Lowincomedentalcare Ark

DIFFICULTIES ': EASY

The Tarte Tatin is one of more features recipes of French cuisine. It 'a cake baked on the contrary!
fact before you make candy apples, then spreads over the pasta brisa .
Legend has it that the first Tarte Tatin was prepared in error Hotel Tatin in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin.
seems that a day that was very taken by the work, Stéphanie the cook, saw that he had cooked for too long the apples in the butter and sugar. Smelled something burning, and took the apple from the fire and tried to save the cake by putting the above pasta brisa , then finishing the cooking in the oven. Removed the
Tarte Tatin from the pan and served on the Tatin sisters were impressed by what the sweet pleasure to their clients. The tarte was then a carateristic Hotel Tatin recipe, and it seems that propio in the village where the hotel is located, tasted it for the first time the famous restaurateur Louis Vaudable who had it as a sweet main Parisian restaurant Maxim's.

INGREDIENTS FOR 8 PEOPLE:

- PASTA BRISE '
350 grams - Apples n
8 - 75 gr
BUTTER - SUGAR 250 g

PROCEDURE: Prepare
pasta brisa found the recipe here.

Peel and clean the apples, cut into quarters.
Grease a baking sheet thoroughly with round edges and spread of butter.

Pour almost all the sugar to cover the bottom of the pan. Taking 50 grams of sugar by.

Now available in an orderly manner the apple quarters as shown in the photo, then cover with remaining sugar.

Put on the stove over high heat, until the sugar is caramelized.
Heat oven to 220 ° C.
Pull the dough and roll it over brisè apples. Roll up edges of dough down to keep apples, pasta brisa Slightly pierce with a toothpick.

Bake for about fifteen minutes, then lower the oven to 180 ° C and continue cooking for another 15 minutes.

Now repeat the same gesture he made for the first time and turned the Mademoiselle Tatin Tarte Tatin in a dish gently. Serve warm Tarte Tatin. The Tarte Tatin

has undergone some changes over time, is very good, substituting pears for apples or apricots.