Classic Tarte Tatin

Invented by the Tatin sisters, who owned an inn in the Loire Valley, this dessert is popular all over France, especially in Paris. The tart is baked upside down in a pan in which the apples have been sautéed. When inverted, the finished tart boasts a layer of golden, caramelized fruit atop a base of flaky puff pastry. A copper Tatin pan is made specifically for this purpose; its two handles are designed for easy unmolding. However, any ovensafe skillet, such as a cast iron pan, will work. You can also easily substitute pears for the apples. For the ultimate in flavor and texture, make your own puff pastry from scratch;. Otherwise, choose a goodquality, all-butter brand such as Dufour.

MAKES ONE 10-INCH TART

Ingredients:
• All-purpose flour, for dusting
• ¼ recipe Puff Pastry, or 1 box store-bought puff pastry, preferably all-butter, thawed
• 4 tablespoons unsalted butter, room temperature
• ½ cup sugar
• 7 to 9 Golden Delicious apples (3 to 4 pounds), peeled, quartered, and cored
• Crème fraîche, for serving (optional)

Preparation:
1. Preheat oven to 425°F. On a lightly floured surface, roll out and trim dough to a 10½-inch square. Brush off excess flour. Using a plate as a guide, cut out a 10-inch round. Transfer to a parchmentlined baking sheet, and refrigerate until firm, about 30 minutes.

2. Meanwhile, generously coat bottom and sides of a 10-inch Tatin pan or ovenproof skillet with the butter. Sprinkle sugar evenly over bottom. Arrange apple quarters closely together in concentric circles in skillet, with rounded sides down. Place over medium-high heat, and cook, without stirring, until juices are deep golden and bubbling, 18 to 20 minutes.

3. Bake 20 minutes (apples will settle slightly). Remove from oven, and place chilled pastry round over apples. Bake until pastry is dark golden brown, 23 to 28 minutes more.

4. Invert tart onto a rimmed platter or large plate. If any apples stick to skillet, gently remove them with a spatula and place on tart. Serve immediately, with crème fraîche, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.