Tarte Tatin of Creole apple and ice cream
- 1 frozen puff pastry sheet, thawed
- 1/4 cup unsalted butter
- 1/2 cup sugar
- 7 apples peeled, quartered and cored
- Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill
- Melt the butter in a 10-inch oven safe skillet. Remove from the heat and stir the sugar into the butter. Spread the mixture evenly in the bottom of the skillet. Arrange as many apples as will fit on sugar, packing them tightly in concentric circles.
- Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, about 20 minutes.
- Remove from the heat and very carefully lay pastry round over apples. Bake tart until the pastry is browned, 20 to 25 minutes. Transfer the skillet to a rack and cool about 30 minutes (if you leave the tart much longer than 30 minutes, set the pan over low heat to re-warm the caramel and loosen the tart before removing from the pan).
- Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. Serve immediately with ice cream. Enjoy.