Continuing the French theme last night, I also made a tarte tatin. Even more so than the soufflé, this apple tart is super easy, requiring only four ingredients if you use puff pastry. Dorie Greenspan was right when she said that after you make a tarte tatin once, you won't need a recipe -- it's just that simple. In a 10-inch skillet melt one stick (4 oz) of butter, sprinkle in 3/4 c sugar, and let cook for about a minute. Then add four to five quartered apples (peeled and seeded baking apples), arranging them in the sugar-butter mixture and adding more slices of apple as needed to fill any gaps. Let cook for 20-30 min., til the sugar has caramelized -- you want a fairly deep color here. Then put one sheet of puff pastry over the top, tucking in any overhanging edges carefully -- the caramel is very hot. Put the pan into a 375 degree oven and bake for 25 min., til the dough is a deep golden brown. Remove from the oven and let rest for a few minutes. Then invert the pan onto a platter, and serve warm or at room temperature with vanilla ice cream.
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