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Tart Tatin
Tart Tatin
From: [email protected] (Rene Gagnaux)
Dat e: Wed, 3 Nov 1993 11:00:00 +0100
The 'tarte tatin', a 'reversed' french apple pie ... I apologize for my
english, because the 'tarte tatin' is difficult to describe without
pictures :-(
Categories: Pies
Servings: 6
3
2
1
00 g Puff pastry (2/3 lb
00 g Sugar (7 oz)
00 g Butter (3 1/2 oz)
2
kg Apples (4 3/8 lb), peeled,
-- cored, cuted in halves
For a 26 cm (10.2 in) diameter pie form
Roll out the pastry ( 2 mm, 1/10 in, thick) to a 30 cm (11.8 in) disc and
leave it to rest in the refrigerator.
Pre-heat the oven to 220 oC (435 oF).
Butter a 26cm-diameter disc of baking parchment and carefully line the
base of the tin with it. Spread the sugar over the paper, shaking it
evenly over the surface, place in the middle of the oven and bake for some
8
minutes to caramelize the sugar. Keep care !! Caramelize to light golden
brown !! Then add the butter, let it melt, tttooto and leave to cool a
little.
(You can try without baking parchment: it's difficult to unmold !!)
Place the halved apples vertically side by side (i.e. they MUST be higher
than the rim of the tin !). Bake for some 25 minutes (at the same
temperature), tttooto.
'Line' (i.e. cover) the apples with the pastry disc . Bake for 20 ... 25
minutes (at the same temperature), tttooto.
Let cool 5 minutes on a rack, then turn over and unmold the 'tarte tatin'
on a plate, remove the baking parchment.
The 'tarte tatin' look now like an apple pie :-)
Serving: warm or lukewarm with 'creme chantilly'
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/tarte-tatin.html (1 of 2) [12/17/1999 11:31:49 AM]
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