Post by Sylvia on Jan 20, 2009 2:35:50 GMT -6
This dessert looks and tastes wonderful.
Tarte Tatin (Upside Down Apple Tart) pronounced Tartatan
Preheat oven 230oC/450oF
Serves 8
8 oz/225g shortcrust pastry (thawed if frozen)
plain flour, for dusting
10 eating apples (golden delicious are good)
4 Tbsp lemon juice
4 oz/115g butter, diced
4 oz/115g caster sugar
1/2 tsp ground cinnamon
Roll out the pastry on a floured surface into 1/4"/5mm thick round, about 11"/28cm in diameter. Transfer to a lightly floured baking try and chill in the refrigerator. Meanwhile peel, half and core the apples, then brush with the lemon juice to prevent discolouration. Heat the butter, sugar and cinnamon in a 10"/25cm tarte tatin tin or a heavy based pan (you could use a frying pan, providing it has a heat-proof handle), over a low heat, stirring occasionally until the butter has melted and the sugar has dissolved. Cook for a further 6 - 8 minutes, or until the mix is a light caramel colour. Remove from the heat.
Arrange the apples in the tin, packing them in tightly . Return to the heat and cook for 25 minutes, or until the apples are tender and lightly coloured. Remove from the heat and leave to cool slightly.
Place the refrigerated pastry over the apples, tucking in the edges. Prick the top and bake in the oven for 30 minutes, or until golden.
Leave to cool slightly, the run a knife around the edge of the tin to loosen the pastry. Invert on to a plate and serve warm with ice cream, fresh cream or just on its own.
Sylvia
Tarte Tatin (Upside Down Apple Tart) pronounced Tartatan
Preheat oven 230oC/450oF
Serves 8
8 oz/225g shortcrust pastry (thawed if frozen)
plain flour, for dusting
10 eating apples (golden delicious are good)
4 Tbsp lemon juice
4 oz/115g butter, diced
4 oz/115g caster sugar
1/2 tsp ground cinnamon
Roll out the pastry on a floured surface into 1/4"/5mm thick round, about 11"/28cm in diameter. Transfer to a lightly floured baking try and chill in the refrigerator. Meanwhile peel, half and core the apples, then brush with the lemon juice to prevent discolouration. Heat the butter, sugar and cinnamon in a 10"/25cm tarte tatin tin or a heavy based pan (you could use a frying pan, providing it has a heat-proof handle), over a low heat, stirring occasionally until the butter has melted and the sugar has dissolved. Cook for a further 6 - 8 minutes, or until the mix is a light caramel colour. Remove from the heat.
Arrange the apples in the tin, packing them in tightly . Return to the heat and cook for 25 minutes, or until the apples are tender and lightly coloured. Remove from the heat and leave to cool slightly.
Place the refrigerated pastry over the apples, tucking in the edges. Prick the top and bake in the oven for 30 minutes, or until golden.
Leave to cool slightly, the run a knife around the edge of the tin to loosen the pastry. Invert on to a plate and serve warm with ice cream, fresh cream or just on its own.
Sylvia