Apple And Pomegranate Tart Tartin Food

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.

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

APPLE AND PERSIMMON TARTE TATIN

Steps:

• Melt butter in 11" skillet over medium heat, brushing sides of skillet with butter as it melts. Sprinkle sugar evenly over bottom of skillet and scrape in vanilla seeds; save pod for another use. Cook, undisturbed, until sugar is evenly moistened, about 1 minute. Stir in salt and 1 Tbsp. brandy, then remove pan from heat.
• Arrange as many apples as fit, rounded side down, in a tightly packed circle around outside edge of skillet; reserve remaining apples. Fill in center with persimmons, rounded side down. Cook over medium heat until juices begin to bubble, about 2 minutes. Reduce heat to medium-low and continue cooking (as apples cook, they will shrink; nudge remaining raw apples into gaps, reserving any extra pieces for another use) until apples are tender and caramel is a deep golden color, 35-40 minutes.
• Meanwhile, place rack in center of oven; preheat to 400°F. Set skillet on a foil-lined rimmed baking sheet to catch any drips.
• Gently roll out puff pastry on a lightly floured work surface and smooth out creases. Cut into a round that will fit snugly and flush inside skillet. Drape puff pastry over apples. Bake until pastry is puffed and golden brown, 30-35 minutes.
• Transfer skillet to a wire rack and let stand until bubbling caramel subsides, about 5 minutes. Gently run a butter knife around edges of skillet, then invert a platter with lip over skillet. Using pot holders to hold skillet and platter tightly together, invert tart onto platter. Using a table knife or rubber spatula, press any fruit that sticks to skillet onto tart, then brush any excess caramel in skillet over tart. Let cool at least 15 minutes.
• Meanwhile, using an electric mixer on medium-high speed, beat cream to medium peaks in a large bowl, then fold in remaining 1 tsp. brandy. Serve tart with whipped cream.

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.

CARAMELIZED APPLE TART: TARTE TATIN

Steps:

