The demoiselles tatin cake
Instructions
Thaw a box of puff pastry (about 220 g).
Flatten, forming a disc of about 22 cm.
in diameter that you retain, on a plate, in the fridge.
In a nonstick saucepan, put 150 g of butter, sugar and 170 two tablespoons of honey, warming on moderate fire and stirring occasionally, until the mixture will not be burnished.
Add 6 peeled and chopped apples into quarters, grated rind of one lemon untreated and a tablespoon of fresh rosemary needles.
Stir gently with a wooden spoon until the apples are tender (not spappolarle!).
With a skimmer drain apples and put them in a pan of about 22 cm.
in diameter, with the bottom covered by a paper-plate oven.
Boil the syrup for 1-2 minutes to thicken a little, then pour it over apples and leave to cool.
Heat the oven to 200 degrees, cover the apples with the dough section pierced with a fork and bake for about 20 minutes.
Let cool for half an hour, invert onto a plate and serve lukewarm.
Note: the sisters Tatin ran a small hotel in Lamotte-Beuvron, near the Loire, and became famous for his excellent management, as well as inventing one of the first types of cake ' upside-down '; the cooked in a small metal supported on charcoal oven and it seems that this would guarantee a particular effect-caramel.
Ingredients and dosing for 4 persons
- 220 g of puff pastry
- 150 g of butter
- 170 g of sugar
- 2 tablespoons of honey
- 6 peeled apples
- == 1 lemon (zest)
- 1 tablespoon of fresh rosemary needles