This updated version of our Tatin uses Puff Pastry and Gala Apples, it is tarter than the version using Delicious and Pie Crust using the Emile Henry Flame Top Tarte Tatin.
Tarte Tatin should be made with firm dessert apples: many cooking apples will cook down into a purée. This recipe calls for apples known to be excellent baking apples like Gala Apples Acceptable substitutes include Fuji, Red Delicious and Golden Delicious which are not typically used for apple pies.
€ 1 Cup Casper sugar
€ 8-9 Gala Apples, peeled into sixes)
€ 1 sheet frozen Puff Pastry (thawed)
2. Remove Grid and replace with Plate Setter and Pizza Stone and close lid, stabilize temperature to 350 degrees. Place apples (fit tightly) and add butter.
4. Invert onto the companion serving plate by grasping the pan handles with hot pads, and turn them over together.