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Ta gueule Tarte Tatin


Ta gueule Tarte Tatin

STFU!  YUM.  Who could resist caramelized apples, and Biscoff cookie butter in a warm and delicious tart?  This is the ultimate comfort food, and taste of the Holiday Season.  It does take time to prepare and dry your apple slices, but after that this dessert is easy- and such a delicious payoff for brunch or dessert.

History:

In 1888, two sisters invented the Tarte Tatin, in the Loire Valley region of France.  According to lore, one of the sisters made the dessert upside-down, and they served it anyway.  This warm upside-down Tarte became an immediate favorite and a dessert that attracted many visitors to l’Hotel Tatin.  Over the years the desserts’ reputation grew, and when word reached Paris, the owner of Maxim’s sent a spy disguised as a gardener to steal the recipe.  The spy was successful, and the addition of the Tarte Tatin to the famous Maxim’s menu cemented its place in French Dessert history

Cussing:

This beautiful French dessert is easy to make-but you still might feel like a Good Cuss….(Super Power)

So here are some of the funniest French cursing expressions!

Ta gueule– Shut Up

Ferme ta gueule – STFU on steroids

Ta me’re aurait du t’avalerYour mom should have swallowed you

Mange tes mortsEat your dead

Je te pisse a’ la raieI pee on your ass line

On dirait mon cul apre’s un mois d chiasseLooks like my ass after a month of diarrhea

Ca me fait chier This is so f#cking annoying it makes me Sh#t

Garage a’bitesCock Garage

Turbo-salope Turbo-whore

caramelizing apples, butter, and brown sugar in a fry pan

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Ta gueule Tarte Tatin

Biscoff Cookie Butter and Apple Tarte Tatin
Prep Time30 mins
Apple peeling55 mins
Course: Brunch, Dessert
Cuisine: French
Keyword: apple pastry, apple pie, apple tarte, Cast iron pan dessert, Cookie Butter Tarte Tatin, Tarte Tatin, upside down apple pie
Yield: 6
Author: Jacque Strapp

Equipment

  • 12in Cast Iron pan
  • Large round tray (wider than 12 in)
  • Apple peeler
  • Pastry Brush

Materials

Apples

  • 6-7 Granny Smith Apples (peeled, cored, and refrigerated 1-3 days)
  • 2 Tbsp Pumpkin Pie Spice
  • ½ tsp Salt

Tarte Tatin

  • 6 Tbsp Butter
  • ½ Cup Brown Sugar
  • 3 Tbsp Biscoff Cookie Butter softened in the microwave for 45 seconds
  • 1 Sheet Puff Pastry Cut to the round size of your pan

French Vanilla Ice cream

    Instructions

    Prepare your apples

    • Slice, peel and core your apples (about 8 slices per apple)
    • Put in a bowl, and cover with a kitchen towel
    • Refrigerate 1-3 days (It is ok if they turn brown- you want them to dry out)
    • Remove the apples from the refrigerator when
      ready to bake
    • Mix the salt and pumpkin spice in a small bowl, and then add to the apples.
    • Mix thoroughly

    Assemble your Tarte Tatin

    • Preheat oven to 350 degrees (convection bake)
    • Put a 12 in cast iron pan on the stove med-low heat
    • Melt the butter in the pan, and be sure the bottom and all sides of the pan are coated
    • Add brown sugar, and mix with butter to make an even layer
    • Starting in the center of the pan, place apple slices in a spiral to create a rose-like shape
    • Microwave the cookie butter for 45 seconds
    • Paint the cookie butter evenly across the apple slices
    • Rollout your puff pastry, and cut a circle shape to fit your 12 in pan
    • Cut a small slit in the center of the pastry
    • Place pastry on top of the apples
    • Raise to medium heat, and cook until the brown sugar/cookie butter mixture starts bubbling along the edges of the pan
    • Place your oven safe pan into the oven for 45 minutes (pastry should be golden)
    • Carefully remove from the oven and let it rest for 5 minutes
    • Put a large round plate/tray on top of your Tarte Tatin
    • Flip so that the plate/tray is now on the bottom
    • Let the pastry fall naturally on to the tray (may take over a minute to settle on the plate)
    • Serve warm with Vanilla ice cream

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