Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPies - Apple - Tarte Tatin
Famous Authors (View All Authors)
Pies - Apple -  Tarte Tatin Post by :rsienko Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1635

Click below to download : Pies - Apple - Tarte Tatin (Format : PDF)

Pies - Apple - Tarte Tatin

For pastry:
1 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3 tablespoons (about) ice water

For apple filling:
2/3 cup sugar
3 tablespoons butter
6 large apples (about 3 1/4 pounds), peeled, cored, each cut into 8 wedges

Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 2 1/2 tablespoons water and blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill until firm enough to roll, at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)

Preheat oven to 400°F. Fill large skillet with ice cubes; set aside.

Combine sugar and butter in 10-inch-diameter, 2-inch-deep skillet. Cook over medium heat until mixture is deep amber and smooth, stirring often and almost constantly the last 3 minutes, about 16 minutes (after about 12 minutes, butter and sugar will separate and sugar will begin to melt and darken). Immediately place skillet onto ice to stop color from deepening. When caramel is cold and brittle, transfer skillet to work surface.

Arrange apple wedges close together, rounded side down, in concentric circles atop caramel in pan. Press remaining apples, rounded side up, atop first layer. Roll out pastry on lightly floured surface to 12-inch round. Place pastry atop apples, tucking in edges around apples. Bake until pastry is golden brown and juices are bubbling at sides of pan, about 55 minutes. Let stand 5 minutes. Place platter over skillet. Using oven mitts as aid, hold platter and skillet together and invert tart onto platter. Rearrange any apples that may have become dislodged. Let stand up to 30 minutes.

Serves 8 to 10.

Note: Setting the skillet that contains the caramel onto a larger skillet of ice cubes is a clever way to prevent the caramel from burning.

Bon Appétit
October 1998
If you like this book please share to your friends :

Pies - Apple -  Topsy Turvey Apple Pie Pies - Apple - Topsy Turvey Apple Pie

Pies - Apple -  Topsy Turvey Apple Pie
1/4 c Firmly packed brown sugar 1 tb Melted butter 1 tb Corn syrup 1/4 c Pecan or walnut halves Crust for 2 crust pie Filling for pie: 2/3 c Sugar 2 tb Flour 1/2 ts Cinnamon 4 c Sliced apples 1/2 ts Nutmeg In a 9" pie pan, combine brown sugar, corn syrup and melted butter and spread evenly over the bottom of the pan. Arrange pecan or walnut halves over the mixture. Set aside. Make your favorite pie crust. Take the bottom crust and put it over the mixture in the pie pan. Heat oven to 425F. In a

Pies - Apple -  Taffy Apple Cheesecake Pie Pies - Apple - Taffy Apple Cheesecake Pie

Pies - Apple -  Taffy Apple Cheesecake Pie
Filling: 2 Tbsp. butter or margarine 1/2 cup firmly packed brown sugar 4 medium apples, peeled, cored, sliced thinly 21 Caramels, unwrapped 1/4 cup half and half 1 (8 oz.) pkg. of cream cheese 1/2 cup firmly packed brown sugar 1/2 tsp. pumpkin pie spice 1 1/2 tsp. vanilla extract 1 egg Crust: 1 (15oz.) Pillsbury Refrigerated Pie Crusts Topping: 1/2 cup chocolate chips, chopped finely 3/4 cup pecans or walnuts, chopped finely Garnish: 1 (8oz.) Cool-Whip® (frozen whipped topping), thawed 1 tsp. pumpkin pie spice In a large skillet, or saucepan, melt butter and 1 /2 cup brown sugar; stirring