Tarte tatin #2

Yield: 8 Servings

Measure Ingredient
1 cup Flour
2 tablespoons Sugar
4 tablespoons Cold butter; cut up
1 pinch Salt
Ice water
6 tablespoons Butter
7 Cooking apples; peled, cored and cut into large chunks
½ cup Sugar

CRUST

FILLING

Date: 24 Mar 96 22:44:06 EST

From: "Lisabeth Crawford (Pooh)" <104105.1416@...> To make a crust, stir together flour and sugar. Cut the 4 tablespoons butter into the flour using a pastry blender or by rubbing it with your fingers. Add ice water a spoonful at a time, and mix with a fork until dough hold together. Form dough into ball, wrap in plastic wrap and refrigerate 30 minutes. Prehaet oven to 425 degrees.

To make filling, melt the 6 tablespoons of butter in a seep skillet over medium high heat. Stir in apples and sugar. Cook for 20 minutes, stirring occasionally to keep the fruit from sticking. Increase the heat tohihg and until the apples are a deep golden brown. Shake the pan requently to make sure they do not burn. Pile the apples into an unbuttered 10-inch glass pie pan. Roll out the dough into a circle about 11 inches in diameter.

Place on top of the apples tucking the edges down. Do not prick the dough.

Bake in the center of the oven until apples bubble and the pastry is golden brown, about

40 minutes.

Immediately invert a large plate or platter onto the tart. Holding both firmly together(use pot holders), flip the plate and the tart, and slowly remove the baking dish.

Nutrtional info per serving: 304 cal; 2g pro, 44g carb, 15g fat(42%) Source: Miami Herald 3/21/96

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