Molässa-Apple Tarte Tatin

Ingredients

• 4–5 medium firm apples (Honeycrisp, Pink Lady, or Golden Delicious), peeled, cored, quartered

• ¼ cup Molässa

• ½ cup sugar

• 4 Tbsp salted butter

• 1 tsp vanilla extract

• ½ tsp cinnamon (optional)

• Pinch of salt

• 1 sheet puff pastry, thawed

• Flour for rolling

• Optional: whipped cream or vanilla ice cream for serving

Preparation

1. Preheat oven to 400°F.

2. In an oven-safe 10-inch skillet, melt the butter over medium heat. Add sugar and cook, stirring occasionally, until it begins to melt and turn pale amber. Add Molässa, vanilla, cinnamon (if using), and a pinch of salt. Stir until smooth.

3. Add apple quarters to the skillet, rounded side down, packing them tightly. Simmer in the Molässa caramel for 8–10 minutes, gently spooning caramel over the apples as they soften.

4. Roll puff pastry lightly on a floured surface to remove creases. Lay it over the apples, tucking the edges down around the fruit.

5. Transfer the skillet to the oven and bake for 25–30 minutes, or until the pastry is golden and puffed.

6. Let it rest for 5 minutes. Carefully place a large plate over the skillet and invert the tart in one confident motion so the apples are facing up.

7. Serve warm, ideally with whipped cream or vanilla ice cream.