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Tarte Tatin : COLLECTION
Tarte Tatin : COLLECTION
From: Iain G Liddell
Dat e: Fri, 5 Nov 93 11:41:43 GMT
I now find that even my conventional TT is not traditional, since
the apples are not cooked on top of the hob.
However, here are my two TT recipes if you want to use them - the
micro-TT is very useful since it is "a deux".
-
(
(
----------------------------------------------------------------
serves 6)
oven preheated 200C/400F)
Pate brisee
-
2
1
0
3
0
----------
cups all-purpose flour
egg
.5 tsp salt
Tbs
heavy cream
.75 cup unsalted butter
Place flour in large bowl: place other ingredients in well in centre.
Gradually blend ingredients into pastry.
Chill 2 hrs before rolling out 5mm thick to 25cm diameter.
Keep pastry cool.
Fruit topping
-
0
0
0
4
------------
.5 cup unsalted butter (softened)
.33 cup brown sugar
.33 cup white sugar
-5
tart firm cooking apples
Mix sugars together.
Butter thickly a 22cm tart pan: cover with 0.5 cup sugars.
Peel, core and slice apples: lay on sugar in neat pattern.
Dot with remaining butter.
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/tarte-tatin-coll.html (1 of 3) [12/17/1999 11:31:48 AM]
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