{"id":15138,"date":"2017-10-12T16:21:21","date_gmt":"2017-10-12T23:21:21","guid":{"rendered":"https:\/\/somimag.com\/?p=15138"},"modified":"2017-10-12T16:22:40","modified_gmt":"2017-10-12T23:22:40","slug":"the-chefs-table-tarte-tatin","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-tarte-tatin\/","title":{"rendered":"THE CHEF\u2019S TABLE \u2013 TARTE TATIN"},"content":{"rendered":"<\/a>

\"\"The<\/i><\/b> Chef\u2019s\u00a0TABLE\u00a0<\/b><\/h2>\n

RECIPES OF SIGNATURE DISHES\u00a0PREPARED BY OUR AREA CHEFS.\u00a0<\/b><\/h3>\n

RESTAURANT<\/b> Caf\u00e9 Pastis
\nCHEF<\/b> <\/b>Thierry Collongette
\nFACTS<\/b>\u00a0 Thierry comes from the Burgundy region of France and has been with\u00a0Chef Philippe at Caf\u00e9 Pastis for 15 years.<\/i><\/p>\n

TARTE TATIN
\n<\/b>Ingredients:
\n<\/b>3 tbs butter
\n3\/4 cup sugar
\n3 large Granny Smith Apples
\n1 tbs flour
\n1 – 9\u201d unbaked pie crust<\/p>\n

\"\"

Tarte Tatin<\/p><\/div>\n

Preparation:
\n<\/b>Preheat oven to 425
\nCoat a 10\u201d skillet with butter
\nand sugar.
\nPlace apple quarters rounded side down on top of sugar & butter in a circular pattern.
\nOn a medium heat cook until butter and sugar melt and begin to caramelize.
\nCook for 10-12 minutes.
\nPlace crust on top of\u00a0apples and tuck in edge around apples.
\nBake for 20 minutes\u00a0until golden brown.
\nCool off for 5 minutes.
\nPlace a plate over the top of thepan and invert to release tarte from pan.<\/p>\n

Top with vanilla ice cream.<\/p>\n

Voil\u00e0… tarte tatin.
\nBon app\u00e9tit<\/i><\/b>.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

The Chef\u2019s\u00a0TABLE\u00a0 RECIPES OF SIGNATURE DISHES\u00a0PREPARED BY OUR AREA CHEFS.\u00a0 RESTAURANT Caf\u00e9 Pastis CHEF Thierry Collongette FACTS\u00a0 Thierry comes from the Burgundy region of France and has been with\u00a0Chef Philippe at Caf\u00e9 Pastis for 15 years. TARTE TATIN Ingredients: 3 tbs butter 3\/4 cup sugar 3 large Granny Smith Apples 1 tbs flour 1 –<\/p>\n

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