Apple Tarte Tatin
4-5 apples, preferably golden delicious
2 Tablespoons unsalted butter
4 Tablespoons sugar
2 sheets frozen GeeFree puff pastry
1 egg, beaten
gluten-free flour for dusting (I use tapioca starch or brown rice flour)
Mend the two sheets of puff pastry together by applying a little egg wash and overlapping the two pieces by ½ inch. Roll pastry out to ¼ inch thickness using a little gluten free-flour to prevent any sticking.
Place the rim of a medium frying pan (approximately 9 inches, with heat proof or removable handle) over the puff pastry and cut to fit. Return puff pastry to refrigerator until needed.
Peel apples. Slice in half lengthwise and cut each into 2 thick wedges. Remove seeds.
Melt butter in frying pan. Stir in sugar and arrange apples neatly to fill the bottom of the pan. Cook for approximately 10-15 minutes or until apples have caramelized and juices have become thick, dark, and syrupy. (Cooking time will depend on the moisture content of the apples.)
Place puff pastry over the apples and tuck the excess down the sides. Pierce the center of the puff pastry with 2 knife holes, then brush with egg wash.
Place pan in a pre-heated oven (425F) and cook for 20 minutes or until pastry is crisp and golden.
Allow to cool slightly, then invert onto a serving plate. Serve with whipped cream if desired.
Recipe courtesy of Chef Jason Roberts in partnership with GeeFree