Tarte Tatin is a French version of apple pie.
First you take 6 to 8 peeled Golden Delicious apples. Core and cut them in fourths.
In an iron skillet melt a truckload of butter, and a heaping amount of sugar. When the two become one add the apples and let them dress up in the sweet butter and start to change form.
Pour this mixture into a buttered (don't think about the fat content or you will never eat Tarte Tatin. In fact it should be called Butter Tatin.) baking dish. Make sure the apples are as snug as a bug in a rug. Don't let them have any room to breath.
Sprinkle more sugar on top and add pats of butter for encouragement.
Roll out pastry dough to cover the surface of the baking dish. Add the pastry dough on top of the apples and tuck the sides into the baking dish. Cut a tiny hole in the middle for the apples to blow off steam.
Put the Tarte Tatin into a hot oven, let bake until the crust is golden.
When slightly cooled off run a knife gently around the edges and flip carefully on to a platter. (Like you would an upside down cake.)
Serve warm with a dollop of cream fraiche or vanilla ice cream.
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