Tarte Tatin from Culinary Artistry by Andrew Dornenburg and Karen Page
Melt 1 1/2 cups granulated sugar in any small-size saucepan (add sugar slowly on a medium flame) until sugar is completely melted and looks honey-brown. Pour in
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Cooking tools:
- Saucepan
- Stove
Ingredients
- calvados brandy
- pie
- fork
- paper
- foil
- apples
- puff pastry
- apple
- cooking apples
- honey-brown
- butter
- caramel
- sugar
- granulated sugar
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