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Tarte Tatin (A 'reversed' apple pie)
Servings: 6

300 g puff pastry (2/3 lb
200 g sugar (7 oz)
100 g butter (3 1/2 oz)
2 kg apples (4 3/8 lb), peeled, cored, halved

For a 26 cm (10.2 in) diameter pie form

Roll out the pastry ( 2 mm, 1/10 in, thick) to a 30 cm (11.8 in) disc and
leave it to rest in the refrigerator.

Pre-heat the oven to 220C (435F).

Butter a 26cm-diameter disc of baking parchment and carefully line
the base of the tin with it. Spread the sugar over the paper,
shaking it evenly over the surface, place in the middle of the oven
and bake for some 8 minutes to caramelize the sugar. Caramelize
to light golden brown. Then add the butter, let it melt, remove
from oven and leave to cool a little.

Place the halved apples vertically side by side (i.e. they MUST be
higher than the rim of the tin !). Bake for some 25 minutes (at
the same temperature), remove from oven.

'Line' (i.e. cover) the apples with the pastry disc . Bake for 20
to 25 minutes (at the same temperature), take the tin out of the

Let cool 5 minutes on a rack, then turn over and unmold the 'tarte
tatin' on a plate, remove the baking parchment.

The 'tarte tatin' look now like an apple pie :-)

Serving: warm or lukewarm with 'creme chantilly'


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