Tarte Tatin Cappuccino

Ingredients

Puff pastry

1 sheet, thawed

Apples

4 medium, peeled, cored, and sliced

Unsalted butter

4 tablespoons

Granulated sugar

1 cup

Ground cinnamon

1 teaspoon

Espresso

1/2 cup, brewed

Milk

1 cup

Cocoa powder

1 tablespoon (for dusting)

Whipped cream

1 cup (for topping)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry sheet on a lightly floured surface and cut it into a circle slightly larger than your baking dish.
3. In a large skillet, melt the unsalted butter over medium heat. Add the granulated sugar and ground cinnamon, stirring until the sugar dissolves and the mixture begins to caramelize.
4. Add the sliced apples to the skillet. Cook for about 10-12 minutes, until the apples are tender and coated in the caramel sauce, stirring occasionally.
5. Transfer the caramelized apples to a greased baking dish, arranging them in an even layer.
6. Carefully place the puff pastry circle on top of the apples, tucking in the edges to seal the filling.
7. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
8. While the tart is baking, prepare the cappuccino sauce. In a small saucepan, combine the brewed espresso and milk over medium heat, stirring until hot but not boiling.
9. Using a frother or whisk, froth the milk until it becomes creamy and foamy.
10. Once the tart is done baking, remove it from the oven and let it cool for a few minutes before inverting it onto a serving platter.
11. To serve, slice the tart into wedges and place each slice in a bowl. Pour the cappuccino sauce over the tart, and top with a generous dollop of whipped cream and a dusting of cocoa powder.
12. Enjoy the irresistible combination of flavors in this Tarte Tatin Cappuccino!