Thursday, October 05, 2006


This is from the Chez Panisse desserts book. I made it the other day. It's not only delicious, it is super easy. Plus it's fun to say Tarte Tatin over and over again.

Apple Tarte Tatin
One 10 inch cirlce of frozen chilled puff pastry or pie crust, rolled
1/8 inch thick. 2 tablespoons unsalted butter, 6 tablespoons sugar, 1
2/3 to 2 pounds McIntosh apples. Optional: a pinch of cinnamon

Melt the butter in a 9 inch black iron frying pan over medium to high
heat and immediately add the sugar, stirring constantly. Cook until is
tis golden caramel color, being careful to removet he pan from the
heat before the caramel is too dark because the caramel will continue
to cook from the heat of the pan.

Quarter, core and peel the apples, slice each quarter in half
lenghtwise, and toss with the cinnamon if you are using it.make a ring
of apples over the caramel in the frying pan, rounded sides down and
narrower tips toward the center. make another ring of apples in the
center. you may have to cut off the tips to make them fit. Set the
pastry on top of the fruit, let it stand until softened and push it
down between the fruit and the side of the pan.

Bake in a preheated 400 degree oven for 30-35 minutes, or until the
apples and pastry are cooked. test with the point of a knife. remove
from the oven and let stand for a minute or twoto firm. Set a serving
plate upside down on top of the pan. Holding the plate as tight as you
can against the pan, flip them over quickly.

Serve warm witha glass of Sauternes, or garnished with creme fraiche
or vanilla ice cream.

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