Friday, January 25, 2013

Tarte Tatin Recipe

I'll try again. I wrote this yesterday and lost it in cyberspace.

Pears and apples are at their peak. Good time to make a tarte tatin. The following recipe is in the Le Creuset  booklet that comes with the Tatin Pan.


1/2 cup white sugar
1 3/4 T butter
7 large, crisp apples (Golden Delicious, Granny Smith, etc)
3 T lemon juice
10.5 oz puff pastry

Preheat oven to 400 degrees F
1. Put the sugar and butter in the Tatin dish and heat on a very low setting until the resulting caramel turns golden in colour. (This will need some stirring)
2. Peel, deseed and quarter the apples. Place them in the dish over the layer of caramel, with the rounded parts down. Drizzle with lemon juice.
3. Roll out the dough to a similar diameter to that of dish. Place the pastry over the apples, pressing down lightly, folding the edges around the edge of the dish so that when baking, the pastry forms a shell to contain the fruit.
4. Punch four small holes in the pastry.
5. Place the dish in the preheated oven and bake the tart on the top rack for 15-20 minutes until the pastry is puffed and nicely golden. (Also check to be sure fruit is cooked.)
6. Leave to rest for 5 minutes, then separate the edges with a knife. Turn over on a flat cake dish. Serve warm with whipped cream or creme fraiche.

You can also replace the apples with plums, figs, apricots, and pears. Cut the fruit in half and remove the stone if need be. You can use Calvados or Cognac instead of lemon.
 I"m trying to figure how to remove the Why Wine Tasting title.