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Apple Tarte Tatins Part 1
Recipe By : Chef Molly O'Neill
Serving Size : 8 Preparation Time :0:00
Categories : Pastry Fruit
Amount Measure Ingredient -- Preparation Method
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8 large Granny Smith apples
2 Tbs. fresh lemon juice
3/4 cup sugar
4 Tbs unsalted butter (1/2 stick)
Tarte Tatin Pastry
2 cups all-purpose flour
1 tsp. kosher salt
1/2 lb. cold unsalted butter
1 egg yolk
2 tablespoons water
Peel, quarter and core the apples. Put in a large mixing bowl and toss
with the lemon juice. Set aside. Place the sugar in a 10-inch skillet or
Tarte Tain pan over lowheat. When some of the sugar begins to melt,
begin stirring with a wooden spoon until all of the sugar is melted and
begins to turn a pale golden color. Remove the pan from the heat.
Arrange the apple piecess in the skillet, rounded side down, in
concentric circles, fitting them together as close as possible. Fill the
center with 2 or 3 apple pieces as needed. Arrange the remaining pieces,
rounded side up, in concentric circles, filling in the gaps left in the
first layer. Cut the butter into small pieces and scatter over the
apples. Place the pan over medium heat. Cook until the sugar turns a
deep caramel color and the juice released from the apples are nearly
evaporated, about 15 to 20 minutes. (Continued in Part 2)
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