Recipe - La Tarte Tatin

One half pound Puff pastry
(fresh or thawed frozen)
1 cup Sugar
One fourth cup Water
5 pound Golden Delicious apples
peeled, cored, quartered
and tossed with
Lemon juice
One half teaspoon Cinnamon
One fourth cup Unsalted butter; melted
Sugar

FOR PASTRY: Preheat oven to 300 F. Roll pastry 1/8 inch thick. Cut into
circle 1 inch larger than diameter of 1quartsouffle dish. Transfer to
baking sheet, prick with fork and bake 30 minutes. If not quite browned,
increase heat to 350 F. Combine One half cup sugar with water in 8inch skillet
and cook, swirling pan frequently, until carmelized. Pour into 1quart
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 One half 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
1One half hours. Remove from oven and cool 15 minute. Carefully pour off
juices into 8inch skillet and boil over mediumhigh heat until reduced and
carmelized.

Run knife around inside of souffle dish to loosen apples. Set pastry over
fruit. Place serving plate on top and invert. Pour carmelized 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.

Source: Ernie's San Francisco, California Favorite Restaurant Recipes
by 0895351005 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini