Tarte Tatin
Tarte
Tatin originated in Lamotte Beuvron, a little town in Sologne
just south of Orléans. Tradition has it that the one of the
Tatin sisters who took care of of the kitchen side of the
family restaurant was in a rush to serve the many clients and
simply made a mistake.
She put the apples in the pan before lining it with the
pastry. So, she simply put the pastry on top, cooked it and
then turned it upside down.
The rest is history. Tarte Tatin is now as famous around
the world as it is in France. Enjoy this French dessert recipe
for 4 to 6 people, depending on how many servings...
Ingredients
- 1 pastry for a 9 inch single
crust pie dish
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 4 apples - peeled, cored, and
sliced fairly thick
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spread butter uniformly into the pan. Sprinkle
with sugar over the entire pan. Arrange apple slices over sugar
layer. Add a second layer of apples overlapping the
first.
Cover apples with pastry, trimming sides if
necessary. Place pan on a baking sheet.
Bake in preheated oven for about 1 hour, until pastry is golden
brown. Let it cool a short while, then gently release sides of pan.
Place a large plate over the tarte, and quickly invert so apple layer is
on top. Carefully remove the pan and serve.
Credits
: for the image to LeCreuset
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