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Happy Bastille Day from our kitchen to yours! In honor of France’s independence we’d like to share a recipe the French is famous for: Classic Apple Tarte Tatin.

Apple Tarte Tatin

Serves: 6-8

Ingredients:
3 Ea Granny smith apples, peeled and cored
½ Ea Lemon, zest and juice
1/3 C Sugar
¼ C Butter
1 Ea Puff pastry sheet

Method and technique:
1. Peel the apples, cut into quarters and remove the cores. Toss the quarters in the lemon juice to prevent the apples from discoloring.
2. Spread the butter over the base of a 10-inch sauté pan. Sprinkle the sugar over the base of the pan and add the apple wedges.
3. Cook over a medium heat for about 15 minutes, or until the sugar and butter have melted and the apples are golden.
4. Cut a 10-inch round circle out of the puff pastry. Gently place it over the apples, then tuck in the edges with a spoon.
5. Bake in a 350˚ oven for 15-20 minutes or until the puff pastry is golden.
6. Remove from the oven and loosen the edge with a knife. Invert a serving plate on the pan, then, protecting your hands with oven gloves, hold pan and plate together and quickly turn over. Lift off the pan and cool slightly before serving.

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