and Raisin Tarte Tatin|
Apple and Raisin Tarte Tatin
2 tb Butter
3 tb Rum
1 c Mixed raisins and currants
2 lb Med apples; (about 6)
1/2 pk (17 oz) frozen puff pastry
1/4 c Plus 2 Tbs white sugar
Peel, core and cut apples into eighths. Fill a bowl, large enough to set a
9" cast iron fry pan in, with ice cubes and then top up with water. Melt
butter in 9" cast iron fry pan over medium heat. Add sugar. CONTINUOUSLY
STIR until brown and JUST caramelized. Place fry pan in ice water to harden
then onto a cooling rack. Set oven. Place raisins and currants in small
bowl. Add rum and cover with hot water. Drain after 5 or so minutes.
Sprinkle third of raisins and currants over caramel. Place apple slices,
rounded side down and packed as close together as possible, in a circular
pattern. Sprinkle with remaining raisins and currants. Cut pastry 2 inches
larger than skillet. Put pastry on top and tuck down sides and under the
edge of the outside row of apples. Bake 30 minutes and then turn out onto
decorative plate while still hot.
Serve while still warm with freshly whipped cream.
Src: Bon Appetit, Nov '93 Qty: Serves 6
Posted to TNT Recipes Digest, Vol 01, Nr 927 by Rod Grant
on Jan 10, 1998