Apple Tarte Tatin
from the Take Home Chef
9″ oven proof pan
2-3 apples, peeled, sliced
1/2 c butter, room temperature
puff pastry
1 c sugar
confectioners sugar
2 vanilla beans
2 cinnamon sticks, broken in half
Pat butter into bottom of pan. Split beans lengthwise, scrape seeds into sugar. Pour sugar on top of butter. Cook on medium heat until butter and sugar are melted. Sugar will be light golden color. Remove from heat. Place vanilla beans and cinnamon sticks in pan so they divide the pan in quarters. Place apple slices in pan, ends toward the center.
Place the puff pastry over all and tuck in around the edges. Prick with a fork. Refrigerate tarte for 1 hour. Bake at 375 for 20-25 min until golden brown. Remove from oven and let cool for about 20 min. Return to stove on high heat until the caramel in the pan begins to bubble. Invert onto serving plate and dust with confectioners sugar.
