Scarlett WApple Tarte Tatin
September 11th 2008 13:36
Apple Tarte Tatin
About Golden Delicious
The Golden Delicious is a cultivar of apple with a yellow color. It is not related to the Red Delicious apple. Golden Delicious is a large, yellow skinned cultivar and very sweet to the taste. It is prone to bruising and shriveling, though, so it needs careful handling and storage. It is sweeter than the Granny Smith and is a favorite for salads, apple sauce, and apple butter.
INGREDIENTS
Serves 6
6 large apples, preferably Golden Delicious
1 lemon, juice
1½ cups granulated sugar
6 tablespoons butter
approximately 14 oz store-bought puff pastry
1. Peel the apples, cut them in quarters, remove the cores (cutting each quarter at the core so it has a “flat” side), and toss the quarters in a large bowl with the lemon juice and ½ cup of the sugar. Let it rest for ½ hour.
2. Melt 4 tablespoons of the butter in a round, 10-inch cast-iron skillet over medium-high heat. Cover with the remaining cup of sugar, sprinkle over the butter in an even layer.
3. Add a few tablespoons of the apple marinating juice to the pan, and cook the butter-sugar mixture over medium-low heat for 15 minutes carefully, so as not to burn it. Spread around any dark spots that appear. The colour should be a rich brown.
4. Add the apple quarters to the pan, arranging them in a decorative pattern, rounded side down. Top the apples with the remaining 2 tablespoons of butter, cut into little bits.
5. Cook the apples over medium heat for approximately 20 minutes, occasionally spooning the bubbling liquid over the apples. This part of the recipe takes almost constant surveillance. In a few minutes, you will begin to see brown caramel bubbling up in the part of the pan over direct heat.
6. Immediately shift the pan, so that other, nonbrowned parts go over the direct heat. Over 20 minutes, you may have to shift the pan a dozen times or more to get things evenly browned. The apples are ready when the liquid in the pan has turned to a thick, dark tan ooze. The apples should still be slightly resilient. Do not allow the apples to get entirely soft or the liquid to turn dark brown. This part of the tarte Tatin can be prepared hours in advance, or you can proceed immediately with the rest of the recipe.
7. Preheat the oven to 375ºF.
8. Flour a work surface, and place the sheet of puff pastry on it. Working quickly, roll out the pastry until it is slightly larger than the interior of the apple pan.
9. Lay the pastry over the apples, tucking any protruding edges under the apples in the pan.
10. Place the pan in the oven, and cook for approximately 30 minutes, or until the puff pastry has risen and cooked. The pastry should be dry and flaky (check inside the pastry to make sure that’s so).
11. Remove from the oven, and let the tarte rest for a few minutes.
12. Place a large, round platter over the tarte, and flip it over, releasing the tarte from the pan. The browned apples will be on top, the pastry on the bottom.
13. Serve it hot, if desired…or serve this tarte warm, about half an hour after cooking. You can also serve it room temperature, or cold.
14. Serve with Vanilla Crème Fraîche, if desired.
**From “David Rosengarten TASTE” and “Wikipedia, the free encyclopedia”**
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