Apple Tarte Tatin

Ingredients

Puff Pastry Dough 1 3/4 cups all purpose flour 3/4 cup pastry flour 1 1/4 tsp salt 1 1/2 cups unsalted butter, cut into pieces and chilled 1/2 tbsp lemon, juice 2/3 cup ice water Apple Tarte Tatin 1/2 recipe puff pastry 6 Mutsu (Crispin) or Granny Smith apple 1/4 cup unsalted butter 1/2 cup brown sugar 1/2 tsp cinnamon 1 tbsp brandy or Calvados

Methods 1. Puff Pastry Dough 2. Place flours and salt in a mixing bowl or an electric mixer fitted with the paddle attachment. 3. Cut cold butter into dry ingredients until it is the texture of coarse meal, with some small pieces of butter still visible. 4. Combine lemon juice and water and add to dough all at once. 5. Mix until dough just comes together. Shape into a flat rectangle, wrap and chill for at least 2 hours before rolling. 6. Turn dough onto a lightly floured surface and roll lengthwise to create a large rectangle, about 3/4-inch thick. 7. Fold both short ends into the center of the rectangle, then fold dough in half where the first 2 folds meet. Chill 1 hour. 8. Roll pastry again lengthwise to same thickness. Fold dough in thirds and chill 1 hour. 9. Repeat process once more, folding in thirds, chilling at least 1 hour before using. 10. Apple Tarte Tatin 11. Preheat oven to 375. 12. Roll out pastry to 1/4-inch thick on a lightly floured surface and cut a disc the size of a 10-inch tart shell or cake pan. Chill until ready to use. 13. Peel, core and cut up apples into quarters.

14. Melt butter in a medium saut pan over medium-high heat. As soon as butter is melted, add brown sugar and cinnamon, stirring until blended and bubbling. Add brandy (watch for flames) and stir. Spoon into a pie or cake pan (not removable bottom). 15. Arrange apples on top of sugar. Make holes in pastry with a fork and place on top of apples. 16. Place pan on a baking sheet. Bake for 25 to 30 minutes, until crust is rich golden brown and apples are tender. 17. To Assemble 18. Turn out onto a platter, so that apples are on top. Watch for hot syrup that might drip. Serve warm.

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A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients

For the bread: 4 tablespoons butter, melted 2 cups milk 1/4 cup brown sugar 1 tablespoon vanilla 1 tablespoon instant yeast 4 cups flour 2 teaspoons salt For Rolling: 1 cup sugar 3 tablespoons cinnamon 1 stick butter (8 tablespoons, 4 ounces or 1/2 cup), melted

Methods 1. Preheat oven to 200. Lightly oil a large bundt pan or other baking pan. 2. In the bowl of a stand-up mixer fitted with dough hook attachment, add the melted butter, milk, brown sugar, vanilla and yeast. Mix for a few minutes and then add the flour and salt. Mix until the dough comes together in a shiny mass, and pulls away from the sides of the bowl. Put the dough into a large oiled bowl, cover with a towel and place in the preheated warm oven to rise for 1 hour, or until doubled in size. 3. When the dough has risen, take it out of the oven and pour the melted butter into a small bowl. Put the sugar and cinnamon into a second bowl and whisk well to combine. 4. Punch down the dough to knock the air out of it and then form and roll small balls in your hand or on the counter. Dip them first in the melted butter and then roll in the cinnamon sugar and layer them into the bundt pan or other baking pan. 5. Put the pan into the oven to rise for a second time, for about 45 minutes, until the dough balls reach the top of the pan and double once again. Remove from the

oven and increase the heat to 350. Once hot, place the pan back into the oven and bake for 40 minutes.