Cranberry apple tarte tatin
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Cranberry apple tarte tatin
  Cranberry    Apple  
Last updated 6/12/2012 12:58:50 AM. Recipe ID 21664. Report a problem with this recipe.
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      Title: Cranberry apple tarte tatin
 Categories: Baker
      Yield: 4 Servings
 
      1    Recipe Pate Sucree
      5 lg Apples (about 2 1/2 pounds)
           Juice of one lemon
      4 tb Butter
    3/4 c  Plus 1 tablespoon sugar
    1/3 c  Cranberries (optional)
 
  Make the dough.  Form into a 5-inch disk, wrap in plastic and chill
  one hour, or up to 3 days.  Remove the dough from the refrigerator
  and on a lightly floured surface, roll it to a 12-inch circle. Brush
  off any excess flour.  Place the round on a sheet tray lined with wax
  or parchment paper, cover with plastic wrap and refrigerate until
  ready to use. Preheat oven to 400 degrees.  Peel, core and slice each
  apple in half. Slice each half in 3 sections and toss the apples in
  lemon juice. Set aside. Melt the butter, sugar and 1/4 teaspoon lemon
  juice together in an ovenproof skillet measuring 10 inches across the
  top. (Bakelite handles are ovenproof.) Cook, stirring, until the
  mixture turns a light caramel color. Be careful not to overcook; it
  will continue to darken from the residual heat in the pan. Remove
  from heat. Arrange the apple slices, rounded side down, in a circle
  around the skillet and in the center. Scatter the cranberries between
  the slices.  You'll have enough slices to stack them 2 deep. Remove
  the dough from the refrigerator and center it over the skillet. Using
  scissors, trim the circle so that it overhangs 1/2-inch all around.
  Tuck the edge down between the apples and the skillet. Lightly brush
  the dough with cold water and sprinkle with 1 tablespoon sugar.  Bake
  about 40 minutes or until the pastry is golden brown.  Remove from
  oven and let sit on a cooling rack for 5 minutes.  Place a serving
  dish over the skillet and flip the whole thing to invert the tart
  onto the plate. (Don't forget to put a potholder over the skillet
  handle!) Serve with ginger whipped cream.
  
  Yield: 1 10-inch tart
  




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Recipe ID 21664 (Apr 03, 2005)

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