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  1. Exported from MasterCook II

  2. Apple Tarte Tatins Part 1

  3. Recipe By : Chef Molly O'Neill

  4. 8 Preparation Time :

  5. Categories : Pastry Fruit

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 8 large Granny Smith apples

  8. 2 Tbs. fresh lemon juice

  9. 3/4 cup sugar

  10. 4 Tbs unsalted butter (1/2 stick)

  11. Tarte Tatin Pastry

  12. 2 cups all-purpose flour

  13. 1 tsp. kosher salt

  14. 1/2 lb. cold unsalted butter

  15. 1 egg yolk

  16. 2 tablespoons water

  17. Peel, quarter and core the apples. Put in a large mixing bowl and toss

  18. with the lemon juice. Set aside. Place the sugar in a 10-inch skillet or Tarte Tain pan over lowheat. When some of the sugar begins to melt,

  19. begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color. Remove the pan from the heat.

  20. Arrange the apple piecess in the skillet, rounded side down, in

  21. concentric circles, fitting them together as close as possible. Fill the

  22. center with 2 or 3 apple pieces as needed. Arrange the remaining pieces,

  23. rounded side up, in concentric circles, filling in the gaps left in the

  24. first layer. Cut the butter into small pieces and scatter over the

  25. apples. Place the pan over medium heat. Cook until the sugar turns a

  26. deep caramel color and the juice released from the apples are nearly

  27. 15 to 20 minutes. (Continued in Part 2) - - - - - - - - - - - - - - - - - -

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