Tarte tatin (2)
Instructions
Thaw a box of puff pastry (about 220 g): flatten, forming a disc of about 22 cm in diameter that you retain, on a plate, in the fridge.
In a non-stick pan put 150 g butter 170 g of sugar and two tablespoons of honey, warming on moderate fire and stirring occasionally, until the mixture will not be burnished.
Add 6 peeled and chopped apples into quarters, grated rind of one lemon untreated and a tablespoon of fresh rosemary needles.
Stir gently with a wooden spoon until the apples are tender (not spappolarle).
With a skimmer drain apples and put them in a pan of about 22 cm.
in diameter, with the bottom covered by a paper-plate oven.
Boil the syrup for 1-2 minutes to cool.
Heat the oven to 200 degrees, cover the apples with the dough section pierced with a fork and bake for about 20 minutes.
Let cool for half an hour, invert onto a plate and serve lukewarm.
Ingredients and dosing for 6 persons
- 220 g of puff pastry
- 150 g of butter
- 170 g of sugar
- 2 tablespoons of honey
- 6 apples
- == 1 lemon (zest)
- 1 tablespoon of fresh rosemary needles