Tarte tatin(a 'reversed' apple pie)

 
                    TARTE TATIN (A 'REVERSED' APPLE PIE)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  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 ÿake the tin out of the oven !!)
  
 
 
                    - - - - - - - - - - - - - - - - - -