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Apple Tart Tatin

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  2 Hours
  10 servings
1/4 cup (1/2 stick) unsalted butter
2/3 cup sugar
10 medium-firm red delicious apples (about 6 ounces each), peeled, cored, quartered
1 sheet purchased frozen puff pastry (thawed) or home made
Apple Tart Tatin Recipe at
Melt butter in tart tatin pan over medium heat. Add sugar and cook, stirring occasionally until sugar melts and turns deep amber colored, about 5 minutes. Remove from heat. Arrange a little less than half of the apples in bottom of pan, cut side facing up, spacing apples as close together as possible, forming one layer (bottom will be top of tart).

Arrange remaining apples, round sides up, over apples in pan, filling pan evenly. Cover with lid and cook slowly over medium-low heat until apples become juicy and tender at edges, about 25 minutes. Uncover and continue to simmer slowly (do not burn caramel on bottom of pan) until apples are very tender and the juices in the bottom of pan are reduced to a thick caramel (about 1/4 to 1/2-inch deep in pan), about 35 minutes.

Meanwhile, preheat oven to 400 degrees F. Roll out puff pasty sheet to thickness of 1/4 inch. Cut circle of dough to fit over apples, about 9 1/2-inches in diameter. Tuck edges down covering apples completely. Bake until crust has puffed, is a very dark golden brown, about 35 minutes. Cool tart in pan 5 minutes. Invert serving plate atop tart. Using hot pads, grasp plate and pan handles together firmly. Turn pan with tart and plate over. Remove pan. Serve warm or at room temperature.

Recipe created exclusively for by Jeanne Thiel Kelley.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Orchard Sweets: Apple Desserts
Nutrition Facts per Serving
Yield:   10 servings
Calories: 198
Fat. Total: 6g
Fiber: 5g
Carbohydrates, Total: 37g
Sodium: 12mg
% Cal. from Fat: 27%
Cholesterol: 12mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Galelia Reviewed: 04/02/2009
Easy to make taste is excellent! Will make this on regular basis.
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