The Demoiselles Tatin Pie
From Loire Valley, France
Ingredients:
The Shortcrust Pastry: prepare it with 150g (5 oz) of flour, 150g (5 oz) of butter, a tablespoon of sugar, half a teaspoon of salt, half a glass of water. Form a ball. Roll it without kneading. Let it rest for 20 minutes.
The Apples: take
four or five apples (pippin variety). Peel them, cut them into quarters,
remove the pips. Then slice them evenly.
Preparation:
Generously butter (approximately
50g or 2 oz of butter) the base of a 22 cm (9 in) cake tin. Then
sprinkle with 50g (2 oz) of sugar (two rounded tablespoons). Neatly
arrange a first layer of apples; this will be the top layer. Then
add the remaining apples. Make sure they are all level. Sprinkle
with 25g (1 oz) of sugar (one rounded tablespoon). Roll out the
pastry until 4 to 5 mm (1/4 inch) thick. Cover the apples with the
pastry. Remove any overlapping pastry. The fruits should be
completely covered: that is why we also call this Tatin pie, "Upside-down
pie".
Baking:
In a very hot oven, thermostat
8, for approximately 25 minutes. Remove from the oven. Turn
out immediately onto a tray (or on an oven dish). Sprinkle the apples
with 50g (2 oz) of sugar. Add small knobs of butter all over the
surface. Grill (or place in a very hot oven) for approximately ten
minutes: the apples should be slightly caramelised. Let it cool
a little while, although not completely. Tarte Tatin is eaten warm.
Courtesy of Tatin sisters <Hotel Tatin>Lamotte-Beuvron, France
 The Loire Valley & Paris |
 Paris & Nice |