Tarte tatin #1

Yield: 4 Servings

Measure 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

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, .

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