Monday, October 09, 2006

Tarte Tatin

4 Tbsp butter
3/4 cup sugar
Large tin pie apples
1 sheet sweet pastry

This needs to be cooked in an oven-proof dish that can also be placed on a hot plate e.g. a skillet. It's the classic upside-down tart.

Spread the butter and sugar over the bottom of the dish.
Place the pie pieces in the dish so that the whole surface is covered and there are no gaps.
Cook over high heat until sugar starts to melt.
Reduce heat to medium and cook for another 30 minutes. The purpose of this is to caramelize the apples.
Preheat oven to 180 degrees C.
Roll the pastry to fit over the dish.
Place the pastry over the dish tucking in the edges and pricking with a fork in a few places.
Bake until pastry is golden brown - about 30 minutes.
Remove tart, rest for 5 minutes and then invert over a large dish.
Re-arrange apples if needed - serve with cream or ice-cream.

There are two pictures showing the tart before and after inversion.

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