When I was an apprentice, I had to perfect a four-star version of this classic dessert. It was painfully involved and difficult. Over the years, I discovered that I much prefer a more rustic take. The fundamentals remain the same, and I still love the Tatin technique. The sound of the buttery caramel sizzling is music to my ears. Serve this with a little crème fraîche, and life is beautiful.

　　

Ingredients

Serves 8

　　All-purpose flour

　　1 (9-ounce) sheet frozen all-butter puff pastry, thawed

　　7 tablespoons unsalted butter, preferably cultured, at room temperature

　　1/2 cup sugar

　　8 to 10 Granny Smith apples (7 1/2 pounds), peeled, halved, and cored

　　Crème fraîche, for serving

　　

Step 1

Using a lightly floured rolling pin, roll the puff pastry on a lightly floured work surface into a 10-inch round. Transfer to a cookie sheet and freeze until firm.

　　

Step 2

Preheat the oven to 400°F.

　　

Step 3

Mash together the butter and sugar in an ovenproof nonstick 10-inch skillet with your fingers. Pat into an even layer covering the bottom of the pan.

　　

Step 4

Arrange the apple halves upright in concentric circles around the pan; they should fit very snugly. If necessary, cut some halves into quarters to fill in any gaps.

　　

Step 5

Set the pan over high heat and cook, turning the pan occasionally for even browning, until the caramel bubbles rapidly and becomes medium-dark amber around the edges and on the bottom. Carefully transfer to the oven and bake until the apples become very soft, about 20 minutes.

　　

Step 6

Top with the puff pastry and bake until puffed and brown, about 15 minutes. Let cool to room temperature, about 1 hour.

　　

Step 7

When ready to serve, warm over medium heat to loosen the tarte from the pan, about 1 minute. Center a serving plate over the pan and carefully invert the plate and skillet. Remove the skillet, cut the tarte into wedges, and serve with crème fraîche.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.