Title: Honeyed Tarate Tatin
Categories: Jewish
Yield: 10 Servings

1/4	lb	Butter, cut in thin slices
1	c	Sugar
6	lg	Granny Smith apples, peeled, cord and sliced
1/2	c	Honey
1/2	lb	Frozen puff pastry, defrosted

Arrange the butter slices across the bottom of a 10 inch nonstick - oven proof skillet. Sprinkle with the sugar. Arrange a fully packed layer of apple slices attractively over the sugar. Pack the remaining apple slices on top and cook over moderate hat until the sugar has caramelized and is bubbling vigorously around the apples.

Preheat oven to 425 degrees.

Drizzle the honey over the top and continue cooking until the apples are tender and most of the liquid has evaporated. Cool for 10 minutes.

Cut the pastry into a 12 inch round and drape over top of the pan. Bake in the preheated oven for ten minutes. Reduce oven temperature to 350 degrees and bake until the crust is crisp and brown, about 20 minutes longer.

Cool for ten minutes and unmold upside down onto a serving platter. Cut in 10 slices.

Per Serving: 380 cal; 2 gm protein; 55 gm carbo; 18 gm fat; 25 gm chol; 7 gm sat fat; 59 gm sodium

Washington Post September 11 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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