tarte tatin

April 11, 2011 § 3 Comments

from the kitchen of my uncle mark and aunt kathleen.

this has become something of a thanksgiving and christmas staple with my family.  but, not wanting to be boxed in, i make it a bit more frequently.  *ahem.*

need:
large pie pan with high sides, buttered and sugared
5 apples and 5 pears (don’t use the asian/bosc pears- they’re too squishy)

crust:
3c flour sifted and unbleached
1 raw egg (speaking of, have you seen this?:  http://www.cooksillustrated.com/video/default.asp?newVideo=y&docid=23354 )

2 sticks of butter, softened
1 tsp sugar
mix all crust ingredients together by hand. the dough should be dry but somewhat roll-able. roll into a large, circular shape just bigger than the mouth of the pan.

peel and cut the apples the long way (long vertical strips. cut off the tops and the bottoms, so the strips stand up in the dish, but don’t come up over the top of the pan).

if you’d like you can layer the bottom of the pan with long vertical chunks (i do not). in the end, the pieces should be flat and tight. reserve pieces that are oddly-shaped for later use to tighten up the fruit.  honest, you’re either going to think that this part is super fun (aine), or it’ll make you completely homicidal (everyone else).  fair warning.

sauce:
2 sticks butter
2 cups sugar
brown to dark over med/high heat- be very, very careful not to burn and stir constantly. it will seem to take a long time to reach golden brown. when it starts growing, you’re getting close.  i always aim for something around kraft caramel color.

pour sauce mixture over the apples and pears in the pan. assemble the crust on top. poke holes to vent.

bake at 350 degrees for 2 hours. PUT A COOKIE SHEET LINED WITH FOIL UNDER THE PAN TO CATCH THE DRIPPINGS OR YOU WILL HAVE BURNT CARAMEL IN YOUR OVEN UNTIL THE END OF TIME.

remove from oven and allow to cool. the cooler the better. when it’s cool, put a plate on top of the pan and quickly flip it over.

serve with vanilla ice cream and/or creme fraiche.

sorry, no pictures of the finished product (I flipped at someone else’s house), though I assure you it’s awful pretty.

It looks vaguely like this (Note: this is NOT my picture.  This photo appears to belong to the cooking channel).

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