La Tarte Tatin (caramalized Apples On Puff Pa
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Tarte
- 5 lb Apples - Golden Delicious, peeled, cored,
- 1/2 ts Cinnamon
- Cut
- 1/2 Stick unsalted butter - melted (1/4 cup)
- Quartered and tossed with lemon juice
- Sugar
- 1/2 lb Puff pastry - fresh or thawed frozen
- 1 c Sugar
- 1/4 c Water
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Calories per serving: Number of Servings: 4 Fat grams : Approx. Cook Time: Cholesterol per serving: Marks:
- *DIRECTIONS*
- FOR PASTRY: Preheat oven to 300F. Roll pastry 1/8-inch thick. Cut into circle 1 inch larger than diameter of 1-quart souffle dish. Transfer to baking sheet, prick with fork and bake 30 minutes. If not quite browned, increase heat to 350 F and continue baking until nicely colored. Let cool on wire rack. Heat oven to 350F. Combine 1/2 cup sugar with water in 8-inch skillet and cook, swirling pan frequently, until caramelized. Pour into 1-quart souffle dish. Begin adding apples, arranging vertically (fill dish as compactly as possible since fruit will shrink during baking). Lay remaining apples (or as many as possible) on top. Sprinkle with remaining 1/2 cup sugar and cinnamon. Pour melted butter evenly over top. Cover with foil, making several slits to allow steam to escape. Lay piece of foil on lower oven rack to catch any juices that might overflow. Bake, basting frequently, until apples are tender, about 1-1/2 hours. Remove from oven and cool 15 minutes. Carefully pour off juices into 8-inch skillet and boil over medium-high heat until reduced and caramelized. Run knife around inside of souffle dish to loosen apples. Set pastry over fruit. Place serving plate on top and invert. Pour caramelized juices over top. Heat heavy skillet until quite hot. Dust tarte with sugar and hold bottom of hot skillet over top of tarte to sear sugar, or place under broiler. Repeat 3 more times. Serve warm or cold.
- Serves 4.
- From Ernie's, San Francisco, CA. Published in Favorite Restaurant Recipes, Bon Appetit, 1981.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Grill or grill pan
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Baking tray
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Baking dish
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Chef's knife
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Vegetable peeler
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Pastry brush