APPLE TART TATIN
Provided by Anne Burrell
Categories dessert
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 14
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
The beauty of a recipe that uses just pastry dough, butter, apples, and sugar to make the magic, is that no matter how yours comes out you'll enjoy it.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 50m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 52.8 g, Cholesterol 15.3 mg, Fat 15.7 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 197.8 mg, Sugar 36 g
FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY
Here's what you need: puff pastry, apple, water, sugar, unsalted butter, vanilla ice cream
Provided by Alvin Zhou
Categories Desserts
Yield 5 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 387 calories, Carbohydrate 36 grams, Fat 25 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams
UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, milk, all-purpose flour, baking powder, salt, cinnamon, apples, butter, brown sugar
Provided by Camille Bergerson
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
- In a bowl, cream together the butter and sugar.
- Whisk in the eggs, vanilla and milk until fully incorporated.
- Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
- For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
- Pour the sauce into the greased cake pan.
- Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
- Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
- Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
- Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
- Garnish slices with vanilla ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 533 calories, Carbohydrate 55 grams, Fat 34 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams
LADY APPLE TARTE TATIN
This recipe is loosely based on the French tarte Tatin -- sliced apples, butter, and sugar on a large pastry crust -- but we kept our apples whole.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Combine sugar and 1/4 cup water in a saucepan; cook over medium heat until dark amber, 10 to 12 minutes. Swirl pan to prevent crystallization; don't stir. Working quickly, divide hot caramel among 12 mini-muffin cups. Add 1 teaspoon butter to each cup. Set aside.
- Combine cranberries and walnuts in a small bowl. Using a teaspoon, fill each apple center with cranberry and walnut mixture. Place apples, stem-side down, into caramel. Cover tightly with aluminum foil, and bake until the apples are tender but still firm, about 20 minutes.
- Meanwhile, on a lightly floured surface, roll out puff pastry to a 12-inch square. Using a 2 1/2-inch cookie cutter, cut out twelve circles. Transfer to a baking sheet, and chill until firm, at least 15 minutes. Once apples have cooked 20 minutes, remove foil, and cover each apple with a circle of puff pastry. Return to oven, and continue baking until puff pastry is golden brown and puffed, about 15 minutes. Turn out onto a tray lined with a Silpat (a French nonstick baking mat) or buttered parchment. Garnish with cranberries and walnuts, if desired, and serve.
WALLIS' APPLE TARTIN CAKE
Make and share this Wallis' Apple Tartin Cake recipe from Food.com.
Provided by cookingpompom
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Apple mix:.
- Peel, core and slice the apples and set aside.
- In a large, heavy based frypan, melt the butter then add the sugar. When golden (almost brown) add the cinnamon. Remember to stir constantly as caramel burns fast!
- Add the apples and cook for 60 seconds.
- Pour mix evenly into a well greased and well lined 20cm round cake tin.
- Let cool while making the cake mix.
- Cake:.
- In a medium sized bowl, add the flour, sugar, butter and vanilla, beat.
- Add the water a little at a time. It will be quite thick, this is correct.
- Gently add "blobs" of the mix all over and pat the cake mix over the apples (Wallis used a fork).
- Place into a pre-heated 200oC oven for 50 -55 minutes.
- Once cooked, cool in the tin for 10 mins and then turn onto a plate.
- traditionally enjoyed at room temperature with a blob of cream and a cup of tea for afternoon tea.
Nutrition Facts : Calories 4240.7, Fat 247.4, SaturatedFat 154.1, Cholesterol 641.1, Sodium 2149.5, Carbohydrate 478.6, Fiber 37, Sugar 155, Protein 44.2
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- Heat your oven to 180C. Cut each apple quarter into quarters again to create 16 slices for each apple.
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- Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) springform pan. Wrap the outside of the pan with aluminum foil so the caramel does not drip out. Set the prepared pan on a baking sheet.
- For the cake: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if you’re using a hand mixer, beat the eggs with the maple sugar and melted butter until the mixture is pale and fluffy, about 3 minutes. In a small separate bowl, whisk the almond flour, all-purpose flour, baking powder, and salt together. Add half of the mixture to the wet ingredients, stirring just to combine. Add the milk, stir to incorporate, then stir in the remaining dry ingredients. Do not overmix. Set the cake batter aside while you prepare the caramel.
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