Tarte Tatin

By John, 19 January, 2014
Description
Tarte Tatin

This simple one-crust apple pie is sweet and decadent, and beautiful too!

I often have the pastry for a single-crust pie left over after making the Cheddar Cheese Pie, so this makes a natural pairing with that wonderful savory treat. 

Yield
8 Servings
Preparation time
1 hour, 30 minutes
Ingredients
1⁄2 pastry crust
6 baking apples (peeled, cored, and sliced)
2 t Cinnamon
3⁄4 c Sugar
8 T Butter (Unsalted) (6 tb melted, 2 tb soft)
Instructions
  1. Prepare the pastry for a single-crust pie.
  2. Preheat oven to 375.
  3. Peel, core and slice apples. Toss with 1/4 cup sugar and cinnamon.
  4. Smear 2 Tb soft butter all over the bottom of a deep pie plate.
  5. Sprinkle 1/4 cup sugar on the butter, then set an attractive layer of apple slices.
  6. Spread some of the melted butter over the apple layer, then a layer of apples; repeat until the apples are all used.
  7. Spread the remaining 1/4 cup sugar evenly over the apples.
  8. Roll out the pastry to perfectly fit over the apples. Lay it in place and cut a few small vents to let steam escape.
  9. Bake for 45-60 minutes, until the syrup around the edges is a medium to dark golden-brown.
  10. Take the tart from the oven and turn on the broiler.
  11. Set an oven-safe serving plate upside-down over the hot pie, then flip the whole thing so the tart is unmolded into its crust on the serving plate.
  12. (Optional) Sprinkle with powdered sugar and broil a moment to glaze the apples.
  13. Serve warm with whipped fresh cream.
Source
Mastering the Art of French Cooking