| 75 | 76 | 77 | 78 | 79 |
| 1 | 26 | 53 | 79 | 105 |
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Tarte Tatin : COLLECTION
Cover pan with pastry (to overhang).
Bake @ 200C/400F for 25 mins.
Turn pan upside-down onto plate: lift off pan to reveal tart.
If necessary, broil until apples are caramelised.
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Based on: Jules Bond: The French Cooking I Love (Amiel, NY, 1970s).
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Micro Tarte Tatin
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(serves 2)
One-third portion of Pate Brisee as above, rolled 3mm thick
to diameter of 15cm.
4 tart eating apples
50g unsalted butter
80g dusting sugar
Heat microwave browning plate @ 100% for 8 mins.
Peel and core apples: cut each into 12 wedges.
Melt one-third of butter on browning plate: place apples
on plate and dust with sugar.
Cook uncovered @ 100% for 2 mins.
Transfer apples to 15cm diameter Corning dish: dot with
remaining butter.
Cook @ 70% for 3 mins and turn over apples.
Cover (carefully - hot!) with pastry: pierce holes in pastry.
Cook @ 70% for 3 mins, ignoring pastry 'bubble-up'.
Turn dish upside-down onto serving plate: allow 5-6 mins to
cool before lifting off dish.
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http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/tarte-tatin-coll.html (2 of 3) [12/17/1999 11:31:48 AM]
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