• To make the caramel: Have ready a 10-inch round cake pan with 3-inch sides. (Do not use a springform pan for this; it will leak!) In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring often with a wooden spoon, until the mixture is dark amber in color ¿ it's okay if there are a few sugar lumps remaining. When the caramel is done, carefully pour it into the cake pan. Don't touch the cake pan with unprotected hands ¿ it will be hot! Set the cake pan aside until caramel is cool. (The caramel-coated pan can be made up to 2 days in advance and left, covered, at room temperature.)
• Preheat the oven to 400 degrees F.
• Core the apples by cutting down, top to bottom, on all 4 sides around the core. You will have 2 apple halves and 2 smaller pieces. Arrange the first layer of apple halves, flat-side down, on top of the set caramel in the pan. (This will later become the top of the tart.) Arrange the remaining apple halves and pieces to form the second layer. Things will be a bit crowded at first, but the apples will shrink down when cooked. Place on a parchment paper-lined, sturdy baking sheet. Bake for about 50 minutes, until the apples are very tender.
• Meanwhile, on a lightly floured work surface, roll out the puff pastry dough into a round 1/4-inch thick. Cut out a 10-inch pastry circle and transfer it to a parchment lined baking sheet. Cover with plastic wrap and refrigerate until needed.
• When the apples are done, carefully remove the baking sheet from the oven and transfer to a flat surface, taking care, as the caramel will be bubbling hot. Remove the pastry circle from the refrigerator and prick with a fork 15 times. Gently place on top of the cooked apples. Return tart to the oven and bake for 35 minutes or until the puff pastry is puffy and golden brown. Cool in the pan on a wire rack for 20 to 25 minutes.
• To serve, you will need a 12- to 14-inch diameter round serving platter and another sturdy baking sheet. Invert both the serving platter and the other baking sheet. Invert both the serving platter and the other baking sheet over the warm tatin pan. Using both hands, firmly grab both baking sheets and quickly flip over the pans ¿ doing this over the kitchen sink will cut down on any sticky mess. Remove the top baking sheet and carefully lift up the cake pan, using dry towels to avoid getting burned by the caramel. If any apples remain stuck to the pan, remove them with a metal spatula and place them back on the tart. This tart is best served warm.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt, water, and melted butter on medium speed until well mixed, about 1 minute. Work quickly and do not overwork the dough. Transfer the dough to a large piece of plastic wrap, form it into a rough rectangle, enclose the dough in plastic wrap, and refrigerate for 1 hour. Meanwhile, put the remaining 14 ounces of butter between 2 pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened. The butter should be malleable but not too soft. Set aside in a cool place ¿ the butter will later be spread on the dough as you start the folding process.
• Place the refrigerated dough on a well-floured work surface and dust the top of the dough lightly with flour. Using a rolling pin, push down on the dough to start flattening it, and then roll it into a 20 by 30 by 10-inch rectangle, 1/4 inch thick, with the long sides running from left to right. (It might feel that you're rolling sideways, and well, you are.) Carefully brush off any excess flour from the dough. Starting on the right side, and leaving a 1-inch border, slap and spread on the butter, using your fingers, over two-thirds of the rectangle. Fold the dough into thirds; starting with the left side, fold at the butter line as if closing a book, and then fold the right side up and over the top layer. You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter.
• As you prepare to make the first turn of the dough, keep in mind the importance of rolling the butter evenly along the length and width of the rectangle as you roll the dough. Adjust the pressure on the rolling pin as necessary, rolling harder or more evenly, to achieve a smoother, even, dough-enclosed butter sandwich. To begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll It into a 20 by 10-inch rectangle. Brush off any excess flour and fold into thirds as above, starting with the left side and ending with the right. At this point, you have finished one turn. Rotate the dough 90 degrees so the closed fold is at the top, and repeat the rolling and folding process. The second turn is complete. After the second turn, or any time the dough is too soft to work with, transfer to a parchment paper-lined baking sheet and refrigerate, covered in plastic wrap, for about 30 minutes, or until the dough is chilled and relaxed. Each time the dough is refrigerated, make an indentation in the dough with your fingertip for each turn completed. Repeat this rolling and folding process, rolling out the dough lengthwise every time, for more times for a total of 6 turns. After the sixth turn, let the dough rest a good hour in the refrigerator.
• Store the dough, as is, well wrapped in plastic wrap. The dough can be kept refrigerated up to 3 days, or frozen for up to 10 days. If frozen, thaw the dough, still wrapped in plastic, in the refrigerator before using.

APPLE AND POMEGRANATE TART TARTIN

Steps:

• Crust:.
• Blend first 3 ingredients in processor 5 seconds.
• Add chilled butter and blend until coarse meal forms; add creme fraiche.
• Blend, using on/off turns, until moist clumps form.
• Gather dough into ball; flatten into disk.
• Wrap; chill 1 hour.
• Roll dough out on lightly floured surface to 11-inch-diameter round.
• Slide onto rimless baking sheet, cover, and chill until ready to use, up to 1 day.
• Filling:
• Boil pomegranate juice in heavy large saucepan until reduced to scant 1 cup syrup, about 15 minutes.
• DO AHEAD: Pomegranate syrup can be made 1 day ahead. Cover; chill.
• Position rack in center of oven and preheat to 400°F
• Spread room-temperature butter evenly over bottom and up sides of heavy medium oven-proof skillet (10 inches across top; 8 inches across bottom; 21/4 inches deep).
• Sprinkle sugar evenly over butter.
• Cook over medium heat without stirring until mixture bubbles all over, about 3 minutes.
• Remove from heat.
• Stand apple quarters on 1 end around edge of skillet, leaning 1 cut edge against pan side and fitting snugly.
• Stand as many apples in center as will fit.
• Sprinkle apples with allspice and salt.
• Cook apples over medium-high heat without stirring until thick, deep-amber syrup bubbles up, adding any remaining apples as space permits (apples will shrink as they cook), about 20 minutes.
• Pour 1/4 cup pomegranate syrup over (mixture will bubble).
• Cook until juices thicken again, 4 to 5 minutes (syrup will be deep amber).
• Remove from heat.
• Using spatula, press apples gently toward center, then down to compact.
• Slide crust over apples.
• Press crust down around apples at edge of skillet.
• Cut 4 slits in top for steam to escape.
• Bake tart until crust is brown and juices at edge are thick and dark scarlet in color, 25 to 30 minutes.
• Remove skillet from oven; let stand 1 minute.
• Place large plate over skillet.
• Using oven mitts and holding plate and skillet firmly together, invert tart onto plate.
• Carefully lift off skillet.
• Return any apples to tart that may be stuck in skillet.
• Let cool at least 15 minutes.
• Serve tarte Tatin warm or at room temperature with vanilla ice cream and drizzle of remaining pomegranate syrup.

