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Home > Pies - Pastries > Tarts
Cranberry Apple Tarte Tatin
Yields: 1 10-inch tart
Ingredients:
- 1 recipe Pate Sucree
- 5 large apples (about 2 1/2 pounds)
- Juice of one lemon
- 4 tablespoons butter
- 3/4 cup plus 1 tablespoon sugar
- 1/3 cup cranberries (optional)
Make the dough. Form into a 5-inch disk, wrap in plastic and chill one hour, or
up to 3 days. Remove the dough from the refrigerator and on a lightly floured
surface, roll it to a 12-inch circle. Brush off any excess flour. Place the
round on a sheet tray lined with wax or parchment paper, cover with plastic wrap
and refrigerate until ready to use.
Preheat oven to 400 degrees. Peel, core and slice each apple in half. Slice each
half in 3 sections and toss the apples in lemon juice. Set aside.
Melt the butter, sugar and 1/4 teaspoon lemon juice together in an ovenproof
skillet measuring 10 inches across the top. (Bakelite handles are ovenproof.) Cook, stirring,
until the mixture turns a light caramel color. Be careful not to overcook; it
will continue to darken from the residual heat in the pan. Remove from heat.
Arrange the apple slices, rounded side down, in a circle around the skillet and
in the center. Scatter the cranberries between the slices. You'll have enough
slices to stack them 2 deep.
Remove the dough from the refrigerator and center it over the skillet. Using
scissors, trim the circle so that it overhangs 1/2-inch all around. Tuck the
edge down between the apples and the skillet. Lightly brush the dough with cold
water and sprinkle with 1 tablespoon sugar.
Bake about 40 minutes or until the pastry is golden brown. Remove from oven and
let sit on a cooling rack for 5 minutes. Place a serving dish over the skillet
and flip the whole thing to invert the tart onto the plate. (Don't forget to put
a potholder over the skillet handle!) Serve with ginger whipped cream.
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