Recipe - Apple Tarte Tatin

6 lg Firm; sweet apples (such as
Winesap, Golden Delicious
or Matsu), peeled and
halved (6 to 8)
1 Lemons; halved (1 to 2)
1 cup Sugar
One fourth cup Water
4 tablespoon Unsalted
Butter
One half pound Puff pastry

Apples are most bountiful during the fall, and there's no better way to
impress your family or dinner guests than with a freshly baked Apple Tarte
Tatin, a simple and elegant dessert created by two sisters from the Loire
Valley who earned their living making what the French call "tarte des
demoiselles Tatin, or "the tart of two unmarried women named Tatin." This
famous French upsidedown apple tart is made by covering the bottom of a
shallow baking dish with butter and sugar, then a layer of apples and
finally a pastry crust. while baking, the sugar and butter turn into a
delicious caramel that becomes the topping when the tart is inverted onto a
serving plate.

Choose firm apples that won't soften while baking, like Northern Spy,
Winesap or Granny Smith. You can save time and add richness to the tart by
using a storebought puff pastry, instead of making p�te bris�e or p�te
sucr�e. Whichever pastry you use, make sure to keep it wellchilled. Martha
Stewart likes to make this tart in a cast iron skillet because it helps the
fruit to caramelize, but any heavyduty nonstick pan with a heatproof
handle will do.

Tarte Tatin can be made in advance and left in the pan; simply rewarm it on
the stove over low heat to loosen the caramel, making it easy to remove
from the pan. For a change, try making this dessert with peaches or pears,
and don't forget to serve it with a dollop of freshly whipped cream, cr�me
fra�che or vanilla ice cream. It's a dessert your family and friends will
remember forever.

1. Heat oven to 400�. Core apples using a melon baller to retain the
rounded shape of the apples. Rub apples with cut or sliced up lemons to prevent
browning. Set aside.

2. Over medium heat in a 10inch cast iron skillet, heat sugar and water.
Cook until it turns a rich golden color; swirling occasionally, about 6 to
7 minutes. Meanwhile, roll puff pastry in one direction out into a 14inch
circle on a lightly floured surface, about 1/8inch thick. Brush off any
excess flour with a pastry brush.

3. Add butter to skillet. Once melted, add the apples; rounded sides down.
Adding as many as possible. Remove from heat and top apples with puff
pastry. Fold edges under and crimp slightly. Make 2 to 3 small cuts in the
puff pastry to allow the steam to escape. Place in oven for 10 minutes.
Reduce heat to 375� and bake until pastry isgolden brown, about 20 to 25
minutes.

4. Remove from oven and Loosen edges with a knife. Carefully place a plate
over the skillet and flip, inverting the Tarte Tatin. Serve warm or at room
temperature.

Recipe by: Marthastewart.com

Posted to MCRecipe Digest V1 #854 by Lynn Cage ltcage@onr.com on Oct 19,
1997