Tarte Tatin

Luckily the easiest recipe I tried was also the best!
From Williams Sonoma cookbook

1 rolled out pastry crust
8 large firm, tart apples, peeled, halved lengthwise and cored
1 cup of sugar - ½ tsp of cinnamon
2 Tbls of cold butter --cut into small pieces


375 degree oven

Thinly slice the apple halves crosswise, keeping each half together. Pour the cinnamon sugar evenly into a 10” oven proof, non stick frying pan, pack the apples cores side up close together in the sugar. Use you hand to flatten and fan each half slightly. Okay, I just arrange the slices--not the traditional tarte tatin…you can add a half cup of chopped walnuts.
Spread pie crust over top of apples -- let the crust make a little edge on the lip of the pan.

Put o the lower rack of the oven…bake for 1.5 hours…sometimes you have to put a sheet of foil loosely over crust to keep from browning too much.

Let it cool for four minutes only--take a plastic knife and loosen the edge, with oven mitt give the pan a couple of big shakes put the platter on the top of the pan and carefully invert together so that the tarte is on the plate…be careful the juices are hot and will run out a bit!