Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Hilary Gwilt" Newsgroups: rec.food.recipes Subject: Apple Tarte Tatin Followup-To: rec.food.cooking Date: 3 May 2000 10:16:31 -0600 Organization: littlemagick.com Lines: 34 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <001401bfb470$125ec200$0addced8@camalott.com> Reply-To: "Hilary Gwilt" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41654 Apple Tarte Tatin Betty Crocker to the rescue: 2 Tbsp. butter or margarine 1/2 cup. packed brown sugar 8 large, tart apples (about 3 lb.), pared and cut into eighths 1/2 package (17 1/2 oz size) frozen puff pastry, thawed Apple Chantilly Cream (below) Heat margarine and brown sugar in 10-inch oven proof skillet over medium heat, stirring constantly, till melted. Stir in apples. Cook 20-25 min., stirring frequently, till syrup thickens, then remove from heat. Heat oven to 400. Roll pastry into 10 1/2 inch square on lightly floured surface. Cut into 10 1/2 inch circle. Fold pastry into fourths, cut slits in seams so steam can escape. Place over apples and unfold; carefully tuck edges down around apples. Bake 10-15 minutes or till pastry is golden brown and puffed. Let stand 5 minutes (prepare Cream in the meantime), then invert pan onto heatproof serving plate. Serve with Cream. Apple Chantilly Cream: 1 cup heavy whipping cream 1 tablespoon apple brandy or Calvados Beat ingredients in chilled medium bowl until soft peaks form. Enjoy Hilary -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.