tarte tatin

This tarte tatin is the best tarte tatin I’ve ever eaten. If you’re not familiar with the dish, it’s an upside-down apple pie. You burnish the apples in the oven until they’re just softened, meanwhile preparing a caramel with the apple juices and apple cider (and brandy!). Then rearrange the apples in an oven-proof pan with the caramel on the bottom; cover with puff pastry and bake until crispy and delicious, the apples are tender and sticky, having released their juices into the apple-caramel sauce that ends up dripping down on top after you’ve flipped it over onto a large plate. Thanks go to Claire Saffitz’s “Dessert Person” for the excellent recipe with clear and easy-to-follow steps.