JULIA CHILD'S 1994 TARTE TATIN
Steps:
- Quarter, core, and peel the apples; cut the quarters in half lengthwise. Toss in a bowl with the lemon and 1/2 cup of sugar. Steep 20 minutes, and drain juices. Set the frying pan over moderately high heat with the butter, and when melted blend in the remaining [1 cup] sugar. Stir about with a wooden spoon for several minutes, until the syrup turns a bubbly caramel brown. Remove from heat and arrange a layer of apple slices nicely in the bottom of the pan. Arrange the rest of the apples on top so they are 1 inch higher than the rim of the pan, close packed and only reasonably neat. Preliminary stove-top cooking - 20 to 25 minutes. (Preheat the oven to 425 degrees F for the next step, placing the rack in the lower middle level.) Set the pan again over moderately high heat, pressing the apples down as they soften, and drawing the accumulated juices up over them with the bulb baster. In several minutes, when the apples begin to soften, cover the pan and continue cooking 10 to 15 minutes, checking and basting frequently until the juices are thick and syrupy. Remove from heat, and let cool slightly while you roll out the dough. Roll the chilled dough into a circle 3/16 inch thick and 1 inch larger than the top of your pan. Cut 4 steam holes, 1/4-inch size, 1 1/2 inches from around the center of the dough. Working rapidly, fold the dough in half, then in quarters; center the point over the apples. Unfold the dough over the apples. Press the edges of the dough down between the apples and the inside of the pan. Bake about 20 minutes at 425 degrees F, until the pastry has browned and crisped. Remove from the oven, and tilt. If the juices are runny rather than a thick syrup, boil down rapidly on top on the stove, but be sure not to evaporate them completely or the apples will stick to the pan. Turn the serving dish upside down over the apples and reverse the two to unmold the tart.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aliakbar Akbar
[email protected]I'm a huge fan of apple tarts, and this Tarte Tatin is one of my favorites. The combination of caramelized apples and flaky crust is irresistible.
Aralda Botshelo
[email protected]This Tarte Tatin is always a crowd-pleaser. I've made it for parties, potlucks, and family gatherings, and it's always a hit.
Ibrar Jutt
[email protected]I love the rustic charm of this Tarte Tatin. It's a simple dish that's full of flavor.
Adamu Muhammad
[email protected]The caramelized apples are the star of the show in this Tarte Tatin. They're gooey, sweet, and perfectly browned.
PARIS SHEIKH
[email protected]The butter in this recipe creates a rich, flaky crust and caramelizes the apples to perfection.
Fouji Aslam
[email protected]This Tarte Tatin is the perfect way to celebrate the fall apple harvest. The apples are at their peak flavor and the caramelized sugar adds a delicious touch of sweetness.
Ibrahim Sulaimon
[email protected]One of the things I love about this Tarte Tatin is that it can be made ahead of time. This makes it perfect for busy weeknights or when you're entertaining guests.
Gaming With Awal
[email protected]Despite its impressive appearance, this Tarte Tatin is actually quite easy to make. It's a great weeknight dessert when you're short on time.
Vkv A vakn
[email protected]This Tarte Tatin is perfect for special occasions. It's elegant and delicious, and it's sure to impress your guests.
Sunny Notto
[email protected]I made this Tarte Tatin for a dinner party and it was a huge hit. Everyone raved about the flavor and the presentation.
Jahangir Badshah
[email protected]This Tarte Tatin is not only delicious, but it's also visually stunning. The caramelized apples arranged in a spiral pattern make for a beautiful presentation.
Innocent Heart
[email protected]The puff pastry crust is the perfect complement to the caramelized apples. It's flaky and buttery, and it bakes up golden brown.
Treasure Hunt
[email protected]The apples in this Tarte Tatin are the star of the show. They're caramelized to perfection and have a wonderful depth of flavor.
Kamaldeen Moshood
[email protected]I'm a baking novice and this recipe was easy to follow and turned out beautifully. My first try at Tarte Tatin was a smashing success thanks to Julia Child's guidance.
John Vanklei
[email protected]Julia Child never disappoints! Her Tarte Tatin is a classic for a reason. The caramelized apples and flaky crust create a perfect combination of flavors and textures.
Wendel Jacobs
[email protected]This is hands down the best Tarte Tatin recipe I've ever tried. The caramelized apples were perfectly balanced in flavor and the puff pastry was flaky and buttery. I received so many compliments on my first attempt!