TARTE TATIN

AMAZING DELICIOUS!

For beginners:

https://twokooksinthekitchen.com/easy-peach-tarte-titin-for-beginners/

I love all kinds of apple desserts. Strudel is the one that I grew up with and I use different dough, different apples, different recipes, and shapes.

I was looking on the internet for something new with apples and dough, easy, a desert with not too much sugar but a lot of apples and very little dough. I came upon TART TATIN. It is really an upside-down apple cake, but it has a twist (compared to my “apricot upside down cake”) and has many legends, stories, and funny ads on, numerous pages on the internet about this tart.

The most consistent story is that this tart was invented by the TATIN sisters, who were running an inn in LOIRE Valley, France. During the revolution they were flirting with lots of soldiers, cooking, eating, and laughing in the same time.

One version is that by flirting too much, they leave the unfinished pie, on the table, and they save the day by reversing the tart and baking it as it is;

Another version is that by speaking, flirting, and laughing too much they baked the tart forgetting to add the upper dough piece.

This tart is a very easy dessert; there are many simple, short steps in between baking and preparing the apple. This is why they say (they are FRENCH!!!) you should flirt in between steps!

https://en.wikipedia.org/wiki/Tarte_Tatin

Ingredients:

 One sheet frozen puff pastry;

 6-8 small apples, (McIntosh OR Granny Smith), peeled, halved and cored;

 Unsalted butter, (one stick);

 Sugar, one cup;

 Half cup walnuts;

Half cup raisins;

Some cinnamon (as much as you like);

Directions:

-Melt the butter in a saucepan, add one cup of sugar and caramelize it, to be light brown.

            MY NOTE: Caramelized sugar is very, very hot, pay a lot of attention, when handling it!

 

-

Pour hot caramelized sugar and butter sauce, on an oven-proof pan.

- Add halved apple round side down, walnuts, raisins and cinnamon.

- Put in the oven for 30 minutes at 350F. The apple will be soft and the caramelized sauce will be liquid.

- Add the puff pastry sheet, cold, from the refrigerator, on top of the apple, and turn back to the oven, 400F,

      for 20 minutes, when the puff pastry dough is well raised and brown.

- Adding a big plate over the pan, you will reverse the apple and caramelized sauce, over the upside-down apple cake!

             MY NOTE:

             1. One should turn the pan over a plate a while after being taken from the oven,  for the whole caramelized sauce will bring all the juice and sweet and buttery on top of the apple and puff pastry.

            

FROM  Two Kooks, Cheryl and Jenna:

An easy way to make quick, PEACH tart tatin:

https://twokooksinthekitchen.com/easy-peach-tarte-titin-for-beginners/