Makes 4 servings.
With store bought pareve puff pastry, this is a simple, quick and easy winter dessert. In a classic Tarte Tatin, sugar and butter is caramelized, apples are placed over and it is topped with short crust pastry. In this recipe, I use maple syrup, which makes it easier. It is delicious as is or with ice cream or sorbet.
- 1 tablespoon unsalted margarine
- ¼ cup maple syrup
- 3 Granny Smith apples, cored, peeled, thinly sliced
- Puff pastry sheets which come in 17.3 ounce packages (See Note)
- Preheat the oven to 350F.
- Melt the margarine over medium heat in an 8-inch non-stick skillet and add the maple syrup.
- Remove from heat and arrange the apples attractively on the bottom of the skillet (remember this will be the top after baking).
- Cook for about 5 minutes over medium low heat, until the apples are JUST soft.
- Roll out 2 sheets of pastry, one at a time, just large enough to cut out two 9-inch circle. Place each circle over the apples tucking in EDGES VERY WELL.
- Bake for about 40 minutes, or until the pastry is puffed and golden.
- Let rest for 2 minutes and invert unto a platter.
- I like to serve this dessert warm or at room temperature.
I use Pepperidge Farm Puff Pastry Sheets.