Sunday, June 24, 2018

Drew Kime’s Tarte Tatin

March 1, 2018

tartetatin

Back around the turn of the last century, the Tatin sisters in Paris invented an upside-down apple pie for their pastry shop. It must have been a success, since people are still making it over a hundred years later. If you like apple pie, except for the way the filling tends to run out when it’s hot, you’ll love this. The filling is almost entirely apple, and it holds it’s shape really well when serving.

Crust

1-1/3 cups flour
1-1/2 tablespoons sugar
1/4 pound (one stick) butter cold, nearly frozen
1 dash salt
3 tablespoons cold water

Sift the dry ingredients together, then cut in the butter until it forms coarse crumbs. The colder you can keep the butter during this, the flakier the crust will be. Add the cold water and quickly mix it into a dough. Put the dough in a large zip-top bag, and put it in the refrigerator for at least a half hour. The water needs time to absorb into the flour. While the crust is in the fridge, prepare the ingredients for the filling.

Filling

5-6 large, tart apples (eg: Granny Smith)
1/2 cup sugar
4 tablespoons (1/2 stick) butter

Lightly grease a pie plate with butter, and add half the sugar. Put in a 375° oven for 15 minutes, until the sugar is melted and light brown. While the sugar is melting, peel and core the apples, and slice them thin. When the sugar is melted, arrange the apples in the pie plate. Keep in mind the bottom layer will be the top when you’re done, so take your time to make it look nice. Bake for 15 minutes until the apples are soft. While the apples bake, take the dough out and roll it into a circle as big as your pie plate. If you used a one-gallon zip-top bag, you should be able to roll it out right in the bag and eliminate the cleanup. When the apples are done, remove from the oven and cover with the crust. Tuck the edge down inside the pie plate, not on top as you would for a traditional pie. Prick the crust with a fork and bake for 15 minutes until the crust is golden brown. Cover with foil and bake another 10 minutes. When it’s done baking, let the pie cool just until you can handle the plate without dropping it. Place a dinner plate upside-down over the pie, hold the two plates together tightly, and flip them over. The pie should drop out onto the dinner plate. Remove the pie plate and allow the tart to cool for a few minutes before slicing.

You can see step-by-step photos of the whole process at How To Cook Like Your Grandmother

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