Monday, October 19, 2009

Apple tarte tatin

This is a traditional French recipe for an upside-down apple tarte that I've adapted. It's great for fall!

1 prepared pie crust (pâte feuilletée)
3-5 large apples (I love Melrose - state apple of Ohio)
2 Tbsp honey
2 tsp butter
1/4 tsp ground cinnamon

Slice each apples into 16 wedges and cut out the core.

In a bowl, melt the honey and butter on lowest microwave setting or in a skillet. Stir in cinnamon. Pour into a ceramic or glass pie pan, spreading evenly to coat bottom.

Place the apple slices on top of the butter and honey mixture. Start in the center and work around in a circular shape.

Roll out pie crust and place gently over the apples. If there is any extra crust, just fold it back so that it just reaches the edge of the pan.

Bake in preheated oven at 350° for 25-30 minutes or until browned.

Remove from oven and let sit 5 minutes. Run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter.

No comments: