How to Make Tart Tatin from Castlevania: Order of Ecclesia

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Vanilla Poached Apples:
1 1/2 pounds Pink Lady Apples
1/3 cup sugar
1/2 bottle hard cider
2 TBL brandy, optional
2 tsp lemon juice
1 vanilla bean, split (optional)

Caramel
3/4 cup sugar
1 TBL corn syrup
1/4 cup water

Frozen Puff Pastry
No Stick Spray

For Apples: Peel and core apples. Slice in half. Spray a small cast iron pan with no-stick spray. Arrange apples into one layer best you can. Add in 1/2 bottle of hard cider, brandy, sugar, lemon juice, and salt. Bring to a very low simmer, cover, and cook on low for about 20 minutes or until apples are barely cooked.

Carefully remove apples from pot and place on a plate. Once cool, place in fridge for at least a few hours. In the meantime, reduce juices until a thick syrup forms, about five minutes. Place glaze in the fridge until ready to use.

For Caramel: Spray a small pot with no stick spray. Spray a 9 inch cast iron pan with no-stick spray. Add sugar, corn syrup and water. Bring to a boil, and cook until amber in color. Remove from heat, add butter. Carefully, pour caramel into prepped cast iron pan.

Preheat oven to 425 degrees. Roll out puff pastry dough, rolling edges into the center. Dock the top of the dough with a fork. Arrange apples flat side up in the caramel in the pan. Place puff pastry over apples tucking it into the edges. Bake for 15 minutes at 425, then another 20 minutes at 350.

Carefully remove from pan. Using mitts, flip the tart out and add apples back in place if they slip out. Lightly top with reserved glaze. Allow to cool to room temperature before slicing and serving. Good alone or with vanilla ice cream.