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LOCATION: Recipes >> Pies >> Tart Tatin 05

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Apple Tarte Tatin

2 Tbsp. butter or margarine
1/2 cup. packed brown sugar
8 large, tart apples (about 3 lb.), pared and cut into eighths
1/2 package (17 1/2 oz size) frozen puff pastry, thawed
Apple Chantilly Cream (below)

Heat margarine and brown sugar in 10-inch oven proof skillet over
medium heat, stirring constantly, till melted. Stir in apples. Cook
20-25 min., stirring frequently, till syrup thickens, then remove
from heat. Heat oven to 400. Roll pastry into 10 1/2 inch square
on lightly floured surface. Cut into 10 1/2 inch circle. Fold pastry
into fourths, cut slits in seams so steam can escape. Place over
apples and unfold; carefully tuck edges down around apples. Bake
10-15 minutes or till pastry is golden brown and puffed. Let stand
5 minutes (prepare Cream in the meantime), then invert pan onto
heatproof serving plate. Serve with Cream.


Chantilly Cream:

1 cup heavy whipping cream
1 tablespoon apple brandy or Calvados

Beat ingredients in chilled medium bowl until soft peaks form.

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