*  Exported from  MasterCook  *

                   Tarte Tatin (A 'Reversed' Apple Pie)

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 300       g            Puff pastry (2/3 lb)
 200       g            Sugar (7 oz)
 100       g            Butter (3-1/2 oz)
   2       kg           Apples (4-3/8 lb) --
                        - peel, core, cut in halves

  For a 26 cm (10.2") diameter pie dish.
  
  Roll out the pastry (2 mm, 1/10", thick) to a 30 cm (11.8") disc
  and leave it to rest in the refrigerator.
  
  Pre-heat the oven to 220°C (435°F).
  
  Butter a 26 cm diameter disc of baking parchment and carefully line
  the base of the tin with it. Spread the sugar over the paper,
  shaking it evenly over the surface, place in the middle of the oven
  and bake for some 8 minutes to caramelize the sugar. Keep care.
  Caramelize to light golden brown. Then add the butter, let it melt,
  take the tin out of the oven and leave to cool a little.
  
  You can try without baking parchment: it's difficult to unmold.
  
  Place the halved apples vertically side by side (i.e. they must be
  higher than the rim of the tin). Bake for some 25 minutes at the
  same temperature, too.
  
  'Line' (i.e. cover) the apples with the pastry disc. Bake for 20 to
  25 minutes at the same temperature, take the tin out of the oven.
  
  Let cool 5 minutes on a rack, then turn over and unmold the
  'tarte tatin' on a plate, remove the baking parchment.
  
  The 'tarte tatin' look now like an apple pie :-)
  
  Serve warm or lukewarm with 'creme chantilly'

  
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