Tuesday, October 2, 2012

Upside-down caramelized apple pie: Tarte Tatin (tutorial)

Nothing better than a warm apple pie to herald in fall!
This is my tutorial for an upside-down caramelized apple pie, better known as a Tarte Tatin here in France.
It's easy to make, here's how....

Wash, peel and cut about 5 large apples or 10 if they're small.

In a large skillet that can also go in the oven, caramelize about 1/2 salted butter and 1 cup brown sugar. 
Stir constantly over medium heat so that it doesn't burn!

Remove from heat as soon as the caramel is formed, add your apples and put your skillet back over low heat to allow your apple chunks to caramelize.

You can make your own flaky pie crust or buy one pre-made. 
Place it carefully over the top of your caramelized apple chunks and tuck in the edges of the pie crust.
Put your skillet in the oven at around 190° C or 375° F until crust is golden brown.
Remove from oven and allow to cool for a few minutes.

Place a large plate on top of your skillet and then turn your pie upside down!
Allow sillet to sit upside down for about 15 minutes to give the apples time to fall off the skillet.

And voilĂ !
Upside down caramelized apple pie!
La Tarte Tatin!
Serve it up hot or cold and for an extra treat with a dollop of fresh cream.
(The apples sitting on the table in the background look like a little decoration on top of my pie!)
Bonne dégustation!

P.S. Yesterday I got a sweet special delivery from the USA!
Check back tomorrow to see what it is!


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