Behind the Recipes

Tarte Tatin by Capsouto Fieres

PREPARATION:

1. Preheat the oven to 350 degrees.

2. Trim, peel, core and cut in half the apples.

3. In an 11" sauté pan (with ovenproof handles and 2" high sides), place butter to cover bottom of pan. Spread sugar evenly over butter. Place apples on their side in a circular pattern around edge of pan. Place more apples in reverse pattern as next inner concentric circle. Place one or two apples in center and remaining apples on top.

4. Put pan on stove over low heat. As the apples cook and shrink, insert the ones that are on top. Continue until all of the apples are inserted. Occasionally shake the pan to keep the apples from sticking.

5. Raise the heat and continue cooking until liquid begins to reduce and brown.

6. Place the pan in oven until apples begin to brown and most of the liquid has evaporated, about 12 minutes. Cover with the pastry and poke holes to allow steam to escape.

7. Continue cooking until pastry has browned, about 12 minutes. Remove from oven and cool.

8. For best results in unmolding, let cool overnight in refrigerator. To unmold, place on top of stove over medium heat and run a blunt knife around the edge. Start shaking the pan and keep over heat until the whole tart moves freely. If desired, warm the tarte in the oven.

Plating: Serve with whipped cream, ice cream or crème fraiche.

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