Iron_AppleTartTatin_BIG

 

IRON AT MARCUS POINTE
Alex McPhail

Work in layers from the bottom up adding these ingredients:

Butter, enough to cover the bottom of your flame-proof cookware to about 1 cm

Sugar, enough to cover the butter at about ½ cm

Apples, enough peeled, remove from core, and cut into approximately 2 cm thick slices to fill your cookware

Puff pastry, cut into a circle large enough to fit over the apples and “tuck them in” to your cookware. Poke a hole in the center of the pastry before cooking.

After assembly, place your cookware over an open flame until the butter and sugar emulsifies and bubbles up the sides of the tart pan all the way around. Bake at 350 degrees for approximately 20 minutes for individual servings and up to an hour for larger 8 portion tarts. The tarts will be ready when the puff pastry is fully cooked and crispy. Place a serving plate on top of the tatin. Using a potholder or thick towel turn the tatin out onto your serving plate. Be gentle so the apples stay in the pretty shape you lined them into the tart pan.