Apple N Toffee Tarte Tatin Food

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.

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!

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.

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.

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:

• Place flours and salt in a mixing bowl or an electric mixer fitted with the paddle attachment. Cut cold butter into dry ingredients until it is the texture of coarse meal, with some small pieces of butter still visible.
• Combine lemon juice and water and add to dough all at once.
• Mix until dough just comes together. Shape into a flat rectangle, wrap and chill for at least 2 hours before rolling.
• Turn dough onto a lightly floured surface and roll lengthwise to create a large rectangle, about 3/4-inch thick.
• Fold both short ends into the center of the rectangle, then fold dough in half where the first 2 folds meet. Chill 1 hour.
• Roll pastry again lengthwise to same thickness. Fold dough in thirds and chill 1 hour. Repeat process once more, folding in thirds, chilling at least 1 hour before using.
• Preheat oven to 375º F.
• Roll out pastry to 1/4-inch thick on a lightly floured surface and cut a disc the size of a 10-inch tart shell or cake pan. Chill until ready to use.
• Peel, core and cut up apples into quarters.
• Melt butter in a medium sauté pan over medium-high heat. As soon as butter is melted, add brown sugar and cinnamon, stirring until blended and bubbling. Add brandy (watch for flames) and stir. Spoon into a pie or cake pan (not removable bottom).
• Arrange apples on top of sugar.
• Make holes in pastry with a fork and place on top of apples.
• Place pan on a baking sheet. Bake for 25 to 30 minutes, until crust is rich golden brown and apples are tender.
• Turn out onto a platter, so that apples are on top. Watch for hot syrup that might drip.Serve warm.

FOOLPROOF TARTE TATIN

Steps:

• At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don't worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don't worry if the apples turn brown; they will be browned during the cooking anyway.)
• When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.
• Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the "button." Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
• On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
• Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). If necessary, raise the heat so that the juices are at a boil. Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
• Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
• Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.

TOFFEE APPLE CAKE

Steps:

• Start by making the cakes. Heat oven to 180C/160C fan/gas 4. Line 2 x 18cm springform cake tins with baking parchment and brush with a little oil. Put the sugar and eggs in a large mixing bowl and whisk with electric beaters until glossy and pale. Keep the beaters running as you pour in the oil.
• Stir in the grated apple, then fold in all the other cake ingredients. Divide the mixture between the tins and bake for 30 mins or until a skewer inserted into the middle comes out clean.
• While the cakes cook, prepare the apple filling. Tip the lemon juice into a large bowl and fill halfway with cold water. Peel the apples, then cut into spheres using a melon baller - pop them in the bowl of lemon water as you go to stop them discolouring. In a medium saucepan, combine the butter, dark brown sugar, golden syrup, cinnamon and 200ml water, and heat until boiling. Take the apple balls out of the water and put them in the pan -if you want to make the tiny toffee apples for the top, keep 8 apple balls in the water until needed. Bring the mixture in the pan back to the boil for 8 - 10 mins or until the apples are soft but not losing their shape, and a thick syrup starts to form. Remove from the heat and allow to cool completely, then chill until needed.
• Stir all the syrup ingredients together in a bowl. When the cakes are cooked, keep them in the tin but prick holes all over the surface with a skewer and drizzle the syrup over. Leave the cakes to cool completely in the tin.
• While the cakes cool, make the icing. In a small heatproof bowl set over a pan of simmering water, melt the butter and white chocolate together. Once melted and glossy, pour into a large bowl. Add the cream cheese, whisk until smooth, then add the vanilla. Finally, fold in the yogurt. When the mixture is cool, chill until needed.
• To assemble the cake, take the cooled sponges out of their tins and put one of them on a cake stand. Top with half the white chocolate icing - use a spoon or pipe it using a very large round nozzle. Scatter the cooked apple pieces, along with a drizzle of the syrup, over the icing, then place in the fridge to firm up for 15 mins. Add the top layer of the cake, then decorate with the rest of the icing by piping it in lots of regular little mounds all over the top using a large round nozzle. Put the whole cake in the fridge until ready to serve. Will keep for 2 days in the fridge.
• For a showstopping, but optional, finish, make some beautiful miniature toffee apples. Their effect is stunning but fleeting, so make them just before serving your cake, as the caramel will dissolve quickly due to the moisture in the air. Brush a baking tray with a little vegetable oil and set aside. Very thoroughly dry the reserved apple balls from step 3 of the cake with kitchen paper or a clean tea towel and insert a long wooden skewer into each one.
• Put the caster sugar in a small saucepan over a medium heat, stirring often, until the sugar melts. Keep cooking until the sugar has become a liquid golden caramel, then remove from the heat. If it looks like it's getting too hot, sit the base of the pan in a heatproof dish of cold water.
• Tilt the pan and, working quickly (as the sugar will continue to cook), hold the apple balls by the skewer and dip each one in turn into the caramel and twist it around to coat it. It's really important that the apple balls are well dried and that you don't turn them in the hot caramel more than twice, otherwise the apple will cook and release liquid, which will stop the caramel from sticking. As soon as they are coated, slowly lift them out vertically. Hold the apple up out of the pan and pause before transferring it to the oiled tray on its side. Holding it up like this will allow a long drip of caramel to set hard and create a beautiful long spike. Repeat the process with the rest of the apples, working quickly so that the caramel doesn't harden completely before all the apples have been coated. However, don't worry too much as you can always gently reheat it over a low heat before continuing - just be careful not to burn it, otherwise it will taste bitter.
• After a couple of minutes, the apples should have set. When they are cool enough to handle, pull out the skewers. Place the apples on top of the cake so that the spike is pointing upwards and the base of the apple (where the skewer was) is pressed into the icing. Serve immediately.

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.