Golden Apple Ginger Tart Tatin
6 tablespoons unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
5 medium-size Golden Delicious apples, peeled, quartered and cored
1 tablespoon minced fresh ginger
10-inch circle of chilled all-butter puff pastry, 1/8-inch thick
Lightly whipped crème fraiche or vanilla ice cream
Preheat an oven to 375F.
In a heavy 9-inch oven-proof frying pan over medium high heat, smear the butter over the inside of the pan to coat it completely. Sprinkle the sugar and salt over the bottom distributing evenly. Starting on the outside, make a ring of apples, rounded side down, over the sugar packing them in together as close as possible with the narrower side towards the center. Continue to fill the pan with as many apples as you can fit. Sprinkle the ginger onto the top of the apples. Set the pastry on top of the apples and press in between the apples and tuck the edges into the side of the pan.
Place the frying pan over medium heat and cook until the juices from the apples begins to bubble around the edges, about 3 to 4 minutes. Continue to cook until the juices turn deep golden brown and thicken slightly, about 8 to 10 minutes. Place the pan in the oven and bake until the apples are tender and the pastry is golden brown and puffed, 45 to 50 minutes.
Remove from the oven and let sit 5 minutes. Place a serving plate upside down on the top of the pan and holding the two together as tight as possible, flip the tart tatin quickly being careful not to get spattered by the liquid.
If some of the fruit is stuck to the pan, use a spatula or fork to dislodge it and rearrange it on the tart. If you aren’t serving the tart tatin immediately, leave it in the pan. When you are ready to serve, place the tart back in the oven for 15 minutes to melt the caramel. It’s always a good idea to shake the pan back and forth a few times to loosen the apples.
Serve warm or room temperature with lightly whipped crème fraiche or vanilla ice cream.