Tarte
Tatin (easy) de Stepanie
French
Polynesia Sailing Trip – 2009
Cut
5 apples or 1 pineapple (enough to fill pan)
Big
tarte pan – put on fire (stove)
Sugar
the bottom. Cook until sugar makes
caramel
Throw
fruit in pan and pat them down.
Put
puff pastry dough on top; poke a couple of holes in dough. (Pate feuillete)
Bake
35 minutes at 356 degrees (180 Celcius ?)
If
fruit is juicy, turn pan over just before serving. If fruit is not juicy, turn it over immediately to keep
fruit from sticking.
Serve
medium warm.