Tarte Tatin — easy delicious recipes
The recipe for this «inverted« Apple Pie has become a classic of French cuisine.Probably everyone knows the legend about how one of the sisters Tatin, defenders of the hotel in a small town South of Paris, on gaffes or inadvertently spoiled Apple Pie toppings. Saving dish, covered his test and sent into a furnace. The resulting pie, named Tarte Tatin, flock to the hotel guests, and the simplicityof its preparation has given rise to many recipes and variations—Tarte Tatin is prepared not only apples and pears, but peaches and even eggplant. This recipeis not exactly authentic, but certainly one of the easiest.
Tarte Tatin with apples
Ingredients for 4 servings:
- 6 not-too—sweet apples
- 100 g sugar
- 100 g butter
- 1/2 teaspoon ground cinnamon
- 200 g puff pastry
Peel the apples from the skin and removing the heart, cut into slices. A suitablevessel—it may be pan, casserole or a form, that can be set and on the stove andin the oven is put on medium heat and mix 3/4 sugar. After a while, the sugarbegins to melt—don’t forget to stir it from time to time, and when the sugar will turn into liquid caramel, remove pan from heat and add butter and cinnamon.Quickly stir until homogenous carefully (caramel is very hot!) put the apples so they completely cover the bottom, and return the pan to the fire.
About five minutes later, when the apples will give a little juice, sprinkle them with the remaining sugar and half an hour put the Pan in the oven, preheated to 395 F. roll out the dough, cut out a circle with a diameter of from it around with your vessel and place on top, then Pierce it with a fork in several places to allow steam to escape. Return the pie to the oven for a further twenty minutesprior to readiness test. Taking out the Pan from the oven, cover it a plate or dish of larger size and in one swift, calculated movement flip the dough down. The finished pie served hot if possible and desired, adding vanilla ice cream.
Ate you like inverted pie, try to Cook Pear Tatin