Bruntmor Pre-Seasoned Cast Iron Round Bakeware Pan Tarte Tatin Dish Pan Black

Description

Key Features:
Shallow design for baking traditional pastries, pies and quiches
Inverted handles for flipping the dish to release contents
Even heat distribution and superior heat retention.
Colorful, long-lasting exterior enamel that resists chipping and cracking
Safe at any oven temperature I
deal for crafting upside down tarts as well as simmering, reheating, cooking, and warming dishes
Cleaning your enameled cookware after each use:
Before washing, allow cookware to completely cool.
Hand wash with warm soapy water to preserve cookware’s original appearance
Always dry cookware thoroughly before storing in a cool, dry place. Do not stack cookware.
Maintain the tightness of all handles and knobs by checking and retightening them regularly.
6 to 8 large, firm-fleshed apples, preferably Braeburn, or use a mix of Honeycrisp and Granny Smith
6 tablespoons/80 grams salted butter, very soft
⅔ cup/135 grams granulated or light brown sugar
1 sheet all-butter puff pastry, about 8 ounces (store-bought is fine)
Use Yours Today
Tarte Tatin
At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don’t worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days.
When ready to cook, heat oven to 375 degrees Thickly coat the bottom with butter. Sprinkle sugar evenly on top.
Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the “button.” Arrange the remaining apple pieces, each one standing on its flat end.
Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
Roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet.
Lift out the circle and drape gently over the apples
Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes
Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
Let cool 5 minutes, then carefully turn out onto a round serving plate.