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Tarte Tatin (upside down Caramelized Apple Tart)
Jun 17, 2006

Category:Desserts
Cuisine:French
1. Simple Tatin after Bocuse (Own variation on Bocuse recipe)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tarte Tatin (Simple upside down Caramelized Apple Tart after Bocuse - made with purchased pastry)

I use old Cox apples which are beginning to look like grandmother's face. The recipe states "sour-ish apples".
Using shortcrust pastry from the supermarket, the variation on the original Bocuse recipe is:

INGREDIENTS:

1.5kg Apples
60-100gr Butter
120gr Sugar (more if sour apples)

1 sheet Puff pastry or 1 refrigerated pie crust pastry (thoroughly defrosted)


PREPARATION:

1. Skin the apples and de-core them

2. Put them into a fireproof round form with the butter and sugar
3. Turn them until covered with the butter/sugar mix
4. Let them cook for 5mins on MIDDLE heat

5. Roll out the pastry in the meantime and cover the form (cut off edges quickly before pastry goes limp)

6. Bake on a pre-heated oven at 200 deg for 20mins

7. Cool the tart on a wire rack.

8. Reverse and drop onto a serving plate whilst still warm


Bocuse = A star French chef with no patience for exact measuring.

Original and more at http://culinary.senses.com/own/10-TarteTatin-TarteAuPommes.txt

======================================================================
Visibility: Everyone
Posted: Saturday June 17, 2006, 7:45 am
Tags: tarte tatin bocuse www.culinary.senses.com [add/edit tags]

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