Cookbook:Tarte Tatin
| Tarte Tatin | |
|---|---|
| Category | Dessert recipes |
| Servings | 8 |
| Time | 1 hour |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France | Vegetarian Cuisine | Dessert
Ingredients
[edit | edit source]- 1 cup white granulated sugar
- 4 tablespoons butter (see notes)
- ¼ cup water
- 5 Golden Delicious apples, peeled, cored and quartered
- 1 pastry dough recipe
Procedure
[edit | edit source]- Preheat oven to 400°F.
- Place sugar, butter and water in a stovetop/oven-safe tarte dish over medium-high heat. Cook until mixture becomes golden brown and bubbly.
- Remove from heat and allow mixture to cool to room temperature in the tarte dish.
- When caramel mixture has cooled, arrange the apple quarters on their sides in the mixture.
- Roll the pastry dough out to a thickness of about ½ inch and a diameter large enough to cover the tarte dish.
- Place dough on top of the tarte, then trim and discard the edges.
- Bake tarte for 40 minutes.
- Allow to cool in the tarte dish for 15 minutes before inverting onto a serving platter.
Notes, tips, and variations
[edit | edit source]- European-style butter, which has a higher fat content than American butter, is recommended. Most US supermarkets now stock at least one variety of European-style butter, Plugra being one of the most popular brands.