SPICED RUM TARTE TATIN

For the Filling

Peel and quarter Granny Smith apples. Set aside.

For the Caramel

Combine the sugar and water in a medium sauce pot over low heat to begin, until the sugar becomes clear, about 1 minute.

Then, increase the heat to medium low, and pay careful attention to the color. Stir or whisk occasionally as the mixture begins to brown and caramelize.

Finally, add the rum, and carefully flambée until the flames subside and the alcohol smell has dissipated.

For the Filling (continued)

Transfer the caramel mixture to a large sauté pan followed by the apples, and stir to ensure an even coating of caramel. Cook for about 5-8 minutes over medium heat to release their moisture.

Arrange the cooked apples in a greased cast iron skillet and drizzle with the remaining caramel.

For the Baking

Top the cast iron skillet with puff pastry trimmed to size and poke many holes about a half-inch apart to allow steam to escape.

Bake at 350°F for about 25 minutes or until a light golden crust forms.

While the Tarte Tatin bakes, make homemade vanilla whipped cream.

For the Vanilla Whipped Cream

Combine all ingredients in a chilled mixing bowl and whisk vigorously until medium peaks form.

For the Assembly

Once the Tarte is finished baking, carefully invert the pan onto a plate, patching the dessert up as necessary.

Serve warm with fresh vanilla whipped cream!