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  Tarte Tatin By Pessy Hascelovitch
 
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Submitted:
  2011-09-27
Prep Time:
  not specified
Yield:
  10 (Servings)
Difficulty Level:
  Moderate
Category:
  Pareve
Meal:
  Lunch
  Dinner
Course:
  Cake Desserts
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Bake
  Stove Top Cook
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Succos
Main Ingredients:
  Apple
  Puff Pastry
Source:
  Bitayavon Magazine
Bracha:
  not specified

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Tarte Tatin By Pessy Hascelovitch
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his fabulous upside-down apple tart was first made by the Tatin Sisters at their restaurant in the Loire Valley. Legend has it that it was created by mistake but was served to the guests anyway and over 100 years later it is a classic.
Melt-in-your-mouth caramelized apples are topped with a thin layer of puff pastry and baked in the same skillet used to caramelize the apples. Of course a home-made all butter puff pastry is the best option, but it can be fairly intimidating to make. In a pinch you can use pretty decent puff pastry readily available in the freezer section of most grocery stores. In the pareve version of this recipe use coconut oil to caramelize the apples as it is tastier and healthier than margarine. Be sure to buy coconut oil that is recommended for high heat. Golden Delicious apples are a must for this recipe as they have higher starch content and will not fall apart while caramelizing.
 
Ingredients
6 oz puff pastry dough
8-10 (3-4 lbs) Golden Delicious apples, peeled, cored and halved
½ cup coconut oil or 1 stick butter
¾ cup sugar, plus more for dusting
Cinnamon

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Helpful Hints
Tip: To oven-proof your skillet, simply wrap the handle with several layers of aluminum foil. The Tart can sit in the skillet for a few hours, uncovered at room temperature. When ready to serve place it in a hot oven for 6-10 minutes.
 
Related Links for this Recipe
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Amazing Rosh HaShanah Main Dish Recipes
 
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