Tarte tatin (a 'reversed' apple pie)
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Tarte tatin (a 'reversed' apple pie)
  Apple    Pie  
Last updated 6/12/2012 1:26:16 AM. Recipe ID 60613. Report a problem with this recipe.
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      Title: Tarte tatin (a 'reversed' apple pie)
 Categories: Pies
      Yield: 6 Servings
 
    300 g  Puff pastry (2/3 lb
    200 g  Sugar (7 oz)
    100 g  Butter (3 1/2 oz)
      2 kg Apples (4 3/8 lb), peeled,
           -- cored, cuted in halves
 
  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 leave it to rest in the refrigerator.
  
  Pre-heat the oven to 220 oC (435 oF).
  
  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.
  
  (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 than the rim of the tin !). Bake for some 25 minutes (at the
  same temperature), tttooto.
  
  'Line' (i.e. cover) the apples with the pastry disc . Bake for 20 ...
  25 minutes (at the same temperature), tttooto.
  
  Let cool 5 minutes on a rack, then turn over and unmold the 'tarte
  tatin' on a plate, remove the baking parchment.
  
  The 'tarte tatin' look now like an apple pie :-)
  
  Serving: warm or lukewarm with 'creme chantilly'
  
  (tttooto = take the tin out of the oven !!)
 




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Recipe ID 60613 (Apr 03, 2005)

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