Apple Tarte Tatin

Apple Tarte Tatin Ingredients

6 lg Firm; sweet apples (such as	4 tb Unsalted
1 Lemons; halved (1 to 2)	Butter
1 c Sugar	1/2 lb Puff pastry
1/4 c Water

Instructions for Apple Tarte Tatin

Apples are most bountiful during the fall, and theres no better way to impress your family or dinner guests than with a freshly baked Apple Tarte Tatin, a simple and elegant dessert created by two sisters from the Loire Valley who earned their living making what the French call "tarte des demoiselles Tatin, or "the tart of two unmarried women named Tatin." This famous French upside-down apple tart is made by covering the bottom of a shallow baking dish with butter and sugar, then a layer of apples and finally a pastry crust. while baking, the sugar and butter turn into a delicious caramel that becomes the topping when the tart is inverted onto a serving plate. Choose firm apples that wont soften while baking, like Northern Spy, Winesap or Granny Smith. You can save time and add richness to the tart by using a store-bought puff pastry, instead of making p?te bris?e or p?te sucr?e. Whichever pastry you use, make sure to keep it well-chilled. Martha Stewart likes to make this tart in a cast iron skillet because it helps the fruit to caramelize, but any heavy-duty nonstick pan with a heat-proof handle will do. Tarte Tatin can be made in advance and left in the pan; simply rewarm it on the stove over low heat to loosen the caramel, making it easy to remove from the pan. For a change, try making this dessert with peaches or pears, and dont forget to serve it with a dollop of freshly whipped cream, cr?me fra?che or vanilla ice cream. Its a dessert your family and friends will remember forever. 1. Heat oven to 400?. Core apples using a melon baller to retain the rounded shape of the apples. Rub apples with sliced lemons to prevent browning. Set aside. 2. Over medium heat in a 10-inch cast iron skillet, heat sugar and water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8-inch thick. Brush off any excess flour with a pastry brush. 3. Add butter to skillet. Once melted, add the apples; rounded sides down. Adding as many as possible. Remove from heat and top apples with puff pastry. Fold edges under and crimp slightly. Make 2 to 3 small cuts in the puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375? and bake until pastry isgolden brown, about 20 to 25 minutes. 4. Remove from oven and Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the Tarte Tatin. Serve warm or at room temperature. Recipe by: Marthastewart.com Posted to MC-Recipe Digest V1 #854 by Lynn Cage on Oct 19, 1997

Main Ingredient: ApplesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apple	Butter	Lemon	Puff Pastry
Salt	Sugar

Desserts Apple Butter Puff pastry Lemon Apples

for flavor and categorization

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