Tart tatin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Flour |
| ½ | cup | Unsalted butter; slightly softened |
| 1 | Egg | |
| 1 | pinch | Salt |
| ½ | cup | Water (or as needed) |
| 1 | cup | Sugar |
| 5 | Apples; thinly sliced and peeled | |
| Cinnamon | ||
| ½ | cup | Unsalted butter |
| Whipped cream (optional) | ||
| Ice cream (optional) | ||
Directions
PASTRY
FILLING
TOPPINGS
Mix pastry ingredients. Chill before rolling out. Sprinkle ½ cup sugar in bottom of glass or metal tart pan (with fixed bottom). Arrange apple slices in a circle around the pan on top of sugar. Continue pinwheel fashion to center of pan. Sprinkle ½ cup sugar mixed with cinnamon on top of the apples. Cut butter into small pieces and arrange over apples. Roll out dough and place over apples. Make vent holes. Bake at 400ø for 40 to 50 minutes. Invert tart on serving plate and serve with whipped cream or ice cream. Yield: 6 to 8 servings. LIBBY STRAWN (MRS. JIM)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .