Name: Tarte Tartin
Ingredients: 240 g Plain flour; 200 g Unsalted butter; diced and cold; 125 g Sour cream; For the filling;; 10 lg Golden Delicious apples or 14 Beurre Bosc; or a mixture.; ; pears; 80 g Butter; 150 g Castor sugar; 2 tb Brown sugar; 1 Lemon; juice of

Accordingly, we never find the apostle drawing a depreciated picture of woman; every allusion of his to the believing woman is full of reverent respect and honor. Among the Christian women who come into Paul’s history there is not one who is portrayed after this imagined pattern of childish ignorance and weakness. The Lydia, the Lois, the Eunice, the Phoebe, the Priscilla, the Damaris, the Roman Mary, the Junia, the Tryphena, the Tryphosa, the “beloved Persis” of the Pauline history, and the “elect lady” who was honored with the friendship of the aged John, all appear in the narrative as bright examples of Christian intelligence, activity, dignity, and nobleness.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Dairy		Tamara4	1	servings

INGREDIENTS

240	g	Plain flour
200	g	Unsalted butter; diced and cold
125	g	Sour cream
		For the filling;
10	lg	Golden Delicious apples or 14 Beurre Bosc; or a mixture.
		; pears
80	g	Butter
150	g	Castor sugar
2	tb	Brown sugar
1		Lemon; juice of

INSTRUCTIONS

FOR THE PASTRY
Peel and core the apples (or pears) and cut the apples into halves (or
quarters), then slice them from the outside, almost to the core, without
cutting through.
Melt the butter in a large 28cm. non-stick and oven proof skillet and
sprinkle the sugar on top. Carefully place the fruit on top of the sugar,
packing tightly as it will shrink as it cooks. Sprinkle the juice of the
lemon and the brown sugar over the mixture and cook on medium heat until
the sugar caramelises - about 15 minutes. Allow to cool.
Meanwhile, make the pastry. Process the flour and butter in a food
processor (or rub in butter and flour with your finger tips) until the
mixture resembles fine breadcrumbs, then add the sour cream while the motor
is still running. Process until the mixture gathers together and reaches
the "ball" stage. Flatten the pastry into a disk and refrigerate until
required.
Roll out the pastry to fit the skillet with a 2cm. overhang, and lay the
pastry over the cool fruit mixture. Tuck the pastry edges down around the
fruit and sprinkle remaining sugar over the pastry. Bake at 220c., for 35
minutes, or until golden brown. Remove from the oven and allow to stop
bubbling then invert over a large plate.
Serve warm or cold with cream or ice cream.
Converted by MC_Buster.
Per serving: 2355 Calories (kcal); 253g Total Fat; (94% calories from fat);
7g Protein; 29g Carbohydrate; 668mg Cholesterol; 758mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 50
1/2    Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

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