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Apple Tarte Tatin (Upside Down Apple Tart) https://www.metro.ca/userfiles/image/recipes/tarte-tatin-pommes-4971.jpg PT20M PT30M PT1H00M
Preheat oven to 375°F (190°C).Peel and halve apples.In a bowl, mix apples with lemon juice, sugar and water.Caramel:In a large oven-proof skillet, melt butter, then add sugar and lemon juice.Caramelize, shaking the skillet occasionally.Filling:Drain the apples and tightly overlap them in the skillet, with the rounded side resting in the caramel.Sprinkle with a little sugar and cover with crust.Bake about 30 minutes.Let the baked tarte cool about 10 minutes before turning it out onto a large plate.
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3 lb (1 1/2 kg) cortland or granny smith apples (about 6) juice of 1 lemon 3 Tbsp. (45 mL) sugar 1 cup (250 mL) water caramels 1/4 cup (60 mL) butter 1 1/2 cup (375 mL) sugar juice of 1/2 lemon 2 Tbsp. (30 mL) sugar 13 oz (400 g) commercial puff pastry or shortbread or short crust pastry
Apple Tarte Tatin (Upside Down Apple Tart)

Apple Tarte Tatin (Upside Down Apple Tart)

Rate this recipe
7 Votes
6
servings
0:20
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 lb
    (1 1/2 kg)
    cortland or granny smith apples (about 6)

  • juice of 1 lemon
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    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA FRESH PEAS 400 g, PRODUCT OF ONTARIO LIMES 1 lb, PRODUCT OF MEXICO


  • 3 Tbsp.
    (45 mL)
    sugar
  • 1 cup
    (250 mL)
    water

  • caramels
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    DARE REAL FRUIT GLUTEN FREE GUMMY CANDY

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  • 1/4 cup
    (60 mL)
    butter
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  • 1 1/2 cup
    (375 mL)
    sugar

  • juice of 1/2 lemon
    You might like:

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    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA FRESH PEAS 400 g, PRODUCT OF ONTARIO LIMES 1 lb, PRODUCT OF MEXICO


  • 2 Tbsp.
    (30 mL)
    sugar
  • 13 oz
    (400 g)
    commercial puff pastry or shortbread or short crust pastry
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

Peel and halve apples.

In a bowl, mix apples with lemon juice, sugar and water.

Caramel:

In a large oven-proof skillet, melt butter, then add sugar and lemon juice.

Caramelize, shaking the skillet occasionally.

Filling:

Drain the apples and tightly overlap them in the skillet, with the rounded side resting in the caramel.

Sprinkle with a little sugar and cover with crust.

Bake about 30 minutes.

Let the baked tarte cool about 10 minutes before turning it out onto a large plate.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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