Apple Tarte Tatin
Preheat oven to 375 degrees.
Peel and core the apples, slice into quarters.
In an oven proof 10” skillet, add your butter and sugar. Allow to melt over medium to medium-high heat. Mixture will begin to slightly bubble ~1-2 minutes.
Place your quartered apples to the butter sugar mixture (don’t worry about placement yet.)
Sprinkle with your flake salt, a little more salt to get a salted caramel if you choose.
Allow the apples to cook and caramelize for about 12-15 minutes, stir the apples every few minutes to cook evenly. Syrup should thicken and turn a light amber color.
While apples are cooking, mix your Krusteaz Buttermilk Pancake mix. In a bowl, add you mix, water and cinnamon. Whisk and until just blended. Do not overmix. Let batter stand for at least 2 minutes.
Once your apples and caramel are cooked – remove from heat and position your apples in a fanned style (this will be the top of your dessert.)
Pour your Krusteaz batter over the top to cover apples completely.
Place your ovenproof skillet on a parchment lined sheet pan (just in case any drips).
Bake for 25-30 minutes in middle of oven, until pancake mixture is cooked through fully.
Remove from oven, let cool for 10 minutes.
After 10 minutes, run a knife along the edges. Place a serving plate on top of your skillet and carefully flip the Tarte Tatin. Spoon any caramel sauce back on and reposition any apples.
Top with vanilla ice cream or whipped cream of you desire. Enjoy. Refrigerate after 1st day and enjoy for 5 days.