Recipe for a tarte tatin..? - tarte tatin pan
I have a recipe for a pear tart tatin looks good, but I have a problem. Once the oven is on a record by emptying the tool on the head. This seems too risky. I do not know if this will work. The recipe does not specify the time that the cake before pouring it, or whether the bread in cold water, place to cool, cool, or should something else. Can anyone give me some advice?
Monday, January 18, 2010
Tarte Tatin Pan Recipe For A Tarte Tatin..?
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3 comments:
I want a little bit cool, as you do not want to burn. As soon as the temperature can go with any dish or tray. Run knife around edge to solve, put on a plate and press firmly, then turn it over. If it does not move back to the melting furnace for 2 to 3 minutes, the sugar and try again.
Good luck!
Well, I have a pie plate or w / a removable bottom ..... Because he has done well, why not bakign with the TIS plate? Dust all w / decoration xxx sugar.
1 sheet frozen puff pastry (17 1/4-oz a package), thawed
1 / 2 stick (1 / 4 cup) butter, soft
Sugar 1 / 2 cup
7 to 9 Gala apples (3 to 4 kg), peeled, cored and quartered lengthwise
Special equipment: a 10-well-seasoned cast iron pan Preheat oven to 425 ° F.
Roll puff pastry into a square 101/2-inch on a floured surface with floured rolling pin. Brush the excess flour and cut out a round of 10 inches with a sharp knife and a guide plate. Transfer to a round baking and cooling.
Butter spread with a thick bottom and side of the pan and pour sugar evenly over the floor. Arrange the apples that meet the vertical on sugar, packing down in concentric circles. The apples are raised above the edge of the pan.
Cook apples over medium heat, quiet, until juices are deep golden bubbles, 18 to 25 minutes. (Do not worry if the juice color unevenly.)
Set in the middle of the oven on a sheet of aluminum foil pan to catch any drops. Bake 20 minutes (apples adapt easily), thenRemove from the oven and all of the dough over the apples.
Bake cakes until batter is golden, 20 to 25 minutes. Transfer pan to a rack and cool for at least 10 minutes.
Shortly before serving, place a plate lip on the pan and keep handles on the stove and plate tightly together, invert the cake onto a plate. Replace any apples that stick to the pan. (Do not worry if you see black spots which do not affect the taste of the cake, too.) Brush excess caramel from the pan over apples. Serve immediately.
Cook's Note ":
• Tart can cool in the pan 30 minutes. You can also stand, uncovered, 5 hours, caramel and then loosen heat over medium heat 1 to 2 minutes. Shake the pan to release cake before they invest. "
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