@bakeswithrach

Food isn’t waste unless it’s wasted. Let’s turn these apples into my favorite dessert. Recipe below! Recipe👇 Claire Saffitz Foolproof Tarte Tartin -7/8 medium, firm apples -200g maple syrup -74g brandy or rum -2 tsp apple cider vinegar -big pinch salt -200g sugar -43g butter, cubed, chilled -1 sheet puff pastry, thawed Skin, core, and half your apples. Place them upright into a cast iron skillet, cover with maple syrup, brandy, 1tsp of the vinegar, and a sprinkle of salt. Cover tightly with foil, and bake at 275F for 1hr – 1hr 30 min, until tender. Remove from skillet and set in fridge to cool, leaving the liquid in the pan. Cook the remaining liquid in the pan over medium heat until reduced to about 1/2 cup and syrupy. Pour into a separate container and clean pan. In the same pan, make your caramel by sprinkling a thin layer of sugar over the base of the pan, on medium heat. Cook undistrubed until melted, and then add another thin layer of sugar, stirring gently to incorporate. Continue until all sugar is added and the caramel is very liquid in the pan. Remove from heat and add the butter, 1tsp of salt, and the remaining tsp of vinegar slowly, being careful as they will sputter and splash as you add them. Let the pan cool until the caramel is hard, ~10 min. Preheat oven to 425F. Add the cooled apples round side down to your pan, getting them as closely packed as possible. Roll out your thawed puff pastry and drape over the apples, tucking the excess down with a spoon. Bake for 20 minutes and then reduce heat to 350F and continue to bake for 30-40 more minutes, or until golden brown on top. Remove from oven and let sit for 5-10 minutes. Using a wire rack over a baking sheet or the sink, CAREFULLY and quickly flip the tarte. Serve warm

♬ original sound – Rach