How to Make French Tarte Tatin, Part 2

Use an apple corer to remove seeds and casings from the apples.

Fill in any holes in the apples with extra apple pieces to increase their size.

Place about 1 teaspoon of lemon juice in each mold to help break down the hard caramel.

Melt some butter and place it on top of the apples in the mold.

Roll out commercial puff pastry to about 1/8 inch thick and let it rest in the fridge for 30 minutes.

Use a large cutter or dish to cut the pastry into circles that fit over the mold with a 1/4 inch overhang.

Lightly press the pastry onto the apples in the mold without stretching it.

Bake at 375°F for about 45 minutes to 1 hour, until the pastry is crisp and the apples are soft.

Let the tarte set for about 10 minutes after baking to allow the apples to absorb the butter and caramel.

Carefully invert the mold to release the tarte, allowing juice to run out as you tip it away from yourself.

Equipment Needed

Spice Level: