Thursday, April 23, 2015

Tarte Tatin

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Years ago I met a wonderful French chef who baked some of the tastiest desserts, with Tarte Tatin being among my favorites. Forming the method from memory, coupled with my experience in classic southern pies, I shaped the dessert I thoroughly enjoyed. The caramelized apples flipped perfectly onto the golden crust and formed beautifully along the top of the apple tart. The dessert was just as delightful as I remembered and welcomed quite warmly by friends. Enjoy!!

Ingredients
Prep Time: ~30min
Servings: 8 slices

Crust
1 1/2 Cup All Purpose Flour 
1/2 Cup Butter, unsalted, softened
1/4 Cup Vegetable Shortening
1/4 Cup Brown Sugar, packed
Pinch Salt

Apple Filling
6 Granny Smith Apples
1/2 Cup Butter, unsalted
3/4 Cup Brown Sugar
Pinch Salt

Preheat oven to 350 degrees.


Crust - In a large mixing bowl, combine the flour, brown sugar, butter, and salt until dough forms. Form the dough into a circle and place between plastic wrap. Chill the dough until ready to place on the tart.

Filling - In a 9" iron skillet, melt the butter with the brown sugar until dissolved. Add the apples and evenly coat as the sugar caramelizes (the sugar will deepen in color and thicken).



Remove the plastic wrap from the crust and form into desired shape. Arrange the apples around the skillet's circumference and gentle place the crust, tucked around the edge. Poke air holes along the top of the crust before baking. Bake at 350 for 25-30 minutes, or until crust is golden in color.

To remove the tart, allow the tarte to cool until lukewarm, then place a serving plate directly onto the crust, quickly flip, and rearrange any apples that may have shifted. Serve warm or chilled.

Nutrition Info (1 serving): (Coming Soon!!)
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g

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