If you’re looking for a show-stopper dessert, a Tarte Tatin will impress just about everyone. Its cobblestone look and not-too-sweet caramel apples are the perfect end to a meal.
I use my go-to pie dough recipe for the crust (pg. xx), but if you’re in a rush, there is no shame in using puff pastry. Whisk homemade whipped cream with powdered sugar and a tablespoon of apple brandy to top it off.1.
Preheat oven to 400°F. Peel each apple, remove cores and seeds and cut into 6 pieces. Squeeze juice from lemon over the apples and toss well.2.
In a large deep skillet, heat the sugar over medium-high heat, without stirring, until it begins to liquefy (about 4 minutes).
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