Recipe Talk

I am looking for a recipe form the late 60's or early 70's. I was from Pillsbury or some other flour or similar company. It is an apple pie, but you pour the apple mixture over the dough in the dish and the dough puffs over the apples when it cooks. It was so easy and delicious. I can't find it anywhere!

Go into Google try getting

"Tarte Tatin", It is a French recipe.
Lets know if this is the one you are after. ta Muchly
Bunyip

TARTE TATIN

Introduction: This was invented by two sisters who ran
a restaurant in Normandy, France. I don't know if the upside-

down cake was invented earlier or later, but this is an up-
side-down pie or tart. The crust is very easy to make in a
food processor; if you don't have one and don't want to make
crust yourself, I suggest you buy or borrow a processor or
simply buy a frozen pie shell. I use Granny Smith apples
because I love the tart taste. Six big Granny Smith apples are
enough to make the tarte.

Crust (Measure Carefully):

--------------------

2 c. general purpose flour

3/4 tsp. salt or substitute

12 Tbsp. frozen sweet butter

2 Tbsp. chilled vegetable

shortening

1/4 to 1/3 c. cold water

Processor Method For Crust: Put salt and flour
into
food processor fitted with steel blade. Cut frozen butter into
small pieces (or force butter through a grater) and add to
processor along with shortening. Turn processor on and process
for 2 or 3 seconds to break butter into pea-size pieces. Add
ice water little by little until dough forms a mass on blades.
(Ideally the processor will stop because the mass will block
the movement of the blades.) The whole process will take little
more than 15 seconds, it is VERY important NOT to overprocess
the dough. If you do, just throw it out and start again
because you will not be able to use it.
Put dough on floured working surface and knead with the
heel of your hand a few times to work dough and smooth it.
Shape into a 5-inch circle, cover with wax paper or plastic
wrap and chill for 2 hours in the refrigerator. If you're
short on time, put dough in the freezer, but DON'T forget it!
When ready to use for tart, roll or pull it out to the size of
your pan. It helps to have a floured surface which has been
chilled (ice cubes are okay, but be sure surface is dry before
beginning). If you prefer a sweet dough, add 2 to 3 table-
spoons of sugar. You could make the whole crust ahead and just
freeze it in the round, ready to be put on the tart. While the
dough is chilling, prepare the apple mixture.

Ingredients For Tarte Tatin:

8 Tbsp. sweet butter, softened

1/2 c. sugar

2 lb. tart apples

1/2 c. jam or jelly (suggest

apricot preserves, orange

marmalade, bitter made with

Seville oranges or red

currant)

Place 6 tablespoons softened butter in 9 or 10-
inch
ovenproof frypan. Sprinkle with 1/2 the sugar (1/4 cup). Peel
apples, dry with cloth (Granny Smiths, if fresh, will need
little of this), core, cut into thick slices (about 1/2-inch
thick on the "fat" side and arrange the apple slices tightly
together to completely cover the bottom of the buttered pan;
the slices are arranged "fat" side down and in concentric
circles. The consumer of the tart will see the finished
product as though he or she was peering through the bottom of
the pan. This tart is really upside-down as indicated.
Sprinkle the remaining sugar on top. Add remaining 2 table-
spoons butter, melted and whatever jam, etc. you have chosen.
Put the pan over high heat on the stove for about 20 minutes.
The sugar is to caramelize, but remain light brown, not black.
This means you will have to rotate the position of the
frypan on the burner so that the heat will be evenly distribut-
ed. You cannot see the bottom of the pan, but you will get an
idea of its appearance from the color of the juices you can
see: these should be light brown, not dark brown. Also you can
smell the sugar if it begins to burn. This is tricky, but if
you follow the time fairly closely and rotate the pan, the
worst that can happen is that some of the tarte will look
darker than other parts. Chances are that it will still be
edible, even if very dark indeed, so learn from your errors.
When cooking is complete, cover the top of the apples in
the pan with the dough, rolled or pulled as thin a circle as
possible, and bake in a 325 degrees preheated oven for 30 minutes or
until the crust is a light golden brown.
To serve: Remove the pan from the oven. Place serving
plate bottom-down on the top and flip it over. The tarte will
then be right side up with the dough on the bottom! If a piece
of apple falls out, stick it back. Cool to just warm before
serving or serve cold. This is wonderful served with creme
fraiche or just with good vanilla ice cream.