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Apple Tart Tatin Recipe

by Global Cookbook

Ingredients

1 1/2 tsp Yeast, dry 1 1/4 c. Bread flour 1 c. Whole wheat flour 1/2 tsp Salt 1/4 c. Fig, chopped dry

3/4 c. Water 8 x Apple, medium 1 c. Apple juice, concentrate 1/2 tsp Cinnamon

Directions

1. Add in all ingredients for the dough in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturers directions.
2. While the dough is being processed, prepare the topping. Coat two 10-inch cake pans with cooking spray. In a small saucepan, boil the apple juice concentrate over high heat till reduced by half, about 5 min.
3. Pour the syrup into the two pans, dividing proportionately and swirling if necessary to coat the bottoms. Quarter, core, and peel the apples. Cut each quarter into eighths. Arrange apples in concentric circles in each pan, overlapping the apples.
4. When the dough cycle ends, remove the dough from the machine. Preheat the oven to 350 degrees. Divide the dough in half. On a floured surface with a floured rolling pin, roll each piece into a 10-inch circle. Place each circle on top of a pan of apples.
5. Bake 40 to 45 min, or possibly till the tops are brown and bubbling around the edges. Remove from the oven. Let rest 5 min, then invert onto a plate larger than the pan so which you won't lose any syrup which drips down the sides. Eat hot, not warm.

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