Tarte Tatin - Upside Down Apple Tart

Ingredients:

- Pepperridge Farms puff pastry dough
- Golden delicious apples (The golden delicious should be fresh and crisp, if they are old and grainy the pie will not be good at all.)
- Sugar
- Butter

Step 1:

Get an oven safe sautee pan with deep sides.

In the bottom put, 1/4 cup of sugar across entire pan. 1 pat of butter per apple.

Step 2:

Peel, half and core the amount of apple it takes to fill your pan.

A water mellon baller is great for coring, as you want to leave as much apple as possible. Arrange the apples in concentric around the pan with the narrow end of the apple downward. With extras placed on top.

Step 3:

Cook on the stove top over medium heat, being mindfull of the syrup that forms, if too much forms empty a little out ultimately you will want a little caramelization of the sugar.

Step 4:

As the apples shrink, add some of the extra apples to the top.

Step 5:

When the juice is nice and reduced and the apples are mostly cooked, cover the pan immediately with full thickness pepperridge farms puff dough and tuck in the edges. Then put some sugar on top of the dough.

Step 6:

Put it in a 350F oven to bake the crust.

Step 7:

When the dough is done, pull it out give it a little tweek side to side and make certain the dough is not stuck to the top.

Step 8:

Place a large plate on top of the pan.

Step 9:

And deftly invert it.

Step 10:

Serve your Tarte Tatin ( apple pie ) with caramel sauce and vanilla ice cream.