Ingredients
- 5 oz. Sugar
- 2 1/2 oz. Butter
- 12 Red Apples
- 1/2 sheet Puff Pastry
- 1 tsp. Vanilla
- Equipment:
- 8"x2" round cake pan
- 2 cookie sheets
Directions
Peel, core and slice the Apples in half. In a round pan, place Butter, Sugar and Vanilla. With the top of the Apples down, arrange the apple halves starting around the edge of the pan. Continue in a circular direction until the pan is full. Place remainder of the Apples on the top. Cook on low heat for approximately 1 1/2 to 2 hours. As the Apples cook, they will soften and shrink. As the Apples shrink it makes room for the extra Apples that have been placed on top. Place the extra Apples that were on top in-between the apples in the pan. All apples should fit snugly in the pan. Cook until the sugar caramelizes and the Apples are cooked. Be sure that the fire is not too hot or the sugar will caramelize before the Apples are cooked or vice versa. When done, remove from heat.
Cut the Puff Pastry into an approximately 12" round so it drapes over the sides of the pan. Puncture the dough with a fork and cover the pan. Put double cookies sheets in oven then place the Apple filled pan on top. This prevents the bottom of the tart from burning. Bake at 400 degrees for 20 minutes until dough is golden brown. Once the dough is cooked, remove from the oven. Put a large plate upside down on top of the Apples to cover the dough. With one hand on the bottom of the plate firmly and the other hand holding the pan, very quickly and securely, flip the whole unit upside down (so the plate is right side up). Slowly remove the baking pan. If some Apples move as you unmold the tarte, use a spatula or large spoon to put them back in place. Serve warm with ice cream and vanilla sauce.
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Submitted 5/29/06.
Source:
Submitted By: l mandrake
Tarte Tatin