This post was originally posted back in April of 2010 or dessert of #3
How to cook French without leaving the states
Tarte Tatin - the French apple pie
5 to 6 pounds tart apples (I like Braeburns, Jonathans, Honeycrisps, Jonagolds, or Fujis)
25g unsalted butter
1/2 cup granulated sugar
1/8 teaspoon kosher salt
Pâte Brisée, chilled I didn't make the homemade crust and instead I bought it at Carrefour
Crème fraîche or vanilla ice cream for serving
I usually cut the butter and sugar in half because the apples are usually really juicy.
1.in an oven-proof skillet, place the butter and the sugar
2. Peel, core and cut the apples with the round part facing up and place in the skillet forming a circle
3. When all the apples are in the skillet, start on med-high heat. If the juices from the apples becomes too much, boil it into caramel in another bowl.
4. Cook the apples for 20 minutes until soft
5. Roll out the pate brisée and place on stop of the apple mixture, creating openings with a fork.
6. Bake at 425 or 220 for 45 minutes
7. When turning it over, becareful as the juices are boiling hot.
Then eat while warm with creame fraiche, yogurt or ice cream. It also makes a good breakfast.