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Tarte Tatin

Rheims Cathedral

I found out that my great, great, great Grandfather was born in Rheims, France in 1826. 
I was really ready to learn how to make this dish. I found that you don't need 
a cast-iron skillet. I used an 11-inch sauté pan from ScanPan®, which is
oven proof. I find that Braeburn apples are delicious 
in this recipe and I think you will agree.


1 (17.3 ounce) package Pepperidge Farm® frozen puff pastry

Apple Filling

1/2 cup butter
1 cup granulated sugar
4 to 4 1/2 pounds Braeburn apples (about 8-9)


Whipping cream, crème fraîche or ice cream

1.  Take the frozen pastry out of the freezer and set the two
     folded sheets on a breadboard to thaw. Don't unfold them or
     the seams will break.

2.  Set an 11-inch oven-proof sauté pan over medium heat. Place
     the butter and sugar in the pan and stir occasionally while you
prepare the apples. Set the timer for 15 minutes.

3.  Peel the apples while the sugar and butter melt into a delicious
     caramel color sauce. It will take about 15 minutes on medium,
     so keep the heat at that level to give you time to finish the
     apples. Stir the sugar now and then, it will be a thicker
     consistency almost like peanut butter and take on a light
     caramel color. Preheat oven to 425 degrees.

4.  Slice the apples and remove any core. At this point, you can
     either get really fancy or make a more rustic tart. I prefer to
     just make a rustic tart and slice up the apples any old way.
     You can slice them all perfectly, but why? This dish will be
     eaten so fast, no one will even care if it looks perfect...ah, the
     beauty of good food. Place all the apple slices in a bowl.
     When the sugar reaches the caramel color, layer the apples
     into the pan. You will notice the color of the sugar darkening
     almost immediately. This does not mean it is burning. The
     color will continue to darken into a rich delicious sauce.


After baking for 20 minutes...

5.  Set the time for 25 minutes and cook the apples without
     stirring them for the full 25 minutes. You can occasionally tip
     the pan and use a large spoon to baste the other apple slices in
     the caramel syrup.

6.  When the syrup is thick, unroll the pastry and lay it out on the
     bread board. Keep one sheet in one piece and cut the other into
     three strips. Make a big square with all the pieces and then cut
     out a 12-inch circle. Prick with a fork and make four slits in
     the pastry to allow air to escape. Lay the pastry over the apples
     in the pan and then use a fork and spoon to press the edges
     down around the apples. This makes the edges so good!

7.  Bake in the preheated 425 oven for 20 minutes. Invert onto a plate.

8.  Serve with one of your favorite toppings.
Makes 6 servings




Just wait until you taste this! This is how you serve Tarte Tatin, you invert

it onto a plate or I just invert it onto a 13-inch griddle. You might want

to make two Tarte Tatins, if you are entertaining company!



Puff Pastry that I've ordered...


Delicious Puff Pastry



Poached Pear Pastries , March 31, 2006

When you buy Puff Pastry made with butter, the crispiest delicious results are immediately apparent. With the use of anything less than butter you are left with a moist pastry surrounded by layers of only crispy on the edges crust. The difference in quality appears when you bake the Pastries and each layer is crisp and when you bite into the pastry it doesn't fall apart, but the layers are very defined.

The Artiko pastry is a timesaving solution and defrosts in an hour in your refrigerator. One hour before making any recipe put this in the refrigerator. Right before use, unfold the pastry and cut out shapes as desired. Order 2 packets if you want as much as pictured. The item that arrives looks about half the width but is still 11" X 11". The item pictured looks about 22" X 11".

You can make pastries very easily for dessert if you cut out rounds with a scone/biscuit cutter - the ones with the serrated edge. Then place a fruit filling in the center (pears, peaches, apples, etc.) Moisten the edges with water, top with another round of puff pastry (use a fork to seal the edges even more, take a sharp knife and put a little slit in the top and then bake at 350 degrees until risen or about 7-10 minutes. Then, you can raise the temperature to about 415 degrees and brown them slightly. I find this works well so I don't burn the pastries as the pastry is made with butter. Just watch them carefully and you should be able to monitor the baking process.

For a pear filling: Poach two sliced pears in 1 cup Burgundy,  cup orange juice, 1 cinnamon stick, 1 teaspoon lemon zest, 1 teaspoon orange zest, 2 whole cloves, 3 tablespoons lemon juice and 1/3 cup Muscovado sugar (or dark brown sugar). Simmer on low for as long as it takes to cook the pears. They tend to soak up the Burgundy and darken as they cook. You can poach the pears whole, but this is faster.

This can be made a day ahead and cooled in the refrigerator. Keep the pears in the sauce. The sauce is good to use the next day and you can serve the pastries with dollops of sweetened sour cream, confectioners' sugar and cinnamon sugar. These poached pear pastries turn out rather good, but you could use any fruit that is in season and adapt the recipe to suit your mood. If you want to thicken the sauce even more, use a little cornstarch and water. 1 teaspoon cornstarch plus water to thin can be added to the hot sauce and it should thicken slightly, enough to be used as a display sauce on which you can present your pastry with dollops of cream.

~The Rebecca Review


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