![]() Slice and serve with vanilla ice cream.Remove the skillet from heat and arrange the apple quarters, rounded sides down. Cook, frequently stirring and turning the apples, until they are soft, about 12 minutes. Once the sugar dissolves, add the apples and a pinch of salt and toss to coat. Cool for about 1 hour, then invert onto a plate. Melt butter in an ovenproof skillet and stir in sugar. On a well-floured work surface, roll 1 sheet of thawed puff pastry into a circle roughly 11-inches in diameter. Bake for 45-50 minutes, until the pastry is golden brown and firm. Adjust oven rack to lower-middle position and place a rimmed baking sheet on it (this is to catch any drips when the tarte Tatin bakes).Tuck the puff pastry down the sides of the pan. 1/2 batch old-fashioned flaky pie dough or 1 sheet frozen puff pastry, thawed 3 medium yellow onions (about 1 1/2 pounds 680g) (see notes) 4 tablespoons (2. ![]() Press the apples tightly against each other, then pour the remaining caramel over the top. Cook over medium heat, occasionally stirring, until the mixture bubbles and turns light amber, 5 to 7 minutes.
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