Tarte Tatin Teeter-Tooter

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* Exported from MasterCook Mac *

 

Tarte Tatin Teeter-Tooter

 

Recipe By : Denver Post, Wednesday, December 12, 2001

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-- Caramelized Apples --

8 teaspoons unsalted butter

8 baking apples (such as Granny Smith)

2 cups Baker's Sugar

1/2 cup water

1/2 teaspoon kosher salt

1 vanilla bean -- split and scraped

pastry for 1 9-inch pie

-- use your favorite recipe or purchased

-- Caramel Teeter-Totter --

2 cups Baker's Sugar

1/2 cup light corn syrup

1/3 cup water

1/8 teaspoon cream of tartar

whipped creme fraiche (or whipped cream)

apple sorbet

 

Prepare 8 12-by-12-inch squares of foil with 1 teaspoon of butter spread

on the center of each piece of foil. Peel and core apples. Place each

apple on the buttered center of each foil square.

 

Combine the Baker's Sugar and water in a small saucepan. Bring to a boil

and cook over medium heat. Do not stir. Wash down the spatters on the

sides of the pan with a brush dipped in water so that the sugar does not

crystallize. Watch carefully as the sugar begins to color, then continue

cooking, without stirring, until sugar reaches 340-345 degrees at 5,000

feet (with a sugar thermometer) and caramelizes to a dark amber color.

(See Note.)

 

Remove from the heat and stir in the salt and scrapings from the vanilla

bean. Immediately divide the caramel equally among the 8 apples by

ladling the hot caramel over the top of each apple. Bring the corners of

each foil square up and crimp together to seal and form a package around

each apple. Do this carefully, as the caramel will still be very hot.

 

Place on a baking sheet and bake in a 400-degree oven for 10 minutes.

Reduce oven temperature to 200 degrees and continue to bake for an

additional 20 minutes. Remove from oven. Cool for 15 minutes.

Refrigerate for 2 hours to overnight. (The apples will re-absorb their

juices, pectin, and caramel.)

 

Prepare the pastry: With a rolling pin, roll out dough quickly into a

piece approximately 12-by-6-inches and fold over. Repeat fold one more

time. Wrap in plastic wrap and chill for 30 minutes. On a lightly

floured surface roll out pastry into a rectangle slightly larger than

8-by-4 inches. Trim the edges and cut into 8, 2-by-2-inch squares. Place

the squares of pastry on a parchment-lined baking sheet and chill again

for 30 minutes. Preheat oven to 350 degrees. Bake 25-30 minutes or until

golden brown. Set aside to cool.

 

Make the caramel teeter-totter: Combine the Baker's Sugar, corn syrup,

water, and cream of tartar in a heavy saucepan. Bring to a boil and cook

over medium heat. Do not stir. Wash down the spatters on the sides of

the pan with a brush dipped in water so that the sugar does not

crystallize.

 

Watch carefully as the sugar begins to color, then continue cooking,

without stirring, until sugar reaches 340-345 degrees at 5,000 feet

(with a sugar thermometer) and caramelizes to a dark amber color. (See

note.) Carefully plunge the saucepan into a bowl of ice water without

letting any water splash or get into the caramel. Remove from the ice

bath and set on a dry towel.

 

Using an old dinner knife or narrow metal spatula, drizzle the caramel

in rectangular shapes onto parchment sprayed with vegetable oil or

non-stick baking sheets. Drizzle caramel horizontally and vertically

within the rectangle to create a criss-cross pattern in each rectangle.

You can trim the caramel teeter-totters by heating up a large knife on

the fire and carefully melting the edges of the rectangles down.

 

For the Assembly:

Warm the apples in foil for 10-15 minutes in a 350-degree oven. Remove

each apple from its foil package and invert onto the center of each

serving plate. Place a piece of the pastry on top of the apple. Place a

caramel teeter-totter on top of the pastry. Using an ice cream scoop or

a spoon, place whipped creme fraiche on one end of the teeter-totter

while holding the other end steady. Scoop or spoon an equal amount of

green apple or other sorbet on the other end and serve immediately.

 

Developed by Elizabeth Falkner using C & H Baker's Sugar, this recipe

serves 8.

 

Source: Elizabeth Falkner, Published in the Denver Post, Wednesday,

December 12, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 94 Calories; 4g Fat (37% calories

from fat); 0g Protein; 16g Carbohydrate; 11mg Cholesterol; 133mg Sodium

 

NOTES : The original recipe, developed at sea level, calls for a

temperature of 330-335 degrees. At 5,000 feet, cook the syrup to 320-325

degrees. To calculate for other altitudes, reduce the final temperature

by two degrees for every 1,000 feet above sea level.

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