Saturday, May 31, 2008

Tarte tatin

Preparing a tarte tatin. I started by making a caramel with unsalted butter and caster sugar, and adding halved apples.

After 20 minutes of cooking on the hob, topped with a rich, short pastry, and in the oven for 30 minutes.

Upturned, and cooled for 5 minutes.

Served in slices with double cream.
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posted by Andy at 9:28 PM

1 Comments:

Blogger Riton a Trousseau said...

Ok, looks nice but I would do it in another way.

1st, do the caramel, and then, when the caramel is done, put the apples - you don's need to cook them for 20 minutes.
Once the caramel is ready and the apples in it - put more apples as they will reduce - cover with the pastry and put in the oven.

7:40 PM  

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