Monday, May 23, 2011

Tarte Tatin

#2 of Essential French Deserts

1 Pie Crust
~ don't press it into a mold, this will be something like an upside down cake
Bunches and bunches of apples, depending on size...
butter and sugar
cream for on top (or vanilla ice cream, anyone?)

1* Peel and quarter apples
2* Using a pie pan on your stove (probably should be a gas stove) melt a big clump of butter and place apples with their rounded side down in the pan.
~ Use LOTS and LOTS of apples here, because they will shrink as they cook and you want a completely packed top of apples when you finish. See pictures
3* Sprinkle with sugar, cover, and let caramelize. This could take a while, maybe 20 minutes or so. Watch and see when they soften and there is caramel that collects in the bottom
4* Preheat oven to 225 C
5* When the apples are ready, put the crust on top of all of this, tucking in the edges if needed
6* Bake for 25 minutes
7* Before the caramel hardens to the bottom, flip the pie onto your serving plate, observing how I was right to tell you to use lots of apples.
8* Eat with sugared cream on top!

1 comment:

  1. I miss Estelle, Olivier, Eve-Marie and Elie! Give them my love!