Tarte Tatin

 

Tarte Tatin

Ingredients
  

  • 5 to 6 peeled and cored Granny Smith Apples, cut into quarters and kept in lemon water until ready to use
  • ¾ cup Sugar
  • 4 ounces Butter
  • Apple Jelly or Apricot Jam
  • Powdered Sugar

Instructions
 

Preheat Oven to 425°F / 220°C

  • Make the dry caramel in an oven proof non-stick fry pan.  Heat about 1/3 of the sugar at medium heat.  When the sugar turns golden brown, add 1/3 cup more sugar and when all golden brown add the reminder sugar and cook until all Dark golden brown (mahogany color).   Turn the heat off, add the butter mix well and let it cool for about 15/20 minutes.  
  • Arrange the apples and cover them with the dough like the chef did in the video.  Using a fork prick the dough a few times and bake for 25 minutes or until the dough is light golden brown.
  • Remove the pie from the oven and turn upside down in a large plate.  To make the apples shine brush some warm apple jelly or apricot jam.  Dust with powered sugar and serve with Vanilla ice cream
  • DO NOT FORGET TO PUT A COOKIE SHEET IN THE BUTTOM OF YOUR OVEN TO CATCH THE BUBBLY CARAMEL THAT MAY ESCAPE FROM YOUR PAN

Notes

For the Woll Non-Stick Fry Pan:  click here   (Chef used an 11" Pan)
For the Apple Corer:  click here
For the Laser Thermometer:  click here
For a Signed copy of Chef Jean-Pierre's Cookbook:  click here