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APPLE TARTE A LA FRANCE - Jablecny Zakusek a la Francie

One day my friend and her family came for dinner and she brought us Tarte Tatin - apple tarte. I never heard of this type of tarte and it was so delicious, that I di a lot of research about it. I read several recipes and tried to make it couple of times. Even that it has a fancy name, it is not that hard to do and it is absolutely heavenly. You almost get addicted to it. I do not recommend baking this tarte too often, otherwise you may become obese :-) French know what is delicious.

Step-by-Step Directions:

5 apples (I substitued apples with pears too)
about 5 TBLSP butter (no salt)
1 cup sugar
touch of "pumpkin" spice (also only cinnamon will do, too)
puff pustry dough (bought OR made at home according to this recipe)

In pot (the best is cast iron pot in which you can also bake it - but I used regular pot and then transferred it to glass pie dish just like this) soften the butter, add sugar and add touch of pumpkin pie (or cinnamon) - not too much just for a taste. Add sliced up apples (or pears) and slowly cook on the stove on low to medium heat - it should slowly caramelize - the sauce should become thicker and turn into light brown color (the juice from the fruit will help it to caramelize). I cooked it about half hour. Then I transfered the fruit along with the sauce into the pie form and covered it on the top with my pie dough, and baked it in 375F hot oven and bake it about 20 minutes, until the sought got golden on the top. Watch out - do not burn it.






Kamaradka jednou prisla na navstevu s rodinou a prinesli s sebou francouzsky zakusekTarte Tatin.Je to vlastne jablecny zakusek.Vynikajici chut tohoto zakusku spociva v jednoduchosti a pomale karamelizaci cukru. Opravdu velmi chutne - velice doporucuju. Francouzi vedi co je dobre.

Postup:

5 jablek (nebo take hrusek)
asi 5 lzic masla
1 cajovy hrnek cukru
malinko "pumpkin" koreni (nebo alespon skorice)
pripravene liskove testo (nebo take koupene)

V hrnci (nejlepsi pry je zelezna panvicka v kterem se to pak i upece,.... ja jsem pouzila normalni hrnec a pak jsem to presunula do sklenene "pie" formy) rozpustime maslo a prisypeme cukr a skorici (ale lepsi je pumpkin pie - ale jenom male mnozstvi na chut). Do tohoto pridame nakrajene na hrubsi platky jablka (ja jsem pouzila hrusky) a pomalinku varime na nizkem ohni (neco mezi malym a strednim) a pomalu jemne zkaramelizujeme na hustou svetle hnedou stavu (jablicka nebo hrusky pusti stavu, ktera se smicha s maslem a cukrem a pomalinku zacne karamelizovat). Ja jsem to varila asi pul hodky, i kdyz recept rika asi 15 minut a pak dalsich 15 minut do trouby (predehrate na asi 375F = asi 190C). Muzete vyzkouset obe verze.. tj. bud 30 minut na plotne, nebo 15 minut na plotne a 15 minut v troube (ale to musite varit a pect na zelezne panvi). Po asi pul hodce jsem to dala do nadoby na pie a rovnomerne urovnala ovoce na dne vcetne zkaramelizovane stavy. Na to jsem uvalela plat liskoveho testa a dala na vrch nadoby na pie. Dala to trouby upect pri teplote 375F na 20 minut, nebo az je testo na povrchu velmi svetle hnede - pozor nespalit!