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Tart of Les Demoiselles Tatin



Blend the 4 tablespoons butter and 1/2 cup of the sugar in a heavy pie tin and cook over medium heat until the mixture is thick, syrupy and lightly browned.
Slice the peeled apples.
Arrange them on top of the butter-sugar syrup in layers.
Dot each layer with butter and sprinkle with a little sugar.
Build the apple slices up in the center to come above the rim of the pan.
Cover with rich pastry rolled 1/8" thick.
Brush with egg.
Bake in a 450F.
oven for 10 minutes.
Reduce the heat to 375F.
and continue cooking until the apples are soft and the crust cooked through.
Let the tart cool slightly and then carefully invert it onto a serving plate.
The apples should have caramelized with the sugar-butter mixture, making a delicate brown top for the tart.
Serve warm or cold with cream.