The Chef’s TABLE

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.

RESTAURANT Café Pastis | CHEF Thierry Collongette
FACTS  Thierry comes from the Burgundy region of France and has been with Chef Philippe at Café Pastis for 15 years.

TARTE TATIN

Ingredients:

3 tbs butter

3/4 cup sugar

3 large Granny Smith Apples

1 tbs flour

1 – 9” unbaked pie crust

Preparation:

Preheat oven to 425

Coat a 10” skillet with butter
and sugar.

Place apple quarters rounded side down on top of sugar & butter in a circular pattern.

On a medium heat cook until butter and sugar melt and begin to caramelize.

Cook for 10-12 minutes.

Place crust on top of
apples and tuck in edge around apples.

Bake for 20 minutes
until golden brown.

Cool off for 5 minutes.

Place a plate over the top of thepan and invert to release tarte from pan.

Top with vanilla ice cream.

Voilà… tarte tatin.
Bon appétit.