30 Minute Apple Tarte Tatin Food

EASY APPLE TARTE TATIN

Steps:

• Preheat the oven to 400 degrees F.
• In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
• Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
• Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
• Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.

TARTE TATIN

Steps:

• In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. If the mixture is too dry, pulse in more water by droplets.
• Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days).
• Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.
• In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.
• Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the exuded juices. When the juices are thick and syrupy, remove the pan from the heat.
• On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.
• Unmold the tart onto a serving dish (so the pastry is on the bottom), and serve warm or cold with whipped cream or vanilla ice cream, as desired.

CARAMEL APPLE TARTE TATIN

Steps:

• Lightly flour a work surface. Roll the puff pastry out so it is slightly larger than the top of a 10-inch cast-iron pan. Turn the pan over on top of the pastry and cut around the outside edge of the pan to remove excess. Place the puff pastry round onto a baking sheet and refrigerate until ready to use.
• Add the sugar, apple cider vinegar and 1 tablespoon water to the cast-iron pan. Turn to medium-high heat and stir the ingredients together so that the sugar is completely wet. Bring the mixture to a boil and cook until the sugar turns a deep amber, 5 to 6 minutes. Remove from the heat and add the butter and sea salt flakes; the mixture will bubble up slightly. Stir the caramel until the butter is completely melted and evenly incorporated. Let cool.
• Preheat the oven to 400 degrees F.
• Peel the apples, then cut each into thirds around the core, leaving you three rounded discs per apple. At this point, the caramel will have cooled and perhaps even hardened; that's ok. Place the apple pieces rounded-side down into the pan on top of the caramel, overlapping the edges slightly so you have an outside circle of apples and an inside circle of apples. Turn the pan back up to medium-high heat and bring the mixture to a boil. Once at a boil, turn the heat to medium low and simmer until the apples have softened and the excess juice from the apples has evaporated, about 15 minutes. Remove from the heat.
• Place the puff pastry round on top of the apples. Use a mini offset spatula or butter knife to tuck the edges of the puff pastry into the pan towards the apples, all along the edge. Whisk the egg together with a splash of water in a small bowl and then brush the puff pastry with the egg wash. Bake until the puff pastry is a deep golden brown, about 12 minutes. Let cool 15 minutes.
• Using a serving platter that is at least 2 inches wider than the pan and has a small lip on it to catch excess caramel, place it over the top of the cooled tarte. Place a kitchen towel on top of the platter and then fold it down over the cast iron. Get a firm grip of the platter and cast iron in both hands before flipping the cast iron over, away from yourself. Remove the cast iron.
• Serve the tarte tatin immediately with whipped cream or ice cream if desired.

APPLE TART TATIN

Steps:

• To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.
• Preheat the oven to 425 degrees F.
• To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
• Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.
• Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
• Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.

APPLE TARTE TATIN

Steps:

• In a 9-inch cast-iron skillet, melt butter over medium heat. Sprinkle 1/2 cup sugar evenly into the pan.
• Arrange the apples in the pan. Increase the heat slightly, so the sugar simmers, and cook until the liquid in the pan is caramelized, 25 to 30 minutes. Transfer to a 425 F oven and bake until the apples are tender, about 15 minutes.
• Unfold 1 sheet of puff pastry on a lightly floured surface. Place a plate on top and trim around the edges to make a pastry round; refrigerate until the apples are done.
• Position the pastry over the apples and bake until deep golden and crisp, 15 to 20 minutes; let cool for 20 minutes before inverting onto a rimmed platter.
• Whip the heavy cream with the 1 tsp sugar until soft peaks form; serve with the tart.

APPLE TARTE TATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
• Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
• Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
• Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
• Place crust on top of apples and tuck in edges around apples.
• Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

TARTE TATIN

Steps:

• Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
• Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
• To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
• Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
• Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

CARAMEL APPLE TARTE TATIN

Steps:

• Preheat the oven to 400 degrees.
• Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes.
• Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes.
• Remove from the heat immediately and cool while you prepare the apples.
• Peel, core, and quarter the apples.
• Melt the butter in na 8-9 inch skillet or cast iron pan.
• Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices.
• Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften.
• While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot).
• When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.
• Trim the corners from the pastry to make a rough circle about 10 inches in diameter.
• Fit the dough over the apples, tucking in the edges around the inside of the pan.
• Bake for 30 minutes, until the pastry is puffed and golden.
• Remove from the oven and let stand for 5 minutes.
• Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate.
• Serve warm.

30-MINUTE APPLE TARTE TATIN

Steps:

• 1. For the pastry: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place the puff pastry on the parchment, prick all over with a fork, and bake until golden brown and puffed, 10 to 12 minutes. Using a wide metal spatula, transfer the baked pastry shell to a cutting board or to a flat serving platter. 2. For the apples: Meanwhile, melt the butter in a 12-inch heavy-bottomed skillet. Remove the pan from the heat and sprinkle evenly with the sugar. Place the apples in the skillet so they are all resting flat side down. Return the skillet to high heat and cook until the juices in the pan turn a rich amber color for 15 minutes. Using tongs, turn the apples over to the other flat side. Continue to caramelize the apples for an additional 8 minutes. 3. For the topping: Whip the sour cream and heavy cream to soft peaks in the bowl of a standing mixer. Add the liqueur (if desired) and continue to whip to medium-stiff peaks. 4. To assemble: Using tongs, remove the apple slices from the pan one at a time and place in 3 overlapping horizontal rows on the baked pastry square. Spoon about three-quarters of the pan juices over the top of the apples (you can use a pastry brush to dab some of the liquid onto the edges of the pastry). To the leftover liquid in the pan whisk in 2 tablespoons whipped sour cream topping. 5. To serve: Cut the tart in half vertically down the center, and then horizontally into 3 or 4 rows (to serve 6 or 8, respectively). Transfer portions to individual plates and top each with a dollop of whipped sour cream and a drizzle of caramel sauce from pan. Serve immediately.