Tarte Tatin IV: Reproducibility

~10'' saucepan

4 Golden Delicious apples

1/2 cup honey

2/3 stick butter

1 tsp lemon juice

pastry dough enough to cover the ~10'' pan rolled

Preheat oven to 375 F.  On low heat, melt butter in saucepan.  Fill a large bowl about half way with water, and pour in lemon juice.  Peel, core, and quarter apples, placing them in lemon water.  When butter is melted, remove pan from heat and stir in honey, mixing thoroughly (a rubber spatula works to both stir and scrape honey out of a measuring cup).  Shaking off excess water, arrange apple quarters radially, exteriors up, in pan.  (Arranging the outside edge first is easier.)  Roll out pastry into a roughly round shape large enough to completely cover pan.  On high heat bring honey-butter to a boil.  Boil for 3 minutes.  Flip apple quarters. Boil for another 4 minutes, stirring apple quarters around but not messing up their arrangement (pushing the outside edge to spin it and moving the pan in a horizontal, circular motion are two ways to do this).  Remove from heat.  Move the rolled out pastry dough using rolling pin, and place evenly on top of pan.  Trim excess if there is a lot of it.  Using a utensil to avoid burning hands, gently tuck the edges down between apples and the edge of the pan.  Gently press the top into a relatively even shape.  Bake for ~30 minutes at 375 F.  Cool for ten minutes.  Run a knife along the inside edge of the pan.  Using potholders, turn out onto a plate.  Cool for another twenty minutes.

(No I'm not posting another pastry dough recipe.)

27 October 2010