How to Bake a Tarte Tatin

Step-by-Step Guide

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   Step 1: Preheat oven to 425°F/220°C.

   Clear off extra flour and cut out a 10-inch round with a sharp knife, while using a plate as a guide.
   
   Convey round to a biscuit tin and let chill. , Coordinate as many apples as will fit vertically on the sugar, packing them securely in the concentric circles.
   
   The apples will protrude above the border of the skillet. , (Don't worry if juices color unevenly.
   
   That tends to happen.) , Let it bake for 20 minutes (while it does, the apple will settle slightly), then remove from oven and lay the pastry around over the apples. , Then you move the skillet to a rack and let cool at best 10 minutes. , Substitute any apples that is literally glued to skillet. (Don't worry if there are black spots; they won't modify the flavor of the tart.) Brush any surplus caramel from the skillet over the apples.
   
   Serve the dessert promptly after.
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   Step 2: Roll the pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin.

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   Step 3: Daub the butter abundantly on the bottom and on the side of the skillet and pour sugar steadily over the bottom.

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   Step 4: Cook the apples over fairly high heat

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   Step 5: untouched

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   Step 6: till the apples juices are a deep golden and boiling

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   Step 7: for about 18 to 25 minutes.

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   Step 8: Put the skillet in center of oven length and breadth of a fragment of foil to capture any drips.

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   Step 9: Bake the tart until the pastry is a slight browned

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    Step 10: at 20 to 25 minutes.

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    Step 11: Just before serving

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    Step 12: capsize a salver with lip over skillet and

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    Step 13: using potholders to grip the skillet and plate firmly together and turn upside down the tart onto the platter.

Detailed Guide

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