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Tarte Tatin (A 'reversed' Apple Pie)



300 Puff pastry (2/3 lb
200 Sugar (7 oz)
100 Butter (3 1/2 oz)
2 Apples (4 3/8 lb), peeled;
-- cored, cuted in ha


For a 26 cm (10.2 in) diameter pie form Roll out the pastry ( 2 mm, 1/10 in, thick) to a 30 cm (11.8 in) disc and
Pre-heat the oven to 220 oC (435 oF).
Butter a 26cm-diameter disc of baking parchment and carefully line the bas
(You can try without baking parchment: it's difficult to unmold !!) Place the halved apples vertically side by side (i.e. they MUST be higher
'Line' (i.e. cover) the apples with the pastry disc . Bake for 20 ... 25 m
Let cool 5 minutes on a rack, then turn over and unmold the 'tarte tatin'
The 'tarte tatin' looks now like an apple pie :-) Serving: warm or lukewarm with 'creme chantilly' (tttooto = take the tin out of the oven !!)













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