INGREDIENTS

INSTRUCTIONS

For a 26 cm (10.2 in) diameter pie form  Roll out the pastry ( 2 mm,
1/10 in, thick) to a 30 cm (11.8 in) disc  and leave it to rest in the
refrigerator.  Pre-heat the oven to 220 oC (435 oF).  Butter a
26cm-diameter disc of baking parchment and carefully line  the base of
the tin with it. Spread the sugar over the paper, shaking  it evenly
over the surface, place in the middle of the oven and bake  for some 8
minutes to caramelize the sugar. Keep care !! Caramelize  to light
golden brown !! Then add the butter, let it melt, tttooto  and leave to
cool a little.  (You can try without baking parchment: it's difficult
to unmold !!)  Place the halved apples vertically side by side (i.e.
they MUST be  higher than the rim of the tin !). Bake for some 25
minutes (at the  same temperature), tttooto.  'Line' (i.e. cover) the
apples with the pastry disc . Bake for 20 ...  25 minutes (at the same
temperature), tttooto.  Let cool 5 minutes on a rack, then turn over
and unmold the 'tarte  tatin' on a plate, remove the baking parchment.
The 'tarte tatin' look now like an apple pie :-)  Serving: warm or
lukewarm with 'creme chantilly'  (tttooto = take the tin out of the
oven !!)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 697
Calories From Fat: 295
Total Fat: 33.1g
Cholesterol: 35.8mg
Sodium: 130mg
Potassium: 391.8mg
Carbohydrates: 101.9g
Fiber: 8.8g
Sugar: 68.3g
Protein: 4.7g