Tuesday, October 24, 2006

Apple Tart Tatin

Category: Dessert
Style: French
Difficulty: Easy
Portion: Serves 8

1/2 pack frozen puff pastry, about 200g, thawed
6 Granny Smith apples
1/4 cup unsalted butter
1/2 cup brown sugar
1/2 tsp cinnamon
1 tbsp brandy

Preheat over to 375F.
Roll out pastry to 1/4-inch thick on a lightly floured surface. Cut a disc the size of your cake pan. Chill until ready to use.
Peel, core and cut up apples into quarters. Submerge in lightly salted water if not used immediately. Drain when using.
Melt butter in a medium saucepan over medium high heat. As soon as butter is melted, add brown sugar and cinnamon, stirring until blended and bubbling. Add brandy (watch for flames) and stir. Pour into an 8-inch cake pan.
Arrange apples on top of sugar.
Poke holes in pastry with a fork and place on top of apples.
Place pan on a baking sheet. Bake 25 to 30 minutes, until crust is rich golden brown and apples are tender.
To serve, turn out onto a platter, so that apples are on top. Watch for syrup that might drip. Serve warm.

"Tatin" is a special baking technique where a puff pastry shell covers juicy ingredients when baked, and served upside down so that the pastry will become a "tart shell" on the bottom.
You can also make individual tart tatin. Use ten 4-oz custard cups instead of 8-inch cake pan. Cut apples into smaller pieces and trim the pastry to fit the custard cups. You may need to use a whole pack of puff pastry. Reduce baking time to 20 - 25 minutes.

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