The best delicious Tarte Tatin #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tarte Tatin #2 recipe today!
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-CRUST-
1 c Flour
2 tb Sugar
4 tb Cold butter; cut up
1 pn Salt
Ice water
FILLING
6 tb Butter
7 Cooking apples; peled, cored
-and cut into large chunks
1/2 c Sugar
Date: 24 Mar 96 22:44:06 EST
From: “Lisabeth Crawford (Pooh)” 104105.1416@compuserve.com
To make a crust, stir together flour and sugar. Cut the 4 tablespoons
butter into the flour using a pastry blender or by rubbing it with your
fingers. Add ice water a spoonful at a time, and mix with a fork until
dough hold together. Form dough into ball, wrap in plastic wrap and
refrigerate 30 minutes. Prehaet oven to 425 degrees.
To make filling, melt the 6 tablespoons of butter in a seep skillet over
medium high heat. Stir in apples and sugar. Cook for 20 minutes, stirring
occasionally to keep the fruit from sticking. Increase the heat tohihg and
until the apples are a deep golden brown. Shake the pan requently to make
sure they do not burn. Pile the apples into an unbuttered 10-inch glass
pie pan. Roll out the dough into a circle about 11 inches in diameter.
Place on top of the apples tucking the edges down. Do not prick the dough.
Bake in the center of the oven until apples bubble and the pastry is golden
brown, about
40 minutes.
Immediately invert a large plate or platter onto the tart. Holding both
firmly together(use pot holders), flip the plate and the tart, and slowly
remove the baking dish.
Nutrtional info per serving: 304 cal; 2g pro, 44g carb, 15g fat(42%)
Yields
8 Servings
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