Tarte Tatin

Tarte Tatin. Sprinkle sugar evenly over the top of the butter. Remove from heat and stir in butter.

Tarte Tatin - New York Apple Association (Adeline Joseph)

Gently shake the pan from time to time, so the apples don't stick and burn on the bottom. Sprinkle sugar evenly over the top of the butter. Peel, quarter and core the apples.

Les couper en deux et enlever le coeur sans défaire les moitiés.

Tips Ensure the pastry is well chilled for best results.

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When you are ready to make the tart, dissolve sugar over medium heat in a large sauté pan. Arrange over it a layer of quartered apples, then sprinkle with more sugar, and dot with butter. When it reaches the desired color, remove from heat and whisk in butter.

Judul: Tarte Tatin
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Nestor Kraatz

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