Upside-Down Apple Tart (Tarte Tatin)

Ingredients

• 250 g fresh puff pastry
• 3 small apples
• 20 g butter
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Lay the dough on a work surface and lightly roll it out to a 20–25 cm diameter. Peel, quarter, and core the apples.

2. 2.

   In an ovenproof skillet (20–25 cm diameter) melt butter and sugar over medium heat until a golden caramel forms. Remove from heat, arrange apple wedges in a circle. Place the dough sheet on top of the apples. Press the edges of the dough down and prick the surface several times with a fork.

3. 3.

   Bake the tart in a preheated oven on the second rack at 200 °C (convection: 180 °C; gas: level 3) for 12–14 minutes until golden brown. Remove the pan and, over medium heat, stir continuously on the stovetop for 2 minutes so the bottom and sugar release easily.

4. 4.

   Toss the tart onto a serving platter and serve warm with chilled lightly whipped crème fraîche.