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Tarte Tatin

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Source: Burt Wolf's Table

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Active Time:  35 Minutes
Total Time:  1 Hour 5 Minutes
Yield:  Makes 8 servings

RECIPE INGREDIENTS

2 tablespoons unsalted butter

2/3 cup plus 2 tablespoons granulated sugar

10 Granny Smith apples, peeled, cored, and set aside in water

1 egg

1/3 cup milk

1 sheet frozen puff pastry, thawed

DIRECTIONS

Preheat the oven to 350 degrees F.

Butter the bottom of an oven-proof 12-inch skillet with 1 tablespoon of the butter. Sprinkle the 2/3 cup sugar evenly onto the buttered skillet.

Dry 8 of the apples and cut into 1/2-inch-thick wedges. Arrange the wedges, overlapping them in a circular pattern, over the bottom of the skillet.

Chop the remaining apples into 1/4-inch cubes and scatter them over the sliced apples. Sprinkle the remaining 2 tablespoons of sugar on top, and dot the remaining tablespoon of butter evenly over the apples.

In a small mixing bowl, beat the egg and whisk in the milk. Place the sheet of pastry over the top of the skillet. Pat down, seal, and trim the edges so that the pastry fits the skillet. Brush the pastry with the egg wash. Evenly pierce the pastry with a fork about 10 times.

Place the skillet in the oven and bake for 30 to 45 minutes, or until the pastry is golden brown.

Remove the skillet from the oven and put it on the stovetop over medium-high heat. Cook for 8 to 12 minutes, or until the bottom is caramelized. You will be able to smell the sugar caramelizing on the apples; use your sense of smell to make sure that the sugar doesn’t burn.

Place a large plate over the top of the skillet. Quickly and carefully invert the two. Tap the bottom of the skillet to loosen the mixture. Remove the skillet. Serve hot, at room temperature, or chilled.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 8 servings

Calories:

363

Fat. Total:

15g

Fiber:

Carbohydrates, Total:

56g

Sodium:

93mg

% Cal. from Fat:

37%

Cholesterol:

35mg

Protein:

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