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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

French-Style Apple Tart (Tarte Tatin) Recipe

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This recipe for French-Style Apple Tart (Tarte Tatin) is from Our Family Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sheet puff pastry, thawed

1.5 kilograms apples, preferably Honeycrisp or Granny Smith

100 grams caster sugar

3 tablespoons unsalted butter

Ice cream, to serve
Directions:
Directions:
1. Using a 9-inch pan, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.

2. Peel and quarter the apples, removing the stems and cores.

3. Preheat oven to 375°F/190°C.

4. In a large saucepan over medium heat, distribute the sugar evenly and cook until a light amber color, stirring to help melt any lumps.

5. Add the butter, stirring constantly until the color is a creamy light brown.

6. Add the apples, making sure the juices from the apples help dissolve any caramel that sticks to the apples.

7. Cook for about 15-20 minutes, making sure the apples are turned constantly so that they bathe in the caramel. Remove from heat when the caramel has reduced to completely glaze the apples and little remains in the bottom of the pan. Be sure not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.

8. Arrange the apples in concentric circles on the bottom of the pan. Press the apples tightly against each other, then lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.

9. Bake for 45-50 minutes, until the pastry is golden brown and firm.

10. Cool for about 1 hour, then invert onto a plate.

11. Slice, then serve with vanilla ice cream!

 

 

 

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