Monday, August 8, 2011

Tarte Tatin

I love the foods of autumn!  Yesterday I noticed the light of the sun has changed providing longer afternoon shadows.  Maybe it's that school is back in session in the deep south or maybe I am ready for some football, or both.  None the less, I woke this morning craving this dessert and am going to make it later.
I see I have a fan from Ithaca and if you are in college and have access to an oven and a heavy oven proof skillet, you can make this!  In the next month or so, apples will be in full season so you should give this a try.  A bonus would be if you find an orchard where you can pick your own!  This goes fast, so you have to have your prep done first and your oven should be hot.
Defrost Puff Pastry.  (Puff Pastry can be found at most groceries in the frozen section.)  Preheat oven to 400 F.  Peel and core 2 Golden Delicious Apples. Cut each apple into 12 wedges.  I like to use the gadget that cores and sections the apples.  Roll thawed pastry til just big enough to fit in the pan keeping it as thick as possible. Using a knife, cut off the pointed corners of the pastry.
In a 10" oven proof skillet over moderate heat, melt 2 Tbl UnSalted Butter and add 6 Tbl Sugar. The old time iron skillets work well for this though I used my brand new Calphalon Unison 10" skillet.   Using a wire whip, stir continuously until the mixture looks like the color of toffee. If you are using a nonstick pan, use a coated whip so you don't scratch the surface.  This should take about 2 minutes.  Remove from heat.  Add apples, curved side down or in a shingled arrangement. Drape with the pastry, tucking in the sides and lightly tucking the pastry around the apples and place the pan in the oven. 
Bake for about 20-25 minutes until pastry has risen and is golden brown. Remove from oven.
Immediately, place a plate upside down on top of the pan.  Carefully flip the pan over so the apples are now on top of the pastry.  Cut into 6 (or fewer) wedges and serve immediately.  Add vanilla ice cream or whipped cream and a sprinkle of cinnamon or freshly ground nutmeg.  This does not store well in humid climates.  Plan on eating it all right away and rest assured, that isn't hard to do!

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