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Add a photoStephanie Tatin was the chef in the family-run 'Hotel Tatin' and is known for first creating this dessert in 1889, and it became a French classic.
Ingredientes
- Dough
- 1 9â pastry crust, pâté brisée or store bought puff pastry
- Filling
- 8 apples (dry and apples that will hold their shape i.e. Granny Smith)
- 3/4 lb sugar
- 1/2 lb butter
- 1 teaspoon cinnamon
- Zest of one 1/2 lemon
- 1 teaspoon vanilla
Direcciones
- PREPARATION
- Place the sugar and butter in a 9â oven pie plate or frying pan that can be placed in the oven. Cook the sugar and butter on high heat until it becomes a deep golden brown caramel. Do not stir, as it will form crystals. If crystals do form, wipe the sides of the pan with a brush dipped in water. Add the vanilla and lemon zest and blend. Add the apples, which have been peeled, cut in half, and the seeds removed.
- COOK
- Toss the apples with the cinnamon and place the apples next to each other in a circle outside down. They should overlap in the caramel mixture. Allow them to cook for about 10-15 minutes scooping the caramel over the top of the apples with a spoon. Caramel is extremely hot and dangerous. Extreme care should be taken.
- BAKE
- Place the pastry over the top of the pan and carefully tuck the edge into the pan. Place the tart into the middle rack of the oven and bake according to the directions on the pastry package. If using a home made crust cook about the same time or until it turns brown. It is usually about 25 minutes at 400º F if using a packaged puff pastry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 8 servings | |
| Calories 461 | |
| Calories from Fat 206 | 45% |
| Total Fat 23.42g | 29% |
| Saturated Fat 14.65g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 176mg | 7% |
| Potassium 187mg | 5% |
| Total Carbs 66.36g | 18% |
| Dietary Fiber 4.1g | 14% |
| Sugars 59.23g | 39% |
| Protein 0.85g | 1% |
