Tarte Tatin- #DaringBakers

My month starts with a simple thing- I check Daring Bakers forum just after waking up. It gives me a strange thrill and pleasure to see what is the challenge for that month. After baking the tasty Siopao last month, I was eagerly waiting for this month challenge. 

For the March Daring Bakers' challenge, Korena from Korena in the kitchen taught us that some treats are best enjoyed upside down. She challenged us to make a Tarte Tatin from the scratch.

Usually, Tarte Tatin is cooked and baked in a heavy bottom oven proof saucepan. However, in case you don't have one, you can cook the filling on stove and then you need to transfer it in the cake tin, cover it with the pastry and bake. Since, I do not have oven proof saucepan,

Ingredients for puff pastry-

• 1 cup all purpose flour
• 1 cup cold butter
• pinch of salt
• 1/2 cup chilled water

Method-

• Mix the flour, salt and butter. Knead and squeeze the mixture till you get a rough pastry.
• Roll and Fold the pastry thrice and then freeze it for half an hour. Repeat the process again after 10 minutes.

Ingredients for Tarte Tatin-

• 4 large, sweet apples.
• 1 tsp cashew
• 2 tsp lemon juice
• 4 tbsp salted butter
• 1 & 1/2 cup granulated brown sugar
• The Puff Pastry that you have made

Method-

• Peel the apples, remove the cores and cut them into quarters.
• In a large bowl, toss the apples in 1/2 cup granulated brown sugar and 2 tsp lemon juice.
• After 10 minutes, discard the moisture came out from the apples.
• Now melt the butter and brown sugar together till you get dense and brown caramel.
• Place the apples in it. Cook in low flame for 12-15 minutes.
• Transfer it into the cake tin.
• Roll the puff pastry and cover the cake tin.
• Pre-heat the oven in 200 degree C. 
• Bake it for 30-35 minutes, till the puff pastry becomes light golden.
• Tastes best if you serve it with a dollop of vanilla icecream.