Tarte Tatin

Submitted by: DH Editorial
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

1 pkg puff pastry, thawed
1/4 cup butter, softened
1/4 cup white sugar
2 tbsp white wine
1/4 tsp vanilla
2 apples (any tart variety), cored
and sliced thinly
Preheat oven to 400°F. Use the butter to coat the bottom and sides of a cast iron frying pan, concentrating the thickness on the bottom. Sprinkle the sugar evenly over the bottom of the pan. Combine wine and vanilla in a bowl; add apples and toss to coat in liquid. Fan out the apple slices over the bottom of the cast iron pan. Drizzle any remaining liquid in the bowl over the apples.
Cut a sheet of the puff pastry to fit over the apples and slightly up the sides of the pan. Bake for about 20 minutes, until the pastry has turned a dark golden brown and has puffed up. Turn it out onto a serving platter immediately after you remove it from the oven. *Note: the sugar will have turned to caramel and will be very hot. Be very careful flipping it over.
Yield: 6-8 servings

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