Let it rest for 5 to 10 minutes to allow for shrinkage and for apples to cool before adding pastry.Ĭarefully roll out the chilled pastry to a size that will fit inside the skillet. The number of apples you use depends on the size of your pan. Transfer apples into a heavy-bottomed 9 or 10-inch skillet and arrange into in a circular pattern while overlapping apples tightly. Sprinkle with nutmeg or cinnamon, if you like the flavor, although neither spice is used in a traditional tarte tatin. Cook until apples begin to soften, about 5 minutes. Gently stir the apples into the caramel so that it coats the apples. Return the pan to the heat and add the apples and cook over medium-high heat. When it reaches the desired color, remove from heat and whisk in butter. Watch it carefully as it can burn easily. When the sugar begins to dissolve, whisk until it turns into a dark amber caramel color. When you are ready to make the tart, dissolve sugar over medium heat in a large sauté pan. Pat the ball rather flat on plastic wrap, wrap it up, and chill in the refrigerator from 30 minutes to 2 hours. The idea is to get a light ball of dough that can be rolled out without crumbling or breaking apart. If you do need liquid, add a little ice water, a tablespoon at a time, work it in, then see if you can pull the dough into a ball with your hands. If you add too much liquid, you’ll have to add more flour, and that makes a tough crust. At this point you may or may not need additional liquid. Work the fat into the flour and egg mixture very quickly with your fingers or a heavy fork (or do it in a mixer with a paddle attachment), breaking up the fat and mixing it with the flour until it is the size of small peas. In a large bowl, mix flour, sugar, and salt with butter.
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