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
- 300 Puff pastry (2/3 lb
- 200 Sugar (7 oz)
- 2 Apples (4 3/8 lb), peeled; cored, cuted in ha
- 100 Butter (3 1/2 oz)
- Must
- 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.
- 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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- 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
- Pre-heat the oven to 220 oC (435 oF).
- Butter a 26cm-diameter disc of baking parchment and carefully line the bas
- (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
- 'Line' (i.e. cover) the apples with the pastry disc . Bake for 20 ... 25 m
- Let cool 5 minutes on a rack, then turn over and unmold the 'tarte tatin'
- The 'tarte tatin' look now like an apple pie :-) Serving: warm or lukewarm with 'creme chantilly' (tttooto = take the tin out of the oven !!)
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler
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Spatula
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Rolling pin