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This month's recipe is from Wolfe and can be found here: Apple Tarte Tatin Recipe

YIELD: Makes 8 servings

INGREDIENTS

Ingredients

1 tablespoons plus 2 teaspoons unsalted butter 2 cups sugar 1 tablespoon light corn syrup 1 tablespoon water

Ingredients

8 large (3 to 4 pounds) firm, tart apples, peeled 1/2 (17 oz.) package puff pastry sheets Flour

Preparation Method

• Generously butter the bottom and sides of a heavy 10” round cake pan or sauté skillet.
• Set aside.

For the caramel:

• In 2-quart sauce pan on Wolf cooktop over medium high heat, combine butter, sugar, corn syrup and water with a heat-resistant spatula.
• Stirring constantly, heat until the mixture liquefies.
• Continue to heat just 1 minute longer and immediately remove from the heat.
• Mixture will be dark amber brown.
• Pour into buttered pan and set aside.
• Position oven rack to oven position 3.
• Preheat Wolf oven on BAKE at 400°F.
• Core apple by slicing knife vertically from top to bottom on either side of the core.
• Repeat with the remaining 2 sides of the apple.
• There will be 2 large sides and 2 small sides of apple.
• Discard core.
• Repeat with all apples.
• Arrange the larger pieces over the surface of the caramel in the cake pan.
• Arrange the remaining apple sides over and around the larger pieces.
• Place pan in center of baking sheet in center of oven for 50 minutes, or until apples are tender.

For the pastry:

• Lightly flour a countertop and gently unfold puff pastry sheet.
• Roll out edges to make a 10-inch square.
• Prick the pastry surface 30 times, creating small holes over the surface of the pastry.
• Place on a baking sheet lined with plastic wrap.
• Place in Sub-Zero refrigerator until needed.
• After apples are tender, gently slide the pastry over the apples and tuck in sides of pastry around apples.
• Place in oven and bake another 30 minutes, or until pastry is golden brown.
• When tart is done, remove from oven and allow to cool for 30 minutes on a wire rack.
• Place a 12” to 14” flat serving platter, top side down, over the tart.
• Invert the tart onto the platter, being very careful of hot caramel.
• Allow the pan to sit upside down on the platter for a couple of minutes.
• Remove pan.
• Cut into wedges and serve warm.