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Full Online Book HomeLearning KitchenPastries - Tart - Caramel Apple Tarte Tatin
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Pastries - Tart -  Caramel Apple Tarte Tatin Post by :aztec Category :Learning Kitchen Author :Unknown Date :March 2012 Read :902

Click below to download : Pastries - Tart - Caramel Apple Tarte Tatin (Format : PDF)

Pastries - Tart - Caramel Apple Tarte Tatin

1 cup sugar
1/3 cup water
5 medium, firm apples, such as Mutsu and Crispin (about 1 3/4 pounds)
2 tablespoons butter
1/2 cup sour cream
11/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 sheet prepared puff pastry, defrosted (about 1/2 pound)

Preheat the oven to 400 degrees.

Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes. Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes. Remove from the heat immediately and cool while you prepare the apples.

Peel, core, and quarter the apples. Melt the butter in the skillet. Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices. Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften. DO NOT STIR.

While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot). When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.

Trim the corners from the pastry to make a rough circle about 10 inches in diameter. Fit the dough over the apples, tucking in the edges around the inside of the pan. Bake for 30 minutes, until the pastry is puffed and golden. Remove from the oven and let stand for 5 minutes. Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate. Serve warm.

Yield: 8 servings
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Pastries - Tart -  Chestnut Meringue Tart
1 tart shell 1 lb. chestnuts, peeled 2 cups milk 3/4 cup sugar 1/4 cup water 1 Tbsp. vanilla extract 4 oz. sweet chocolate 2 Tbsp. strong coffee 2 Tbsp. rum Topping: 3 egg whites 1/2 cup sugar 2 Tbsp. finely slivered almonds Preheat oven to 350 degrees. Combine peeled chestnuts with milk and, if necessary, add enough water to cover them. Cook them over low heat, partially covered, for 45 minutes or until they are very tender. Drain chestnuts and puree them in blender. In a heavy saucepan, combine sugar and 1/4 cup water. Cook until syrup forms a soft

Pastries - Butter Tart Pastries - Butter Tart

Pastries - Butter Tart
1 cup currants or raisins 1 cup brown sugar 2 eggs, slightly beaten 1/4 cup melted butter 1 tsp. vanilla 1 tbsp. corn syrup 15 to 24 ready made tart shells, unbaked Preheat oven to 350° F.Have pastry or tart shells ready (15 large tart shells for 24 small ones). Combine filling ingredients and spoon into shells. Bake for 15 - 20 minutes until pastry is golden.Don't over cook.