Ingredients
- For the Winding Tarte Tatin:
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- 2 puff pastry sheets
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- 4 tablespoons cinnamon sugar
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- 8 apples, peeled and cut into eighths
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- 2 tablespoons butter
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- 1 cup sugar
- For the Icing:
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- ¾ cup powdered sugar
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- 1½ tablespoons milk
Instructions
- To make the icing, combine the powdered sugar and milk.
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- Sprinkle cinnamon sugar on 2 puff pastry sheets, and then roll them up. Cool in refrigerator for 10 minutes, and then cut into round slices. Arrange slices in a circular pattern on parchment paper and cover with another sheet of parchment. Use a rolling pin to flatten. Cut pastry sheet into a circle that will fit in the bottom of a round cake pan.
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- Repeat, reserving the second pastry circle for the top.
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- In a frying pan, add butter and sugar. Heat and mix until caramelized. Add the apples, cover with a lid and heat for 2 minutes, then flip them. Cover with the lid and cook until apples are soft. Allow to cool.
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- Lay apples on top of the pastry circle, then top with the other pastry circle.