LOCATION: Recipes >> Pies >> Tart Tatin 02
|
 |
|
Tart Tatin 02
|
|
|
|
Tarte Tatin
(serves 6)
Pate brisee
2 cups all-purpose flour
1 egg
1/2 tsp salt
3 Tbs heavy cream
3/4 cup unsalted butter
Place flour in large bowl: place other ingredients in well in
centre. Gradually blend ingredients into pastry. Chill 2 hrs
before rolling out 5mm thick to 25cm diameter. Keep pastry cool.
Fruit topping
1/4 cup unsalted butter (softened)
1/3 cup brown sugar
1/3 cup white sugar
4-5 tart firm cooking apples
Mix sugars together. Butter thickly a 22cm tart pan: cover with
1/2 cup sugars.
Peel, core and slice apples: lay on sugar in neat pattern. Dot
with remaining butter. Cover pan with pastry (to overhang).
Bake at 200C/400F for 25 mins.
Turn pan upside-down onto plate: lift off pan to reveal tart. If
necessary, broil until apples are caramelised.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
