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Traditional Apple Tarte Tatin*
This recipe is fool proof and has been developed by Le Creuset expert Sue Cutts specifically for use with the Le Creuset Tarte Tatin. Use oven gloves when handling the hot Tarte Tatin pan.
[Plums, peaches, nectarines or apricots can be used instead of apples. Cut each in half and remove the pits. Calvados, or cognac can be used instead of lemon juice.]
Ingredients:
1/3 cup white sugar
1/3 cup butter
5 large dessert apples, such as Golden Delicious
2 tablespoons of lemon juice
8 ounces store bought puff pastry dough, defrosted.
Whipped cream or ice cream, to serve
Directions:
Peel, quarter, and core the apples; cover with cold water to prevent discoloration
Preheat the oven to 400° F.
Put the sugar and butter in the Tarte Tatin dish and melt over medium heat on the stovetop, stirring with a silicone spatula to dissolve the sugar evenly.
Drain the apples well, then place them rounded side down in a decorative pattern to tightly fill the pan’s bottom; sprinkle with lemon juice.
Cook over the same heat for approximately 5 minutes until the sugar and the butter begin to caramelize, but not color too much at this stage.
Remove the Tarte Tatin from the heat and leave to cool for a few minutes while rolling out the dough.
Roll the dough into a circle that is slightly larger than the top of the dish.
Place the dough lightly over the apples, tucking the edges down around the fruit so it forms a rim to contain the filling when it is turned out.
Make four small steam holes in the top.
Transfer to the heated oven and bake on the top shelf for 20 to 25 minutes until the dough has turned to a golden brown.
Remove the tart pan from the oven and allow to rest before loosening around the edge with a round-bladed knife or a thin spatula.
Invert onto a wide, shallow plate with a rim to catch any caramelized juices (use oven gloves to do this).
Serve warm with whipped cream or ice cream.
* Adapted from the Cast Iron Way to Cook by Sue Cutts
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