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Tarte Tatin (A 'Reversed' Apple Pie)

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Submitted by mixednuts

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

300 3E+2
GRAMS GRAMS PUFF PASTRY
2/3 pound
200 2E+2
GRAMS GRAMS SUGAR
7 ounces
100 1E+2
GRAMS GRAMS BUTTER
3 1/2 ounces
2 2
KILOGRAMS KILOGRAMS APPLES
peeled, cored, cut in halves, 4 3/8 pounds

Directions

For a 26 centimeter (10.2 inch) diameter pie form.

Roll out the pastry ( 2 millimeter, 1/10 inch, thick) to a 30 cm (11.8 inch) disc and leave it to rest in the refrigerator.

Pre-heat the oven to 220 degrees cup (435 degrees F).

Butter a 26centimeter-diameter disc of baking parchment and carefully line the base of the tin with it.

Spread the sugar over the paper, shaking it evenly over the surface, place in the middle of the oven and bake for some 8 minutes to caramelize the sugar.

Keep care !! Caramelize to light golden brown !! Then add the butter, let it melt, and leave to cool a little.

(You can try without baking parchment: it’s difficult to unmold !!) Place the halved apples vertically side by side (i. e. they MUST be higher than the rim of the tin !). Bake for some 25 minutes (at the same temperature). ‘Line’ (i. e. cover) the apples with the pastry disc . Bake for 20 . 25 minutes (at the same temperature), tttooto. Let cool 5 minutes on a rack, then turn over and unmold the ‘tarte tatin’ on a plate, remove the baking parchment. The ‘tarte tatin’ look now like an apple pie :-) Serving: warm or lukewarm with ‘creme chantilly’

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 527 56% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 223mg 9%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 0%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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