Tarte tatin #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | cups | Sugar |
| 4 | mediums | Red apples; peeled, cut into wedges; & sprinkled with lemon juice |
| 1 | Sheet pastry dough; 10\" in diameter (see recipe) | |
| Cinnamon | ||
| ½ | pint | Whipping cream |
| 2 | tablespoons | Powdered sugar |
| 1 | dash | Vanilla extract |
| 1 | dash | Creme de Cacao |
Directions
FLAVORED WHIPPED CREAM
Preheat oven to 375 F. Melt butter in bottom of pan, sprinkle with a little sugar. Arrange prepared apples in a circular pattern; sprinkle with remaining sugar & cinnamon. Top with thin layer of Pastry Dough. Cover pan with aluminum foil & place in preheated oven for 20 to 25 minutes. Remove foil & bake until golden brown, from 5 to 15 more minutes. Flip from pan onto serving dish; apples will now be on top. Cut into wedges to serve, topped with Flavored Whipped Cream. Flavored Whipped Cream: Whip cream until stiff. Continue to beat slowly, adding sugar, vanilla & creme de cacao just until blended. *** Prepare your Pastry Dough one day in advance.
***
THE COVEY
CARMEL VALLEY ROAD, CARMEL.
WINE: R. MONDAVI NAPA GAMAY 1977 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .