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
Tarte Tatin
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.
