he pan.
Put the tatin pie in the oven and
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
auce separately.
FOR PEAR TATIN: Substitute 2 lbs. pears (about
he butter in a tarte Tatin pan (or oven-proof frying
Preheat oven to 425 degrees F (220 degrees C).
Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch ...
in diameter (or a tarte tatin tin if you have one
br>Carefully invert the tarte Tatin onto a plate (fruit side
Preheat oven to 350 degrees F (175 degrees C). Line the outside of a 9 inch springform pan with foil to catch drips.
Spread butter evenly into a 9 inch springform pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet.
Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly, then release sides of pan. Place a large plate over pastry, then invert so apple layer is on top. Remove bottom ...
he skillet to remove tarte tatin from the pan.
Whisk
he top of the tarte tatin.
Allow to sit 15
erver: Cut the Banana Tarte Tatin into wedges. Top each serving
plate over the tarte tatin, turn over, and it should
Preheat the oven to 425\u00b0F.
Melt the marmalade and butter in a 10 inch non-stick ovenproof frying pan or tarte tatin dish over a medium heat. Arrange the tangelo over the marmalade, overlapping slightly. Cover with the pastry, tucking in the sides. Cook for 10 mins on the stove, until the mixture bubbles around the edges.
Transfer to the oven and bake for 15 mins, until puffed and golden. Turn out onto a serving plate. Slice into wedges and serve.
lan to cook the tarte tatin. Chill until ready to use
0/20/green-tomato-tarte-tatin/
I use a
00\u00b0F. Grease a tarte Tatin dish (or 10 inch pie