Tarte Tatin

* Exported from MasterCook *

Tarte Tatin

Recipe By : Life & Times: Idaho State Journal: 6-30-99
Serving Size : 4 Preparation Time :0:00
Categories : Pies & Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*pastry*
1 2/3 cups all-purpose flour
pinch salt
1/2 cup unsalted butter
2 tablespoons sugar
1 egg
1 teaspoon water
*filling*
2 1/4 pounds golden delicious apples
*caramel*
1/2 cup sugar
1 tablespoon water
1/4 cup unsalted butter
1/2 vanilla bean
*garnish*
1/2 cup pecans
1 1/8 cups pine nuts
1/2 cup pistachios
vanilla ice cream

Pastry: Sift flour and salt into a bowl, then rub in butter. Stir in sugar.
Lightly beat egg, then mix it and enough water into the dry ingredients to
bind. Wrap dough in plastic wrap. Refrigerate 30 minutes. Preheat oven to
375 degrees F. Lightly butter four 4 inch molds, baking pans or ramekins, at
least 1 inch deep. Peel and core apples; cut each into six equal segments.
To make the caramel: Melt sugar, water and butter. Split vanilla bean and
scrape out seeds. Add to caramel ingredients and cook all to light caramel
color. ADd apple segments and cook 2 or 3 minutes. Add nuts to caramel,
separate from apples. Cook 5 minutes. Roll out dough into circle 1/8 inch
thick. Using the bottom of a mold as guide, cut four discs. BAke on baking
sheet at 375 degrees 7 to 10 minutes until golden. Remove and turn oven down
to 340 degrees F.Remove nuts from caramel apple mixture; line molds with
overlapping apple slices, using most of syrup. Cover top of each wiht pastry
disc. Bake 10 to 15 minutes at 340 degrees F. Let tarts cool; turn upside
down onto a serving plate. Top with spoonful of ice cream, and around each,
spoon some of the caramel and nuts from the pan. Makes 4 servings.

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