Tarte Tatin
For 8 persons
Prep time: 20 minutes
Baking time: 1-1/2 hour
Ingredients:
- Approx. 10 oz frozen Phillo Dough from the gourmet store
- 7 ounces of sweet butter
- 6 ounces of powdered sugar
- 3 pounds of Golden apples
For baking: One heavy ceramic pie dish (approx. 22 cm)
- Split and peel all the apples, remove the center and cut-in quarters, save one apple and cut-in half
- Melt half of the butter and spread over the bottom of the pie dish
- Place all your apple quarters in the melted butter (curves face against the dish). In the center of the dish, place your half apple
- Spread the powdered sugar over the entire dish of apples
- Cut the left-over butter in small cubes and spread over the sugar
- Bake over the fire/burner of your stove for approx. 1 hour at slow flame/temperature
- Cover for the last 15 minutes with a aluminum baking sheet to glaze the apples at perfection!
- Spread the Phillo dough (unfrozen) on a flat surface and cut a circle of approx 1 inch larger than the dish diameter
- Pick the dough with a fork, and place in the oven with a flat large ceramic plate on top (to avoid the dough to raise too high)
- Half bake for about 10 minutes
- Remove from the oven and place over the dish, cut the excess on the edge with a knife
- Place in the oven at 190 degrees for about 20 minutes
- Remove from oven and let it cool down
- Before to serve, place the ceramic dish over the fire for 1 minute to warm the caramel and apples in the bottom
- Place a large cake plate over and flip !
- With a spatula, smooth the top of the Tarte Tatin
Tips: Best with light vanilla creme anglaise sauce or with a Vanilla ice cream scoop ...
Enjoy !!!
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