Apple Tatin

Submitted by CountryLady

"I found this recipe by Lucy Waverman (a well known Toronto chef) in a publication about seasonal produce. It refrigerates well & stays fresh for days - if it lasts. The apples settle into a dark brown mass & cut like a cake. Serve with cinnamon or licorice ice cream for a perfect fall dessert!!"

 

• Ready In: 5hrs 15mins
• Ingredients: 6
• Serves: 8

ingredients

• 8 cooking apples (I use Spy)
• 1 tablespoon grated orange rind
• 1⁄4 teaspoon allspice (or 1/2 tsp cinnamon)
• 3⁄4 cup sugar
• 1⁄2 cup raisins
• 2 tablespoons butter

directions

1. Peel, core& thinly slice apples.
2. Toss with orange rind& allspice.
3. In a 9 inch round cake pan, place apples in thin even layers with round side of slices against edge of pan, then fill in the middle& any gaps.
4. Sprinkle with sugar& raisins and dot with butter as you go.
5. Apples should come about 1 inch above the rim of the pan but will shrink as they cook.
6. Cover with foil& place on a baking sheet in a preheated 250F oven.
7. Bake for 5 hours.
8. Turn off oven& let cool.
9. Remove from oven& invert onto a plate with a slight rim to catch any juices.

Reviews

[Rita1652]

Dark brown mass is the right discription. Almost apple sauce like. Tart! I would have liked to see it stay more in the form of the slices.