See Also: La Tarte Tatin(recipes)
Tarte tatin(recipes)
Apple tarte tatin(recipes)
Red onion tarte tatin(recipes)
Tomato tarte tatin(recipes)
Banana and brazil nut tarte tatin(recipes)
Apricot and Almond Tarte Tatin(recipes)
Banana tarte tatin with mulled clotted cream(recipes)
Apple and thyme tarte tatin with honeycomb and walnut ice cream(recipes)
Pear tarte tatin, fromage frais sorbet and star anise salt(recipes)

Challenge test (health) and La Tarte Tatin (recipes)


Challenge test (health)


See Provocation test









La Tarte Tatin (recipes)


Serves 8





Apples:

8-10 delicious apples (about 4 lb.)

⅓ cup granulated sugar

1 tsp. cinnamon



4 Tbsp. butter

½ cup granulated sugar

1 tsp. vinegar (cider)



Pâté Brisée:

6 Tbsp. unsalted butter

2 Tbsp. Crisco

1½ cups all-purpose flour

½ tsp. salt

2 tsp. sugar

2-3 Tbsp. ice water







Apples:

Peel, core and half the apples. Toss in a bowl with the cinnamon and sugar.



But the 4 Tbsp. butter in the bottom of a lined copper pan or Other heavy pan. Pour in the sugar and the apples halves, cored side up. Add the vinegar and caramelize the mixture on the cook top (do not burn). Sprinkle with additional cinnamon (optional). This should take about 30-50 minutes depending on the liquid in the apples, on a medium-high heat.



Pâté Brisée:

Put the butter, Crisco, flour, salt and sugar in the Food processor and blend. Add the water a Tbsp. at a time, until a ball forms. Roll out to the size of the tart pan. Cover the apple mixture with the pastry (tuck in the sides) and bake in a 400° oven for 20-25 minutes. Invert to serve. Serve warm.