Apple Tart Tatin

Title:
Apple Tart Tatin

Yield:
12 Servings

Categories:
Bread
Machine,
Apples,
Low-Fat




Ingredients:





 1 1/2 ts Yeast; dry


 1 1/4 c  Bread flour


     1 c  Whole wheat flour


   1/2 ts Salt


   1/4 c  Fig; minced dried


   3/4 c  Water


     8    Apple; medium


     1 c  Apple juice; concentrate


   1/2 ts Cinnamon






 1. Add all ingredients for the dough in the order suggested by your bread


 machine manual and process on the dough cycle according to the


 manufacturers directions.


 


 2. While the dough is being processed, prepare the topping. Coat two


 10-inch cake pans with cooking spray. In a small saucepan, boil the apple


 juice concentrate over high heat until reduced by half, about 5 minutes.


 Pour the syrup into the two pans, dividing evenly and swirling if necessary


 to coat the bottoms. Quarter, core, and peel the apples. Cut each quarter


 into eighths. Arrange apples in concentric circles in each pan, overlapping


 the apples.


 


 3. When the dough cycle ends, remove the dough from the machine. Preheat


 the oven to 350 degrees. Divide the dough in half. On a floured surface


 with a floured rolling pin, roll each piece into a 10-inch circle. Place


 each circle on top of a pan of apples.


 


 4. Bake 40 to 45 minutes, or until the tops are brown and bubbling around


 the edges. Remove from the oven. Let rest 5 minutes, then invert onto a


 plate larger than the pan so that you will not lose any syrup that drips


 down the sides. Eat warm, not hot.


 


 Recipe by: The Best Low Fat No Sugar Bread Book


 


 Posted to recipelu-digest by Donna Lee Theis 
on Mar


 12, 1998