La Tarte Tatin (Caramalized Apples On Puff Pa
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La Tarte Tatin (Caramalized Apples On Puff Pa
  Apple  
Last updated 6/12/2012 1:21:35 AM. Recipe ID 53861. Report a problem with this recipe.
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       Title: La tarte tatin (caramalized apples on puff pa
 Categories: Desserts
      Yield: 4 Servings
 
    1/2 lb Puff pastry - fresh or
           -thawed frozen
      1 c  Sugar
    1/4 c  Water
      5 lb Apples - Golden Delicious,
           -peeled, cored,
           Quartered and tossed with
           -lemon juice
    1/2 ts Cinnamon
    1/2    Stick unsalted butter -
           -melted (1/4 cup)
           Sugar
 
  Calories     per serving:             Number of Servings: 4 Fat grams
  per serving:
  :           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.
  




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Recipe ID 53861 (Apr 03, 2005)

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