Tarte Tatin - My Way

http://www.canadianliving.com/food/the_ultimate_tarte_tatin.php

Found this recipe in the magazine and decided instead of Philly Cheese steaks, I would make this. It took more fussing that I would have liked but the reviews are pretty good although Campinspecter is sure that only two pieces isn't enough to judge by.

Made the pastry and put it in the fridge. Peeled and cut the apples (I used Golden Delicious) and then cooked them in a NOT cast iron pan. I also used vanilla flavoring as vanilla bean is a little out of reach here. The syrup didn't want to thicken so I took the apples out and cooked the syrup a little longer.



Was going to take a picture of the apples before the pastry went on but I forgot. Here it is ready to go in the oven.



I had syrup everywhere. After it was cooked this way, you flip it over onto a plate. I need practice doing that.



It was simple enough to do but there are wait periods for the apples and syrup to cool so when you put it together the pastry doesn't melt before it cooks. I also found that the syrup didn't get as thick and caramel looking as the picture in the magazine. I probably should have cooked the syrup longer.

 

So, it's an apple upside down pie?
Interesting, and looks gooder enough to eat.

 

I agree the apples do look good.
What's up with having a hard time
Getting vanilla bean out your way?

 

Wow, rustic. I can guarantee I will be making one in the mud oven. Thank you in advance for showing me this one.

 

This was a master piece of TASTE , REALLY ,REALLY ,REALLY ,GOOD,EXCELLENT!

 

Thanks for the offer. I always use real vanilla extract for flavoring not the artificial. I have never used vanilla bean and I really don't know if our stores carry it. I just didn't want to go down and shop for one small item.