Procedure-
Peel the apples, cut them in half vertically, and remove the cores.
Select a heavy 10in (25cm) skillet or saute pan (a 10- skillet is
needed to make a 9-in tart) melt the butter in the skillet.
Cover the butter with the sugar in an even layer.
3. Arrange the apples in the pan on top of the sugar. Start by
standing the apple halves on end in a circle around the sides of the
pan. Fill in the centre with the remaining apple halves. The pan
should be completely full of apple halves standing on their edges
and leaning against each other. They should protrude above the
rim of the pan, but they will sink as they cook, making a tart about
11/2 in. (4 cm) thick.
4. Set the pan over moderate heat and cook until the bottoms of the
apples are soft and the juices are thick and syrupy about 30mins.
The tops of the apples will be barely cooked but will cook when the
tart is baked. Remove from the heat and let cool slightly.
5. Roll out the pastry and cut a circle to fit over the top of the
apples. Lay the pastry circle in place on top of the apples.
6. Bake at 425F (220 C) about 30 - 40 minutes, until the pastry is
brown and the apples are well caramelised.
7. Let the tart stand to cool slightly. The juices will get or will be
partially reabsorbed so the tart can be turned out. Place a cake
circle or a platter over the pan, then invert the tart can be turned
out., place a cake circle or a platter over the pan, then invert the
pan and circle or platter to turn out the tart. The tops of the apples
should have a rich caramelised under a broiler. Serve warm or at
room temperature.
5. Roll out the pastry and cut a circle to fit over the top of the
apples. Lay the pastry circle in place on top of the apples.
Bake at 425F (220 C) about 30 - 40 minutes, until the pastry is
brown and the apples are well caramelised.
7. Let the tart stand to cool slightly. The juices will get or will be
partially reabsorbed so the tart can be turned out. Place a cake
circle or a platter over the pan, then invert the tart can be turned
out., place a cake circle or a platter over the pan, then invert the
pan and circle or platter to turn out the tart. The tops of the apples
should have a rich caramelised under a broiler. Serve warm or at
room temperature.
Variations-
Pear tarte tatin and peach tarte tatin
Although these are not traditional, they may be made following the
basic procedure substituting pears or peaches for the apples.
Note on terminology- do not call these dessets Tatins. They are
tarts. The term tatin indicates what type of tart they are tarte tatin
is a shortened form of a French expressions meaning,
approximately, tart made in the style of the Tatin Sisters. These
ladies owned a small hotel in the Loire Valley, where they became
famous for this apple tart.
Originally Submitted
2/1/2013
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