Tarte Tatin暖呼呼翻轉蘋果塔-海倫－Encore15kilos 法日美食翻譯家！

Tarte Tatin暖呼呼翻轉蘋果塔

Invented by two elderly spinsters, the Tatin sisters, this sensuous dessert is one of Raymond Blanc’s favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche (“full fat, please,” says Raymond) or vanilla ice cream.

由一對熟齡老處女 (啊真是沒禮貌的英國人) -- Tatin姐妹所發明，這道性感的甜點是米其林主廚雷蒙‧布朗克的最愛之一。結合了令人愉悅的濃郁焦糖、酥脆派皮與酸酸甜甜的蘋果，它絕對值得與最高級的法式酸奶油 (雷蒙主廚補充，請選「全脂」!) 或香草冰淇淋一起上桌。

Equipment and preparation: You will need a 20cm/8in tarte Tatin dish.

設備需求：20公分/8吋塔盤 (譯註：固定式塔盤，平底小鐵鍋也可以唷!)

Ingredients 準備材料

2kg/4½lbs	dessert apples, about 12, peeled	甜點蘋果大概12顆，削皮 (譯註：小顆的蘋果，通常作為食材入菜或製作甜點的材料)
3 tbsp	water	水
100g/3½oz	caster sugar	砂糖或糖粉
60g/2½oz	cold unsalted butter, diced	冰涼的無鹽奶油，切丁
30g/1oz	unsalted butter, melted, to add richness	融化的無鹽奶油，增添口感層次
300g/11oz	all-butter puff pastry, rolled to a thickness of 3mm/⅛in, cut very slightly larger than the diameter of the tarte tin, pricked with a fork and frozen	派皮 (譯註: 油酥麵糰)桿成3mm厚度，切成比塔盤稍微大一點點的尺寸，用叉子戳洞然後冷凍

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圖片來源：http://goo.gl/eiO88b

Preparation method 準備步驟

Preheat the oven to 180℃/350℉/Gas 4.
預熱烤箱180℃。
Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin.
水平方向對切蘋果、去核，然後削除上下弧面，讓蘋果可以平鋪在塔盤中。
Put the water in the bottom of the tin and sprinkle over the sugar. Let it sit for two minutes to allow the water to absorb the sugar.
在塔盤底放入水、灑上糖，稍等個兩分鐘讓糖浸潤。
On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become too dark or the flavour will overpower the apples), then stir in the diced butter - this will stop the caramel cooking and give extra richness to the dish.
以中火煮糖漿，煮至淺金黃色焦糖狀 (記得不要煮太焦否則會搶了蘋果的風味)；然後加入奶油丁攪拌，這麼做是為了停止焦糖繼續焦化、並增添糖漿的風味。
Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the remaining apples. It is important to pack them as tightly as possible – press them down with your hands as you go.
將蘋果排入烤盤，依塔盤邊緣排一圈、然後將中間排滿剩下的蘋果。記得盡可能地將蘋果舖緊一點，也可以用手稍微把蘋果往下壓實。
Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes.
在蘋果上刷一層融化的奶油然後放到烤盤上，進烤箱烤30分鐘。
Remove from the oven and place the disc of frozen pastry on the top. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks.
移出烤箱後在頂層鋪上冷凍的派皮，把派皮的邊緣往內摺並用尖銳的刀子刺幾個洞(為了讓蒸氣散出)。
Return to the oven for a further 40-45 minutes, or until the pastry is crisp and golden-brown.
再放回烤箱烤個40到45分鐘，直到派皮酥脆、呈現金褐色。
Allow to cool at room temperature for one hour before turning out of the tin and serving warm. Alternatively, make the tarte the day before and reheat as above.
在室溫中冷卻約一個小時，從派盤中(倒扣)取出、趁溫熱的時候享用！
也可以前一天先做好，當天在加熱食用喔！