Monday, October 18, 2010

Tarte Tatin

Why yes, it is apple season, why do you ask?

Tarte Tatin

2 C. Flour, plus extra for dusting
1 T. Vegetable Oil
1/2 t. Salt
1/2 C. plus 3 T. Butter
1 - 2 T. plus 1/3 C. Water
2/3 C. Sugar
3 - 4 Apples, peeled, cored, and sliced thin
3 T. Butter

Put the flour into a bowl.  Make a well in the middle and add the oil, salt, and 1/2 C. butter.  Rub the butter into the flour.  Moisten with the 1 - 2 T. water to form the dough.  Briefly knead the dough by hand; the more quickly this is done, the better the pastry will be.  Cover the dough with plastic wrap and let rest in the refrigerator for between 30 minutes and 24 hours.

Preheat oven to 400 degrees.  Place sugar and 1 - 2 T. water in pan.  Place over medium heat, warm to a boil, and make a fairly dark caramel.  Pour the caramel into a pie dish and ensure the base of the dish is coated in caramel.

For the filling, arrange the apple slices close together in a ring on the caramel in the dish.  Dot with the 3 T. butter.  On a lightly floured surface, roll out dough to a circle approximately 1/4 inch thick and place over the apples, tucking the pastry into the dish all round so that the fruit is completely covered.  Bake for 30 minutes, then turn out immediately onto a serving dish so that the caramelized apples are on top.

No comments:

Post a Comment