Quick and Easy Tarte Tatin

There is nothing more traditional and comforting than an apple dessert, it reminds me so much of my dad.  His favorite dessert was Apple Pie, in fact that was the one dessert he would make and it seemed to come out perfectly every time.  With our recent trip to France over the summer I wanted to bake a traditional French apple dessert, Tarte Tatin.  Making this dessert isn’t the simplest process so I made it my goal to see if I could make a Quick and Easy Tarte Tatin while still keeping those traditional apple flavors.

This Quick and Easy Tarte Tatin is super simple, foolproof really!  The only tedious part of this recipe is the peeling of the apples, and even that takes only about 5 min.  Now you do have to have some coordination to invert the Tarte Tatin I am not gonna lie.  My first attempt ended up with caramel sauce all over my counter and my hands, but it still tasted fantastic!

It never fails that when I am baking something the kids immediately run into the house from playing outside, it is like they have a sixth sense when it comes to baked goods or it could just be the amazing aroma of warm baked apples and cinnamon.  In fact whenever I smell an apple dessert being baked  it takes me back to growing up in Chicago and reminds me of those Midwestern fall days watching the amber hued leaves falling from maple and oak trees.

This Quick and Easy Tarte Tatin will be a great addition to your holiday meals.  The soft baked apples layered on top of a flaky puff pastry crust dripping with cinnamon caramel sauce, umm yeah.  Plus the fact that it is so simple to make you will not spend hours in the kitchen making your holiday meal prep just a little bit more enjoyable!

Bon Appetit!

 Ingredients:

• 3-4 Granny Smith Apples peeled, cored and sliced
• ½ Cup Light Brown Sugar Packed
• 1 Tablespoon ground Cinnamon
• 1 puff pastry sheet ( I use Pepperidge Farm)
• 1 Tablespoon butter melted (for greasing pan and brushing puff pastry)

Directions:

Preheat oven to 350 degrees.

Grease the bottom of a 9 inch cake pan or pie dish with butter.

Spread out the brown sugar on the bottom of the pan and press down so it is firmly packed.  Sprinkle the cinnamon over the brown sugar.

Arrange the apple slices over the cinnamon fanning them out from the center and overlapping the pieces.

Lay the puff pastry sheet over the apples and trim any excess off that hangs over the edge of the pan.  Tuck the edges in over the apples.  Brush puff pastry with remaining melted butter.

Bake for 40 minutes or until puff pastry is golden brown.  Remove from oven and allow to cool for 10 minutes before inverting onto a serving plate.   Don’t wait too long or the caramel sauce will solidify making it difficult to remove from the dish.

Make sure your serving plate is placed tightly over the pan before inverting, otherwise the hot sauce will spill out everywhere!

Serve with vanilla ice cream and caramel sauce.

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