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Tarte Tatin

Summary

Yield
Servings
SourceMastering the Art of French Cooking
Prep time1 1⁄2 hours
Region

Description

Tarte Tatin

This simple one-crust apple pie is sweet and decadent, and beautiful too!

I often have the pastry for a single-crust pie left over after making the Cheddar Cheese Pie, so this makes a natural pairing with that wonderful savory treat. 

Ingredients

1⁄2eapastry crust
6eabaking apples (peeled, cored, and sliced)
2tCinnamon
3⁄4cSugar
8TButter (Unsalted) (6 tb melted, 2 tb soft)

Instructions

  1. Prepare the pastry for a single-crust pie.
  2. Preheat oven to 375.
  3. Peel, core and slice apples. Toss with 1/4 cup sugar and cinnamon.
  4. Smear 2 Tb soft butter all over the bottom of a deep pie plate.
  5. Sprinkle 1/4 cup sugar on the butter, then set an attractive layer of apple slices.
  6. Spread some of the melted butter over the apple layer, then a layer of apples; repeat until the apples are all used.
  7. Spread the remaining 1/4 cup sugar evenly over the apples.
  8. Roll out the pastry to perfectly fit over the apples. Lay it in place and cut a few small vents to let steam escape.
  9. Bake for 45-60 minutes, until the syrup around the edges is a medium to dark golden-brown.
  10. Take the tart from the oven and turn on the broiler.
  11. Set an oven-safe serving plate upside-down over the hot pie, then flip the whole thing so the tart is unmolded into its crust on the serving plate.
  12. (Optional) Sprinkle with powdered sugar and broil a moment to glaze the apples.
  13. Serve warm with whipped fresh cream.
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  • By John at 01/18/2014 - 23:39
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