Apple Tarte Tatins Part 2

* Exported from MasterCook II *

Apple Tarte Tatins Part 2

Recipe By : Chef Molly O'Neill
Serving Size : 8 Preparation Time :0:00
Categories : Pastry Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Part 1)

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. Tarte Tatin Pastry:
Makes 2 Tartes Tatin pastrys shells. 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. Recipe from " A Well Seasoned Appetite." by Mplly O'Neill

- - - - - - - - - - - - - - - - - -

NOTES : 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.