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Apple Tarte Tatin

crissue

By Crissue


 Apple Tarte Tatin

Made this afternoon, looking forward to desert, delicious with Ice Cream



Comments on this photo

 

Looks delicious

27 Mar, 2012

 

Given the time....you might just be eating it now!

27 Mar, 2012

 

That looks good !!

27 Mar, 2012

 

Thankyou everyone, it was delicious, if you like Apples and Caramel, you'll love this...yummy...

28 Mar, 2012

 

I feel a recipe coming on for someone ?!!!

28 Mar, 2012

 

yumyum!!!

28 Mar, 2012

 

This is one of my favourites.......

28 Mar, 2012

 

ooh it's lovely, especially with Vanilla Ice cream mingling with the Caramel...I will post the Recipe if you want it, more than happy too. It's such an easy one to make

29 Mar, 2012

 

yes please crissue yes yes yes!

29 Mar, 2012

 

Especially this one , yummy!

29 Mar, 2012

 

Thanks please do.....have just ordered the ice cream lol

29 Mar, 2012

 

lolo....will do it today sometime...

30 Mar, 2012

 

Tarte Tatin

Enough caster sugar to coat the bottom of a pan to 5mm (depends on the size of your pan)
Enough apples to fill the pan, peeled, halved and cored
Puff pastry, enough to cover the pan
100 g3½ oz almonds
100 g3½ oz butter
Creme fraiche or vanilla ice cream, to serve

How to make Apple tarte tatin

1 Place the sugar into a warm non-stick oven-proof pan and stir with a wooden spoon. Melt the sugar over a medium heat, until it gradually turns to a golden caramel. Allow the caramel to colour until just before the burning point, (have the courage to go almost burnt, but not beyond) you watch a deep caramel colour.
2 Take off the heat and add two knobs of butter and allow the mixture to froth.
3 Place the apples, cored side up, into the caramel. Place back on a medium heat and cook for 5 minutes. Remove from the heat and lay over the puff pastry. Poke 2-3 holes in the top.
4 Put the pan straight into the oven for 20 minutes at 200C/Gas 6 or until the pastry has turned golden and is cooked.
5 When done, place a large plate over the pan and turn out. Be careful not to burn yourself on the hot caramel.
6 Finish with shaved almonds on the top and serve with creme fraiche or vanilla ice cream.

This the old traditional method of Tarte Tatin, not the 5* Chefs of today.......... enjoy

We use shop bought pastry it's easier...no hard work in this one....enjoy

30 Mar, 2012

 

Mmmmm!

7 Apr, 2012

 

OH made another as part of his Great British Bake off this Easter Weekend lol....

8 Apr, 2012



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