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|Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings.||This recipe was chosen specifically for a dessert wine. If you would like to learn more about dessert wines, and see the rest of our dessert recipes, click the link above.|
1 1/2 sticks unsalted butter
1. Preheat oven to 425 degrees. Allow the puff pastry to come to room temperature.
2. In a heavy skillet (we prefer cast iron), over medium heat melt the butter. Add the sugar. Once the ingredients have mixed, spread the buter and sugar around the skillet.
3. Starting from the outer edge, begin placing the apple slices around the skillet and work inward in a spiral manner. Keep the heat at a medium setting and allow the apples to get tender and the sugar and butter to become golden. Remove from the heat.
4. Allow the apples to cool somewhat. Then take the puff pastry and cover the apples, tucking the pastry around the apple mixture. Bake for 12 to 15 minutes at 425, then lower the temperature to 350 and bake for another 10 to 12 minutes until the pastry is risen and crisp.
5. Remove from the oven a let stand until cool enough to handle. Invert the tatin onto a warm plate. Serve with creme fraiche, sour cream or ice cream.