Apple Tarte Tatin Bread

27 Nov

Things I do before I go to bed:

1. Engage in some minor snackage.

2. Moisturize.

3. Brush teeth. More recently, rinse out the holes where my wisdom teeth once lived. (TMI?)

4. Write a to do list for the next day.

5. Set my alarm clocks. Not a typo. I have several.

6. Read a book or magazine.

7. Fantasize about upside down apple-y bread things.

Yes, it’s true. I fantasized about some sort of love child between an apple tarte tatin and bread.

I clearly had no choice but to make it come true….otherwise I’d be losing sleep over it for days.

This came out so beautifully, I think I might have outdone myself.

Picture this as some sort of amazing breakfast treat….a half sweet, chewy but fluffy bread semi-soaked in apple/caramel sauce. Does that not sound like the greatest thing? It was.

All I did, really, was take some apples…

Slice them and carmelize them in a heavy skillet with butter and sugar (all the good stuff)

Pop on a round of dough…

Bake until the dough is golden brown…

Flip it over.

Gaze at it’s beauty.

Share with those deserving of something so wonderful.

Apple Tarte Tatin Bread

2 large apples, peeled, cored and sliced

1/4 cup salted butter

1/2 cup sugar

1 1/3 cups flour

1 1/2 tsp dry yeast

1/3 cup warm water

1 tbsp sugar or honey

1 egg

3/4 tsp salt

To make the dough: Make a well in the flour. Sprinkle the yeast and sugar over the warm water and set aside until dissolved and slightly foamy, about 5 minutes.

Beat the egg and salt into it, and pour into the well of the flour. Gradually mix with your fingers, drawing the flour in to make the dough. Knead until smooth and elastic, adding more flour, if needed. Cover and set in a warm place to double in bulk, about 1 hour.

In a heavy cast iron skillet, melt the butter, then remove from heat and whisk in the sugar.

Place the sliced apples all along the bottom of the pan, then return to medium high heat.

Cook without stirring for 10ish minutes until the caramel is amber in colour.

Roll out the prepared dough, and place over top of the apples.

Bake at 350F until the dough is golden brown…about 30 minutes.

Let cool for 20 minutes before flipping upside down onto a plate.

Serve warm or room temperature.

You’re welcome.


2 Responses to “Apple Tarte Tatin Bread”

  1. Clayton November 27, 2011 at 8:27 am #

    mmmmmm…..sweet chewy apply goodness.

  2. Heather Evoy November 30, 2011 at 9:19 am #

    OMG, I will be making this in the near future! Tarte tatin is one of my favourite things in the whole (dessert) world, right after creme brulee. :)

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