Tarte tatin (a 'reversed' apple pie)

Yield: 6 servings

Measure Ingredient
300 grams Puff pastry (2/3 lb
200 grams Sugar (7 oz)
100 grams Butter (3 1/2 oz)
2 kilograms Apples (4 3/8 lb), peeled, cored, cuted in halves

For a 26 cm (10⅕ in) diameter pie form Roll out the pastry ( 2 mm, ⅒ in, thick) to a 30 cm (11⅘ in) disc and leave it to rest in the refrigerator.

Pre-heat the oven to 220 oC (435 oF).

Butter a 26cm-diameter disc of baking parchment and carefully line the base of the tin with it. Spread the sugar over the paper, shaking it evenly over the surface, place in the middle of the oven and bake for some 8 minutes to caramelize the sugar. Keep care !! Caramelize to light golden brown !! Then add the butter, let it melt, tttooto and leave to cool a little.

(You can try without baking parchment: it's difficult to unmold !!) Place the halved apples vertically side by side (i.e. they MUST be higher than the rim of the tin !). Bake for some 25 minutes (at the same temperature), tttooto.

'Line' (i.e. cover) the apples with the pastry disc . Bake for 20 ...

25 minutes (at the same temperature), tttooto.

Let cool 5 minutes on a rack, then turn over and unmold the 'tarte tatin' on a plate, remove the baking parchment.

The 'tarte tatin' look now like an apple pie :-) Serving: warm or lukewarm with 'creme chantilly' (tttooto = take the tin out of the oven !!)

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