Chef’s note: This version of the famous French upside down caramel apple tart can also be made with fresh peaches or pears but sharp, crisp Granny Smith apples capture the essence of the softly sea scented days and spectacular sunsets on Plum Island.
One sheet puff pastry
½ pound unsalted organic butter
¼ pound granulated sugar
4 Granny Smith apples, peeled, cored, and sliced
1 pint all natural vanilla ice cream
Preheat oven to 500° F
Cut the puff pastry sheet about 10% bigger than the size of your medium-sized oven- proof skillet or sauté pan. The pastry will be placed over the pan before baking.
In a skillet or sauté pan, slowly melt the butter and sugar together until it caramelizes.
Carefully arrange apple slices in a circular pattern over the warm caramel. Place the cut puff pastry sheet over the caramel and apples. Curl the outside of the pastry inward, gently tucking it in around the pan. Place the pan in the oven for approximately 12 minutes, or until the pastry has risen and is golden brown.
Remove the pan from the oven. Place a larger plate over the top of the pan and carefully flip the tart, apple-side up, onto the plate. Serve warm with vanilla ice cream.