Mark Bernstein described how he makes tarte tatine yesterday. And that prompted me to get some apples and puff pastry from the market.
Simple to make, and delicious. Leftover tart for breakfast, I think.
Next time I’ll remember to puncture the pastry with a fork so all the caramelized apple, sugar, and butter can soak into the crust.
For the more ambitious, there’s another recipe where you make carmel, stack up some apple slices in that, and bake the assembly with a sheet of pastry on top. [Thanks, Todd]