La tarte tatin

 
                               LA TARTE TATIN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         French
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Puff pastry
                         -(fresh or thawed frozen)
    1       c            Sugar
      1/4   c            Water
    5       lb           Golden Delicious apples
                         - peeled, cored, quartered
                         - and tossed with
                         Lemon juice
      1/2   ts           Cinnamon
      1/4   c            Unsalted butter -- melted
                         Sugar
 
   FOR PASTRY: Preheat oven to 300 F.  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.  Combine 1/2 cup sugar with water in 8-inch skillet
   and cook, swirling pan frequently, until carmelized.  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 minute.  Carefully pour off
   juices into 8-inch skillet and boil over medium-high heat until reduced and
   carmelized.
   
   Run knife around inside of souffle dish to loosen apples.  Set pastry over
   fruit.  Place serving plate on top and invert.  Pour carmelized 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.
   
   Source: Ernie's - San Francisco, California Favorite Restaurant Recipes -
   by 0-89535-100-5 Typed for you by Karen Mintzias
  
 
 
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