Polidor's tarte tatin

Yield: 8 servings

Measure Ingredient
1 cup Flour
¼ pounds Butter; cold in pieces
4½ pounds Apples; golden Delicious
1 Lemon; juice of
6 tablespoons Butter
½ teaspoon Salt
4 tablespoons Water
1 cup Sugar
Creme fraiche, whipped cream or vanilla ice cream

PASTRY

FILLING

Make pastry by processing flour, salt and butter until resembles coarse crumbs. Add water and stir with fork until dough comes together. Shape into disk and refrigerate at least 1 hour. Preheat the oven to 350. Peel, halve and core apples. Toss with lemon juice.

Melt the butter in a large oven proof skillet. Stir in the sugar and 3 tb water and cook over moderately high heat until a rich brown color, 8-10 min. Stir during the last few minutes. Remove from heat, Pack the apples into the skillet in concentric circles, standing on their ends. Cook over moderately low heat until the apple juices bubble in the caramel, 5-8 min. Place the skillet in the oven and bake for about 25 min, until the apples are tender. Remove the skillet from the oven and increase the temperature to 425. Roll the pastry into an 11 inch round. Drape over the apples tucking the edges between the fruit and the side of the skillet. Make six 1 inch slits on top and place the skillet on a baking sheet. Bake in the upper third of the oven for 25 min, until the pastry is golden brown.

Remove from oven and let cool 5 min. Run a knife around the pan and invert onto a serving dish. Serve with creme fraiche, cream or ice cream. Source: Food and Wine May 1994 Typed by: Sharon Verrall Submitted By SHARON VERRALL On 04-02-95

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