This updated version of our Tatin uses Puff Pastry and Gala Apples, it is tarter than the version using Delicious and Pie Crust.
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.
6 Tbls (half a stick) of unsalted butter
1 Cup Casper sugar
8-9 Gala Apples, peeled into sixes)
1 sheet frozen Puff Pastry (thawed)
Preheat Big Green Egg with Grid in place. When up to temperature place tatin pan on grid and dump in the Casper sugar; create a Carmel and remove from heat.
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.
Roll out pastry and tuck into edges of pan, place on pizza stone and close lid. Bake for 35 minutes. Remove from heat and let set for 10 minutes.
4. Invert onto the companion serving plate by grasping the pan handles with hot pads, and turn them over together.
Gently lift the pan from the plate as the apples drop down over the puffed pastry. Serve warm; maybe with ice cream.