French Desserts

TARTE TARTIN DE JOELLE

  by Sarah J.

Methode facile

1 crust (buy the refrigerated rolled up store version or make your own, only one layer necessary) apples sugar cinnamon butter

In a tart dish, sprinkle sugar and cinnamon and dot with small butter pads (about 1cm x 1cm). Slice apples thinly and arrange around tart dish in concentric circles. (I usually have two circles and then a few extra apples to make a second layer.)

Add another layer of sprinkled suger, cinnamon and butter pads.

Lay the dough for the crust on top of apples and tuck into sides of dish so that apples are not touching the wall of the tart dish.

Add a final layer of cinnamon and butter only.

Poke holes in the crust.

Bake at 350ish for 30ish minutes. Since every oven I used in France was different, I learned to just play it by ear (more like eye and nose). When it is slightly browned on top and juices are bubbling, the tart is ready.

Remove from oven and let cool for 3-5 mins.

Place serving plate on top of tart dish and flip so that the tart is apple-side up on the plate and ready to serve. (This makes it 'Tatin'.) Serve with liquid creme fraiche (or heavy cream).

Add berries before lining the pad with apples to add color and flavor.

Et voila!

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