it’s amazing: Morel sauce, smoked salmon mouse, goat cheese and figs... tell me what’s in yours!