I search a recipe for tarte tatin?

i search a recipe for tarte tatinI search a recipe for tarte tatin?
Here is one with apples or pears.Sounds good to me.


Think I'll give it a try..too.................





For a Pear Tarte Tatin, substitute 6 large firm pears(Bosc or Anjou would be good) for the apples. Peel


the pears, cut them in half lengthwise, and core them. Arrange them like spokes in the pan.





8 large Granny Smith apples


2 Tbs. fresh lemon juice


3/4 cup sugar


4 Tbs unsalted butter (1/2 stick)


Tarte Tatin Pastry (see below for recipe)





Peel, quarter and core the apples.


Put in a large mixing bowl and toss with the lemon juice.


Set aside. Place the sugar in a 10-inch skillet or Tarte Tain pan over low


heat. When some of the sugar begins to melt, begin stirring


with a wooden spoon until all of the sugar is melted and begins


to turn a pale golden color. Remove the pan from the heat.


Arrange the apple piecess in the skillet, rounded side down,


in concentric circles, fitting them together as close as possible.


Fill the center with 2 or 3 apple pieces as needed.


Arrange the remaining pieces, rounded side up, in concentric


circles, filling in the gaps left in the first layer. Cut the butter


into small pieces and scatter over the apples. Place the pan


over medium heat. Cook until the sugar turns a deep caramel


color and the juice released from the apples are nearly


evaporated, about 15 to 20 minutes.





Preheat the oven to 375 degrees F. Position the rack in the


bottom third of the oven.





Roll out the dough and cover the apples according to directions


for Tarte Tatin Pastry (see recipe below). Bake until the crust


is golden brown, about 25 to 30 minutes. Remove from the oven


and let cool for 10 minutes





Run a knife around the edge of the tarte to loosen it.


Place in a large plate or platter over the skillet and carefully


but quickly invert the tarte onto the plate. Let stand a few


minutes to cool slightly. Cut into wedges and serve.








Makes 2 Tartes Tatin pastrys shells.





2 cups all-purpose flour, plus additional for rolling dough


1 tsp. kosher salt


1/2 lb. (2 sticks) cold unsalted butter


1 egg yolk


2 tablespoons water Combine the flour and salt in a large mixing bowl.


Add the butter. Rub the flour and butter between your


fingers until most of the butter is incorporated and only


pea-size pieces remain. Whisk together the egg yolk and water. Add the flour


mxture and stir until dough begins to come together.


Gently press the dough into a ball. Refrigerate until


firm but not hard, about 30 minutes. (If made ahead let


dough stand at room temperature until pliable but still cold)


Do not roll out until just before the fruit is finished cooking. To roll out the pastry flour a work surface and rolling pin


well. Divide the dough in half. (Freeze the remaining dough


if not needed) Pat the dough into a flat disk then roll it out


into a circle almost 1/4 inch thick and at least 11 inches


in diameter, flouring the surface and the rolling pin


frequently to prevent sticking. Carefully place the pastry over the fruit in the skillet.


Trim the dough to 1/2 inch larger than the skillet


Tuck the overhanging dough in around the fruit.I search a recipe for tarte tatin?
This is supposed to be the original...


http://web.archive.org/web/2003021304143鈥?/a>
Tarte Tatin





Servings: Makes 8 servings.





Ingredients





Ingredients1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed


1/2 stick (1/4 cup) unsalted butter, softened


1/2 cup sugar


7 to 9 Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored


Special equipment: a well-seasoned 10-inch cast-iron skillet





Preparation





Preheat oven to 425掳F.


Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.





Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles . Apples will stick up above rim of skillet.





Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)





Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.





Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.





Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.





Cooks' note:





鈥art can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.