Skillet Giveaway and Tarte Tatin!

I mentioned a couple weeks ago that CSN had contacted me, wanting me to do a product review from their site cookware.com and host a giveaway on my blog. Anxious to remake the tarte tatin I loved in the puff pastry unit, I selected a nonstick skillet. If you're impatient and want to get straight to the details of the giveaway, scroll down to the bottom of this post.


The skillet is a nonstick Farberware skillet. It's very lightweight, but felt sturdy when I was using it. And it is certainly nonstick. This tarte has a lot of gooey caramel that usually sticks to the bottom of the pan when it's flipped over (tarte tatin is an apple tart that is baked in a skillet, upside down, and then flipped over), but when I flipped it over this time, there was no caramel left on the bottom. I think it's pretty great so far, and can't wait to use it more. The only drawback to the pan though is that the handle is metal, and it can get really hot when you use it. This is true of almost all skillets, and all the pots and pans we use at FCI, but I felt that I should point it out.

Tarte fresh out of the oven, look at how clean the skillet looks

Ok, time for the recipe. Whether or not you win the skillet, I highly recommend trying this out. It's my perfect dessert - simple, delicious, and apple. Before we go into the details, I have a confession to make...I used store-bought frozen puff pastry. I fully intended making my own, but it's a time consuming process, and time is not in abundance for me lately. If you can make your own, I recommend doing it, but if you don't have time, frozen puff pastry will work just fine.

Shhhhh...don't tell Chef Cynthia

Ingredients:

Pastry dough, enough to cover the pan (I used puff pastry, but you could use a pate sucree or pate brisee)
5 tbsp unsalted butter, cut in pieces
1 1/4 c sugar
5 Golden Delicious apples
1 tbsp vanilla extract

Tarte covered in puff pastry, before going into the oven

Directions:

1. Roll out puff pastry or thaw if you are using store-bought.
2. Peel, halve, and core the apples.
3. Put the apple halves round side down in the pan (crowd them in there together, I only used 4 apples in the 12" pan, but wished I had 1 more).
4. Put the pan on the stovetop over medium heat. When the apples start to brown, add the sugar.
5. Lower the heat and cook until the sugar caramelizes.6. Add the tbsp of vanilla extract over the top of the apples.
7. Remove the pan from the heat and allow to cool.
8. Cover the apples with the puff pastry, tucking the extra into the pan (do not allow pastry to hang over the edge of the pan).
9. Bake the tart at 350 degrees for 25-30 minutes, or until the pastry is nicely browned and baked through.
10. Remove the tart from the oven and immediately unmold it onto a plate or serving dish. Be very careful - the caramel will be extremely hot. I put the plate over top the pan and then in one rapid motion (wearing oven mitts), flip it over.

Finished product!

Ok, so now the good part, the giveaway! It's very simple to enter - just leave your name and email address in the comments section, and I'll use a random number generator to pick the winner. Tarte tatin has been my favorite dessert featured on my blog, so feel free to let me know what yours has been in the comments. You have until this Friday at 3:00 pm EST. One entry per person! Good luck!