Tarte Tatin

Yield: 10-12 servings

• 6-8 assorted apples, peeled, halved, cored
• 3/4 cup maple syrup
• 1/4 cup bourbon
• 2 sheets frozen puff pastry dough, thawed

Salted Caramel:

• 1 cup white sugar
• 1 tbsp light corn syrup
• 1 tsp Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt
• 1/4 cup heavy cream
• 1 tbsp bourbon whiskey
• 2 tbsp unsalted butter

Arrange apples upright in a 10” lodge skillet. Cook indirect low heat (two right burners low, two left burners off) in Napoleon p500rsib until tender, about 75-90 minutes. (temp around 350)

Remove apples from skillet, strain the liquid, then return to the skillet and reduce liquid to syrup consistency. Remove from the skillet and rinse skillet. (reduce from 1 cup to 1/4 cup)

Brush excess flour from the surface of the puff pastry. Stack one sheet on top of the other. Fold in half. Roll out to compress, then fold in half again in the opposite direction. Roll the pastry out to roughly 10”x10”. Trim into a circle, wide enough to cover the top of the skillet.

To make the salted caramel, bring the sugar, corn syrup and salt to a boil in a small skillet. Boil until the sugar darkens to a caramel color. Remove from heat, add cream and bourbon and stir until smooth. Add butter and stir.

You might also enjoy: Carrot Cake Cupcakes

Return apples to skillet on top of caramel. Top with puff pastry. Tuck the edges into the skillet. Bake at 400 indirect until puff is browned and cooked through, 60 minutes

Flip skillet to turn out on platter. Glaze tops of apples with reserved syrup/glaze.