Baked Apple Tart Tatin
Chef Robert Barral, Café Provence, Brandon, Vermont
6 Golden apples
4 oz. butter
4 oz. sugar
1 sheet puff pastry
4 balls (scoops) Ben & Jerry's ice cream
Peel and quarter the apples.
Spread the butter in the bottom of the pan and place the sugar on top.
Arrange all the apples in the pan nicely.
Place the puff pastry on top and bake in the oven for 30 minutes.
As soon as the apples are cooked, remove the pan from the oven.
Remove the puff pastry from the top of the apples and evaporate on top a burner all the apple juice. Continue to cook until caramel is formed.
Place the puff pastry back on and flip the apple tart. At this point, the apples are facing the top, and the apple tatin is ready to be served.
Cut wedges and finish the dish with vanilla ice cream.