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Tarte Tatin (A 'reversed' Apple Pie)

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. 2 kg Apples (4 3/8 lb), peeled, cored, cuted in halves
  2. 200 g Sugar (7 oz)
  3. Must
  4. 100 g Butter (3 1/2 oz)
  5. 300 g Puff pastry (2/3 lb
  6. Tarte
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.

  • 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.
  • 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

  1. For a 26 cm (10.2 in) diameter pie form
  2. 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.
  3. Pre-heat the oven to 220 oC (435 oF).
  4. 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.
  5. (You can try without baking parchment: it's difficult to unmold !!)
  6. 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.
  7. 'Line' (i.e. cover) the apples with the pastry disc . Bake for 20 ... 25 minutes (at the same temperature), tttooto.
  8. Let cool 5 minutes on a rack, then turn over and unmold the 'tarte tatin' on a plate, remove the baking parchment.
  9. The 'tarte tatin' look now like an apple pie :-)
  10. Serving: warm or lukewarm with 'creme chantilly'
  11. (tttooto = take the tin out of the oven !!)
  12. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Spatula
  • Rolling pin
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from geocities.ws (http://geocities.ws/MM113501.MMF), file Recipes/geocities.ws/MM113501.MMF in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.