tatin pie
Ingredients cinnamon Pie crust 150 - 200 g of caster sugar 200 in 250 g of pie crust pastry 8 or 10 apples 150 g of butter
In a pan,  put the butter and the caster sugar. Put this mould on the flame of the gas cooker.
With a good wooden spatula spoonbill mix these two elements.
Make a brown toffy. Do not to let it darken too much , it would give a bitter taste to your tart. Let color the toffy acco...
Peel, deseed and cut apples.
Arrange pieces of apples on the cooled toffy.
Add some cinnamon. (Optional) At this stage of the recipe cover the apples of aluminum foil and cook them some minutes (5 ...
Lower the pie crust pastry on 3 or 4 mm in thickness in a record disk to the diameter of the mould.
Cover the apples of dough.
Bring in the edge inside the mould.
Cook in a hot oven (180-200°C) until complete cooking of the pie crust pastry.
The dough is almost cooked and the toffy begins to go back up to raise.  Remove the tart of the oven.
Cover the mould with a bigger mould, and turn out of the tin your Tatin pie as long as it is still warm. Later it will be ...
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Tarte tatin

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Tarte tatin

  1. 1. tatin pie
  2. 2. Ingredients cinnamon Pie crust 150 - 200 g of caster sugar 200 in 250 g of pie crust pastry 8 or 10 apples 150 g of butter
  3. 3. In a pan, put the butter and the caster sugar. Put this mould on the flame of the gas cooker.
  4. 4. With a good wooden spatula spoonbill mix these two elements.
  5. 5. Make a brown toffy. Do not to let it darken too much , it would give a bitter taste to your tart. Let color the toffy according to your taste (more or less clearly). Remove from the fire.
  6. 6. Peel, deseed and cut apples.
  7. 7. Arrange pieces of apples on the cooled toffy.
  8. 8. Add some cinnamon. (Optional) At this stage of the recipe cover the apples of aluminum foil and cook them some minutes (5 - 10 mn) over a brisk heat. They will be half cooked.
  9. 9. Lower the pie crust pastry on 3 or 4 mm in thickness in a record disk to the diameter of the mould.
  10. 10. Cover the apples of dough.
  11. 11. Bring in the edge inside the mould.
  12. 12. Cook in a hot oven (180-200°C) until complete cooking of the pie crust pastry.
  13. 13. The dough is almost cooked and the toffy begins to go back up to raise. Remove the tart of the oven.
  14. 14. Cover the mould with a bigger mould, and turn out of the tin your Tatin pie as long as it is still warm. Later it will be too late!!! ENJOY ! Olivier 4 ème 7

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