Tarte Tatin Recipe
This caramelized apple upside down pie
is a traditional French dessert. One tarte
serves eight people. I always reheat it
before serving with créme frâiche or
heavy cream on the side.
Click here to find out more about our  
Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-
step instructions for home canning, and
is illustrated using photographs.
Ingredients:
   Notes:
Puff Pastry for Tarte Tatin
 1
  
Sour Apples such as Granny Smith
 6 - 7 large
  
Butter
 1/2 cup
  
Granulated Sugar
 1 cup
  
1. Slowly melt butter in a skillet,
preferably one that is non-stick.
Sprinkle sugar on top and
remove from heat.

Peel apples, slice them into
quarters and remove the inner
core and seeds with a paring
knife.

Arrange in a pinwheel fashion on
top of butter and sugar as
shown above.
 2. Raise temperature of skillet to
high.

Cook 12 - 15 minutes or until
the butter and sugar become
caramel colored as pictured
above.

Turn apples over, using a fork
and a spoon, and then cook 5
more minutes.
 3. Place the puff pastry directly
on the apples.
4. Bake at 375° for 30 minutes
or until golden brown.
 5. Let cool at least30 minutes.
 6. To unmold, invert a serving
platter over the skillet and flip it
over.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Google