Hi,
Can anyone help me find this recipe? I know he uses butter and sugar in the bottom of a cast iron pan and Granny Smith apples, but I don't know the dough, temperature, etc.

Thanks

I too am looking for this one, can't seem to find it, I think it is Lisa's Menu. Thanks

hi try this link

http://tlc.discovery.com/fansites/takehomechef/recipes/episode118_03.html

Thanks Noreen50, will try it this afternoon.

Thanks! No wonder I couldn't find it. They changed the name from best apple tart to Apple Tarte Tatin. If you search Apple Tart you can't find it. I found it by typing in 'Lisa' too. next time I will try searching the person's name...they can't change that can they

Here is Apple Tarte Tatin from Curtis' own site.


http://www.curtisstoneonline.com/cgi-bin/db.cgi?db=defa...records=View+Records

Apple Tarte Tatin

Cinnamon flavored apples in meltingly crisp pastry with buttery juices and a caramel sauce


Category: Desserts Servings: 4 Difficulty: Intermediate PrepTime: 25 minutes CookTime: 30 minutes Ingredients: 2 crisp eating apples
juice of 1 lemon
425g ready rolled puff pastry
4 small peices cinnamon stick
100g sugar
60g unsalted butter

For the caramel sauce:
150g sugar
250ml double cream

Method:

1. Peel, core and halve the apples. Put in a bowl of water with the lemon juice to prevent browning.
2. Cut four circles from the puff pastry, sligthly larger than the apples. Prick the pastry with a fork. Place a peice of cinnamon stick in the groove of each peice of apple. Wrap in the puff pastry circles, sealing well.
3. Divide the sugar and then the butter between four small individual frying pans or cast iron baking dishes. Place an apple parcel on top. Leave to rest in the fridge for 20 minutes.
4. Preheat oven to 200 degrees celcius
5. Place the frying pans on stove over high heat until the butter and sugar begin to caramelize.
6. Place the pans in the oven for 15-20 minutes until the pastry is golden brown.
7. Meanwhile, make the caramel sauce. Heat the sugar in a heavy based saucepan over medium-high heat, until golden brown. Stir in the cream and simmer for a few minutes.
8. Turn out the apple parcels onto serving plates and serve with the caramel sauce.

Thanks. Basically don't search the recipe you want, search the name of the person. I searched LISA and got it right away.

I need help with this recipe. When I melt the butter and sugar together for the caramel to place the apples on, no matter how short or long I cook it, it cools to a hard chunk of caramel. That is as far as I got with this. I did not put apples on top of it and bake it. I can't believe that would make it melted again so it would stay a liquid. Any ideas?

Thanks