BAKING AN APPLE TART TATIN

Apple Tart Tatin is one of my favorite food offerings I bring to my friends; I have been making this recipe for over thirty years and it is easy for me to accomplish, but I feel bad describing the process as 'easy' because it requires some skills, strength, and a lot of caution. You will be handling very hot melted sugar; and the baked tart at 400 degrees has to be flipped by hand. This maneuver can be dangerous.



I core and peel about eight apples; these can be green, or other available. The taste varies, but the swiftness and consistency are always the same and guests will always love it. I think of this tart as a luxurious dessert; and very French; which to me signifies great food.  

           

Following the French theme, I use French butter but I have used also Italian and Irish butters. A good butter will produce a superior tart; trust me. I melt one quarter-pound of butter in a hot skillet; raise the flame to high; and spread one cup of organic raw sugar over the melted butter














I peel and half the apples and place them on top to the sugar and butter; round side -up at high heat for one and a half minutes; turn them over and let them brown for about five and a half minutes; the sugar and butter will have caramelized.



while the apples brown, I stretch one pastry sheet until large enough to cover the skillet.





I spread the pastry sheet over the apples, and place the skillet in the pre-heated 400 degree oven.


I let the tart bake in the oven for fifteen to twenty minutes depending on how dark I want the pastry; using a timer. 
I take it out and proceed to flip the tart onto a dish that fits the top to the skillet. 

The dish needs to overlap the edges of the skillet; because, at the moment of flipping the skillet, hot scolding sugar can burn. This is the difficult part of turning out an upside-down tart; and it requires some skill. 

If you can figure the way to pass this step successfully, you are definitely popular with your friends. I get a request for this tart very often.



The result is always a delicious apple dessert that will please the most sophisticated palate. 


 ARDOINO FRUCTUS EXTRA VIRGIN OLIVE OIL FROM LIGURIA, ITALY

ARDOINO FRUCTUS EXTRA VIRGIN OLIVE OIL FROM LIGURIA, ITALY

ARDOINO FRUCTUS E.V.O.O.