Tart Tatin

This dessert is rustic which makes it a snap to prepare. I found a box of puff pastry in the freezer and staying true to my pantry meals this week, I combined that with the apples I bought on sale at the store. But don't just limit this tart to apples. Pears, peaches, nectarines or plums would be equally delicious.

Serves 8

6 medium crisp apples, peeled, cored and cut into 6 slices per apple
1 sheet of frozen puff pastry, thawed
juice of half a lemon
2 tablespoons of water
1/2 cup of sugar
2 tablespoons butter
1/2 teaspoon of cinnamon

Preheat oven to 375. In a large 12 inch oven-proof skillet over medium/high heat, melt the sugar, water and lemon juice together. Cook stirring often until the mixture reduces and thickens. This may take about 7-10 minutes. Add the butter, stir until melted. Lower the heat to low and arrange the apple slices in a circular design in hot syrup. Raise the heat to medium and let the fruit cook in the syrup for another 7 minutes. Roll out the pastry on a lightly floured board to 11 inches. Turn the heat off of the fruit. Lay the pastry over the fruit tucking in the edges. Cover with a lid and place in the oven for 15 minutes. Remove the lid and continue baking for another 15 miutes. Remove the tart from the oven and let it cool another 15 minutes. Run a kinife around the edge of the tart and carefully invert it onto a serving platter. Serve warm with whipped cream or vanilla ice-cream.