11/21/2023 0 Comments Apple tarte tatinThen using tongs transferred the apples to a buttered 9” cake pan, overlapping slightly. This makes it easier to manuever the full pan of apples. Based on another recipe, I pre-cooked the apples a little longer in a nonstick 12” skillet. Great filling recipe and apple to caramel ratio. That said the apples were perfect at this time. A candy thermometer temperature may make this recipe more friendly for other elevations. The time for cooking the sugar in my area of the world was to long and the Carmel burned just a bit. Let rest 5 minutes before inverting onto a platter. Reduce heat to 350° and bake until apples are tender and pastry is golden brown and cooked all the way through, 20–25 minutes longer. Step 4īake until pastry is puffed and starting to brown in spots, 20–25 minutes. Drape puff pastry over apples and transfer skillet to oven. Gently roll out puff pastry on a lightly floured work surface just to smooth out creases cut into a round that will fit snugly and flush inside skillet. (The apples will shrink more as they bake, so they need to be tightly packed from the beginning.) Remove from heat. Carefully turn apples over and scoot them together so they overlap slightly. Place apples cut side down in skillet and cook until they start giving up some of their juices and shrink slightly, 5–8 minutes. Add remaining sugar and cook until all sugar is dissolved and has taken on a deep amber color. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize, 6–8 minutes (if using a cast-iron skillet, test the color of the caramel by spooning some onto a white plate. Scatter half of sugar in a heavy 9” skillet and scrape in vanilla seeds discard pod. Cut apples as close to core as possible into three lobes set aside.
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