Tarte Tatin and Mom's NoodlesPosted: Updated:
(Upside-down French apple tart)
15 green apples, peeled, cut in half and cored
1-1/2 cups granulated sugar
1/2 cup unsalted butter
12-inch diameter of puff pastry, 1/4-inch thick (can be made or available in the frozen food section of grocery store)
Preheat oven to 425 degrees. In a 12-inch sauté pan with butter and sugar in the bottom, stand apples on end. Spiral them and make sure that they are very close together. Turn stove to medium-high, heat and wait for sugar and butter to start to melt and caramelize. Once sugar starts to get a dark caramel color, check the bottoms of apples, using tongs, to see that they are caramelizing evenly as well. Take the pan off the heat and lay puff pastry on top of apples. Place the pan in the oven and bake for 15 minutes or until dough is puffed and golden. Reduce the temperature in the oven to 250 degrees and continue to bake for another 15 minutes. You are doing this to let the dough "dry out" so it won't get soggy later on. Take pan out of oven and let rest for 1 to 2 minutes. Place a 14-inch (or larger) plate on top and carefully turn tart out. Serve hot or cold.
Note: Twelve-inch sauté pan must have a metal handle. If you do not have a 12-inch sauté pan, use what you have, just keep in mind to reduce ingredients accordingly.
2 egg yolks
1 whole egg
2 cups all purpose flour
Salt and fresh ground pepper
Mix all ingredients together. Roll out 1/8-inch thick. Let dry 30 minutes. Cut into ¼-inch wide. Cook in chicken stock until tender. Serve.
Chef Christopher Gross
Christopher's and Crush Lounge
Biltmore Fashion Park, 2502 E. Camelback Road, Phoenix