1 Preheat the oven to 350F/180-200C/#6.
2 Generously butter a Tarte Tatin mold (a high-, straight-sided cake pan, which works stovetop. Alternatively, use a deep cast iron pan). Shake the powdered sugar around the interior, as you would when flouring a cake pan. This will caramelize once the apples cook.
3 Peel the apples, cut them in quarters, and arrange them in the pan, rounded side up. Fill in the gaps with oddly-shaped pieces, so that the pan is filled with no extra spaces.
4 If you have a pan that can be used on the stovetop, and you wish to keep an eye on the first step, start cooking them over low heat. When the juices start to thicken and brown, place the pan in the oven for about 15 minutes.
5 When the apples are soft and the sauce nicely caramelized, roll the pastry over the pan. The pastry should be a bit larger than the pan, as it will shrink. Bake another 15 minutes.
6Take the tart out of the oven and immediately and briskly turn the contents upside down on a serving plate.7While it is still hot, glaze the apples with Truffle Honey. Serve warm.
My advice: This superbe tarte tatin can be serviced with vanilla ice cream and whipped cream with Truffle Juice. |
