GREENWOOD LAKE ANIMAL HOSPITAL
Dr. Louër's Tarte Tatin - UpSide Down Apple Pie
TarteTatin and Dough for Crust
Dough (for two pies)
250 gm flour (2 Cups)
1 Tsp Baking Soda
1 Tsp Salt
8 Tbsp melted or softened butter
Scant ½ cup warm water
Mix all ingredients and form a ball.
Refrigerate dough till firm. We will use half for the tart. The other half can be frozen or refrigerated for other use (like quiche).
½ Cup Caramel by boiling 1/2 cup of sugar and 1 Tbsp. water. Take care not to burn caramel.
Pour caramel in a pie dish to evenly cover bottom.
Cut 4 Tbsp. butter in small dice and place on caramel.
Peel, core and cut 7 medium sized Golden Delicious apples.
Place apples on the caramel with rounded side down. Use apple wedges to fill in any gaps.
Bake at 400° F for 20 minutes.
In the meantime, spread half of the dough on a floured surface and roll into a circle a bit bigger than the pie dish.
After apples have baked for 20 minutes, remove from oven, cover apples with dough and bake at 400° F for approximately 25 minutes or until pastry is golden.
Let pie cool down. Then invert the tart onto a serving dish larger than the pie with a lip.
Pie can be served with ice cream or crème fraiche. Crème Fraiche can be prepared by blending equal parts sour cream and heavy cream and letting set for a few hours.