Tarte Tatin (Apples)
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Tarte Tatin (Apples)
  Apple  
Last updated 6/12/2012 1:26:16 AM. Recipe ID 60614. Report a problem with this recipe.
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      Title: Tarte tatin (apples)
 Categories: Desserts, Pies, Victoria
      Yield: 8 Servings
 
           Pastry:
  1 1/3 c  All-purpose flour
    1/3 c  Rice flour
     10 tb Unsalted butter, cut in
           -small pieces
    1/4 c  Superfine sugar
      1    Egg, beaten
           Apple topping:
    1/2 c  Unsalted butter, cut up
    1/2 c  And 1tb granulated sugar
      2 lb Cooking apples
           Grated zest of 1 lemon
 
  Pastry:  In large bowl, combine all-purpose flour and rice flour.
  With a pastry blender or 2 knives, cut in 10 tb butter until mixture
  resembles fine crumbs. Stir in superfine sugar. Add egg and mix well.
  Knead dough in bowl until dough clings together.  Form dough into a
  disk shape. Wrap and refrigerate while preparing topping. Apple
  topping: Melt 1/2 cup butter in heavy 10-inch oven going skillet with
  straight sides. Sprinkle granulated sugar even over melted butter. Do
  not stir. Remove from heat. Peel, core and thickly slice apples.
  Arrange apple slices overlapping in 2 layers of concentric circles
  over butter mixture in skillet. Sprinkle with lemon zest. Cook over
  medium-high heat until sugar starts to carmelize and turns golden
  brown when bubbling up around sides of pan. Remove from heat.
  Assemble:  Preheat oven to 350 degrees F.  On lightly floured surface
  roll out pastry about 1/4 inch thick in a circle the same size as top
  inside edge of skillet. Trim edges evenly. Fit pastry over apples in
  skillet, pressing down lightly.  Place skillet on baking sheet. Bake
  at 350 degrees F for 35 to 45 minutes until pastry is nicely browned.
  Cool in pan set on rack 2 minutes.  Invert at once on heat-proof
  serving plate. Serve warm.
 




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Recipe ID 60614 (Apr 03, 2005)

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