Tarte Tatin

1 sheet thawed puff pastry dough
2 lbs Granny smith apples (4-6 apples)
1/4 lb butter (1 stick)
3/4 c sugar
1 c heavy cream
1/2 c sour cream

optional: splash of calvados, spiced rum or Grand Marnier



unfold puff pastry and place it on a parchment lined cookie sheet.
dock pastry evenly with fork to prevent uneven rising.
place in 400 degree oven 10-12 minutes

peal, quarter and core 2 pounds of Granny Smith apples ( 4-6 apples)

Melt a stick of butter over medium high heat in 12 inch skillet.
Remove from heat and slowly and evenly sprinkle 3/4 cup sugar onto the melted butter.
Lay the apples in the skillet, cut side down, in a pattern where they support each other.
Place skillet over high heat 10 - 12 minutes and flip over onto the other cut side for another 5 minutes at medium low to low heat.

Remove the puff pastry from the oven, lift it off the paper and press down on the top surface as needed to level the top.

Whip 1 cup heavy cream with 1/2 cup sour cream. When cream is nearly whipped add splash of calvados, spiced rum or Grand Marnier.  Finish whipping by hand.

Place apples in even pattern on puff pastry.  Add 2 T whiped cream to the remaining carmelized sugar in the pan and whisk into glaze over low heat.

Slice and serve tarte.  Spoon glaze over top and add whipped cream.