Tarte Tatin (easy) de Stepanie

French Polynesia Sailing Trip – 2009

Cut 5 apples or 1 pineapple (enough to fill pan)

Big tarte pan – put on fire (stove)

Sugar the bottom.  Cook until sugar makes caramel

Throw fruit in pan and pat them down.

Put puff pastry dough on top; poke a couple of holes in dough.  (Pate feuillete)

Bake 35 minutes at 356 degrees (180 Celcius ?)

If fruit is juicy, turn pan over just before serving.  If fruit is not juicy, turn it over immediately to keep fruit from sticking.

Serve medium warm.