Recipe - Apple Tart Tatin

1 One half teaspoon Yeast; dry
1 One fourth cup Bread flour
1 cup Whole wheat flour
One half teaspoon Salt
One fourth cup Fig; minced dried
Three fourths cup Water
8 Apple; medium
1 cup Apple juice; concentrate
One half teaspoon Cinnamon

1. Add all ingredients for the dough in the order suggested by your bread
machine manual and process on the dough cycle according to the
manufacturers directions.

2. While the dough is being processed, prepare the topping. Coat two
10inch cake pans with cooking spray. In a small saucepan, boil the apple
juice concentrate over high heat until reduced by half, about 5 minutes.
Pour the syrup into the two pans, dividing evenly and swirling if necessary
to coat the bottoms. Quarter, core, and peel the apples. Cut each quarter
into eighths. Arrange apples in concentric circles in each pan, overlapping
the apples.

3. When the dough cycle ends, remove the dough from the machine. Preheat
the oven to 350 degrees. Divide the dough in half. On a floured surface
with a floured rolling pin, roll each piece into a 10inch circle. Place
each circle on top of a pan of apples.

4. Bake 40 to 45 minutes, or until the tops are brown and bubbling around
the edges. Remove from the oven. Let rest 5 minutes, then invert onto a
plate larger than the pan so that you will not lose any syrup that drips
down the sides. Eat warm, not hot.

Recipe by: The Best Low Fat No Sugar Bread Book

Posted to recipeludigest by Donna Lee Theis theis@geocities.com on Mar
12, 1998