1/2 lb puff pastry - fresh or thawed froze, n
1 cup sugar
1/4 cup water
5 lb apples - golden delicious, peeled,, cored,
1 quartered and tossed with lemon jui, ce
1/2 tsp cinnamon
1/2 stick unsalted butter - melted (1/4, cup)
1 sugar
A Recipe for
La Tarte Tatin (Caramalized Apples On Puff Pa
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Food Tip |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
This Recipe for La Tarte Tatin (Caramalized Apples On Puff Pa is one of thousands in the Recipes-to-go Fruit Cookbook.
Herb Tip |
If you enjoy this La Tarte Tatin (Caramalized Apples On Puff Pa Recipe - you should enjoy the recipe collections you can find on the websites below:
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
He who lives by the sword eats with bloody hands. |
| Anonymous |
This is a recipe for La Tarte Tatin (Caramalized Apples On Puff Pa from the recipe cookbook of Recipes-to-go (Fruit)
Food Tip |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Calories per serving: Number of Servings: 4 Fat grams
per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
FOR PASTRY: Preheat oven to 300F. Roll pastry 1/8-inch thick. Cut into
circle 1 inch larger than diameter of 1-quart souffle dish. Transfer
to baking sheet, prick with fork and bake 30 minutes. If not quite
browned, increase heat to 350 F and continue baking until nicely
colored. Let cool on wire rack. Heat oven to 350F. Combine 1/2 cup
sugar with water in 8-inch skillet and cook, swirling pan frequently,
until caramelized. Pour into 1-quart souffle dish. Begin adding
apples, arranging vertically (fill dish as compactly as possible
since fruit will shrink during baking). Lay remaining apples (or as
many as possible) on top. Sprinkle with remaining 1/2 cup sugar and
cinnamon. Pour melted butter evenly over top. Cover with foil, making
several slits to allow steam to escape. Lay piece of foil on lower
oven rack to catch any juices that might overflow. Bake, basting
frequently, until apples are tender, about 1-1/2 hours. Remove from
oven and cool 15 minutes. Carefully pour off juices into 8-inch
skillet and boil over medium-high heat until reduced and caramelized.
Run knife around inside of souffle dish to loosen apples. Set pastry
over fruit. Place serving plate on top and invert. Pour caramelized
juices over top. Heat heavy skillet until quite hot. Dust tarte with
sugar and hold bottom of hot skillet over top of tarte to sear sugar,
or place under broiler. Repeat 3 more times. Serve warm or cold.
Serves 4.
From Ernie's, San Francisco, CA. Published in Favorite Restaurant
Recipes, Bon Appetit, 1981.
Serves: 4
La Tarte Tatin (Caramalized Apples On Puff Pa Recipe brought to you by Recipes To-Go