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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 Package of Puff Pastry 5 apples, peeled, cored and sliced into 8ths 2 cups of sugar 1 Tbsp of butter 1 Tbsp of whipping cream cinnamon fresh lemon juice Instructions: Melt sugar in a saucepan with a tablespoon of water over medium heat. Watch the sugar very carefully; do not stir the sugar with a spoon, but swirl the sugar around in the saucepan until it starts to turn brown in color. It is becoming caramel and is very hot and can be dangerous. When the sugar has melted to a light caramel color, take it off the heat and add the butter and cream. The sugar will boil and look like it's going to boil over the saucepan. Continue to swirl the saucepan and if necessary now you can use a spoon to stir the caramel. Pour the caramel into a round cake pan. Toss the peeled apples in lemon and cinnamon. Arrange the apples in cake pan in the caramel. Arranging the apple slices in a circular pattern looks the most attractive when you serve. Roll out the puff pastry until wide enough to fit over the apples but inside the cake pan. Tuck the sides in around the apples to make a crust. Bake in the oven at 350* for 25-30 minutes, until the puff pastry is brown. Take the Tarte Tatin out of the oven and let it sit about 5 minutes. Run a knife along the inside of the cake pan, flip the Tarte Tatin over on a plate and serve. *Tarte Tatin is best served warm with a scoop of Vanilla ice cream. |
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