Apple and raisin tarte tatin

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter
3 tablespoons Rum
1 cup Mixed raisins and currants
2 pounds Med apples; (about 6)
½ pack (17 oz) frozen puff pastry
¼ cup Plus 2 Tbs white sugar

Oven: 400F

Peel, core and cut apples into eighths. Fill a bowl, large enough to set a 9" cast iron fry pan in, with ice cubes and then top up with water. Melt butter in 9" cast iron fry pan over medium heat. Add sugar. CONTINUOUSLY STIR until brown and JUST caramelized. Place fry pan in ice water to harden then onto a cooling rack. Set oven. Place raisins and currants in small bowl. Add rum and cover with hot water. Drain after 5 or so minutes.

Sprinkle third of raisins and currants over caramel. Place apple slices, rounded side down and packed as close together as possible, in a circular pattern. Sprinkle with remaining raisins and currants. Cut pastry 2 inches larger than skillet. Put pastry on top and tuck down sides and under the edge of the outside row of apples. Bake 30 minutes and then turn out onto a decorative plate while still hot.

Serve while still warm with freshly whipped cream.

Src: Bon Appetit, Nov '93 Qty: Serves 6 Posted to TNT Recipes Digest, Vol 01, Nr 927 by Rod Grant <rodgrant@...> on Jan 10, 1998

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