APPLE AND POMEGRANATE TART TARTIN

Steps:

• Crust:
• Blend first 3 ingredients in processor 5 seconds. Add chilled butter and blend until coarse meal forms. Add crème fraîche. Blend, using on/off turns, until moist clumps form. Gather dough into ball; flatten into disk. Wrap; chill 1 hour. Roll dough out on lightly floured surface to 11-inch-diameter round. Slide onto rimless baking sheet, cover, and chill until ready to use, up to 1 day.
• Filling:
• Boil pomegranate juice in heavy large saucepan until reduced to scant 1 cup syrup, about 15 minutes. DO AHEAD: Pomegranate syrup can be made 1 day ahead. Cover; chill.
• Position rack in center of oven and preheat to 400°F. Spread room-temperature butter evenly over bottom and up sides of heavy medium oven-proof skillet (10 inches across top; 8 inches across bottom; 21/4 inches deep). Sprinkle sugar evenly over butter. Cook over medium heat without stirring until mixture bubbles all over, about 3 minutes. Remove from heat. Stand apple quarters on 1 end around edge of skillet, leaning 1 cut edge against pan side and fitting snugly. Stand as many apples in center as will fit. Sprinkle apples with allspice and salt.
• Cook apples over medium-high heat without stirring until thick, deep-amber syrup bubbles up, adding any remaining apples as space permits (apples will shrink as they cook), about 20 minutes. Pour 1/4 cup pomegranate syrup over (mixture will bubble). Cook until juices thicken again, 4 to 5 minutes (syrup will be deep amber). Remove from heat.
• Using spatula, press apples gently toward center, then down to compact. Slide crust over apples. Press crust down around apples at edge of skillet. Cut 4 slits in top for steam to escape.
• Bake tart until crust is brown and juices at edge are thick and dark scarlet in color, 25 to 30 minutes. Remove skillet from oven; let stand 1 minute.
• Place large plate over skillet. Using oven mitts and holding plate and skillet firmly together, invert tart onto plate. Carefully lift off skillet. Return any apples to tart that may be stuck in skillet. Let cool at least 15 minutes. Serve tarte Tatin warm or at room temperature with vanilla ice cream and drizzle of remaining pomegranate syrup.

APPLE TARTE TATIN

Steps:

• Preheat oven to 375 degrees. Position rack in bottom third of oven. Peel, quarter and core the apples. Place in a large mixing bowl and toss with the lemon juice. Set aside.
• Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all the sugar is melted and begins to turn a pale golden color.
• Remove the pan from the heat. Begin arranging apple pieces in the skillet, rounded side down, in concentric circles, fitting them together as close as possible. Fill the center with 2 or 3 apple pieces, as needed. Arrange the remaining pieces, rounded side up, in concentric circles, filling in the gaps left in the first layer.
• Cut the butter into small pieces and scatter over the apples. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the apples are nearly evaporated, about 15 to 20 minutes.
• Roll the dough and cover the apples according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
• Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with creme fraiche if desired.