Apple Tarte Tatin – Lodge Cast Iron
The key to this French delicacy is cooking the apples low and slow, and adding more as the slices in the pan cook down. The tighter packed the apples, the more
Ingredients
- 8 apples, peeled, quartered, cores removed
- 1 tablespoon plus ¼ teaspoon salt, divided
- 85grams of salted butter, softened
- ⅔ cup plus 2 tablespoons coconut sugar, divided
- 1 sheet puff pastry, thawed
- ¼ cup all purpose flour
- 240mls cream
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