Tarte Tatin (Upside-Down Caramelized Apple Tart)

Apples cooked in butter and caramel beneath a pastry lid, then inverted to reveal a glossy upside-down tart.

Ingredients

• 6 to 8 firm apples (Golden Delicious or Granny Smith), peeled, cored, quartered
• 1 stick (4 oz) unsalted butter
• 3/4 cup granulated sugar
• 1 tsp lemon juice
• 1/2 tsp cinnamon (optional)
• 1 disk chilled pate brisee or puff pastry, rolled to fit

Directions

1. Preheat oven to 375 F. In a heavy oven-proof skillet, melt the butter, stir in the sugar, and cook over moderate heat until it turns a light caramel.
2. Off heat, arrange the apple quarters snugly rounded-side down over the caramel in a tight spiral; squeeze on the lemon juice and dust with cinnamon.
3. Cook over moderate heat 15 to 20 minutes, basting, until the apples are tender and the caramel is deep amber.
4. Roll the pastry to a circle slightly larger than the pan and lay it over the apples, tucking the edges down inside the rim.
5. Bake about 25 minutes until the crust is golden and crisp.
6. Let rest 5 minutes, then place a serving plate over the pan and, protecting your hands, invert quickly so the apples face up.
7. Rearrange any apples that stuck and serve warm, with creme fraiche if desired.

Notes

Adapted from Julia Child, who helped popularize this classic of the Tatin sisters for American cooks.