*  Exported from  MasterCook  *
 
                                Tarte Tatin
 
 Recipe By     : Life & Times: Idaho State Journal: 6-30-99
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pies & Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *pastry*
    1 2/3  cups          all-purpose flour
           pinch         salt
      1/2  cup           unsalted butter
    2      tablespoons   sugar
    1                    egg
    1      teaspoon      water
                         *filling*
    2 1/4  pounds        golden delicious apples
                         *caramel*
      1/2  cup           sugar
    1      tablespoon    water
      1/4  cup           unsalted butter
      1/2                vanilla bean
                         *garnish*
      1/2  cup           pecans
    1 1/8  cups          pine nuts
      1/2  cup           pistachios
                         vanilla ice cream
 
 Pastry: Sift flour and salt into a bowl, then rub in butter. Stir in sugar.
 Lightly beat egg, then mix it and enough water into the dry ingredients to
 bind. Wrap dough in plastic wrap. Refrigerate 30 minutes. Preheat oven to
 375 degrees F. Lightly butter four 4 inch molds, baking pans or ramekins, at
 least 1 inch deep. Peel and core apples; cut each into six equal segments.
 To make the caramel: Melt sugar, water and butter. Split vanilla bean and
 scrape out seeds. Add to caramel ingredients and cook all to light caramel
 color. ADd apple segments and cook 2 or 3 minutes. Add nuts to caramel,
 separate from apples. Cook 5 minutes. Roll out dough into circle 1/8 inch
 thick. Using the bottom of a mold as guide, cut four discs. BAke on baking
 sheet at 375 degrees 7 to 10 minutes until golden. Remove and turn oven down
 to 340 degrees F.Remove nuts from caramel apple mixture; line molds with
 overlapping apple slices, using most of syrup. Cover top of each wiht pastry
 disc. Bake 10 to 15 minutes at 340 degrees F. Let tarts cool; turn upside
 down onto a serving plate. Top with spoonful of ice cream, and around each,
 spoon some of the caramel and nuts from the pan. Makes 4 servings.
 
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