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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Apple Tart Tatin Recipe

Brought to you by The Red Castle Inn Historic Lodgings

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Yield: 6 servings

Ingredients:
3 T butter
1-1/4 cups sugar
1/4 cup water
6-7 golden delicious apples
1/2 tsp cinnamon
1/2 of pkg 10 oz frozen puff pastry sheets, thawed

Instructions:
In an ovenproof skillet, heat butter to melt, add sugar and water and cook over medium heat until sugar dissolves and begins to bubble. In the meantime, peel, core and halve the apples and when bubbles begin to subside, add them to the frypan, hole side down. Cook and turn for about 35-40 minutes until all the apple halves are cooked. The pan holds about 13 pieces, so take out and reserve the cooked ones so all will be the same. Cook until apples are translucent, tender and the liquid is as thick as corn syrup. Remove from the heat and sprinkle round sides of apples with cinnamon. Cool at least 30 minutes. Place 1 puff pastry sheet on a lightly floured board and roll out large enough to cover the apples in the pan. Cut slits in the center to vent. Carefully place over apples, folding corners under apples and tucking down all around. Bake at 425 until pastry is puffed and golden, 20-25 minutes. Place a heat proof dish over and invert tart so that apples are on top of crust. Store and serve at room temperature. Serves 6-8.