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
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 CAKE "TATIN"
Steps:
- Preheat the oven to 350 degrees F.
- Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
- Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
- Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
- Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
CARAMEL APPLE TARTE TATIN
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
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
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
A cast-iron skillet works best when making this tart because it helps the fruit to caramelize, but any heavy-duty nonstick pan with an ovenproof handle will do.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Core apples using a melon baller to retain the rounded shape of the apples. Rub apples with sliced lemons to prevent browning. Set aside.
- Over medium heat in a 10-inch cast-iron skillet, heat sugar and 1/4 cup water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8 inch thick. Brush off any excess flour with a pastry brush.
- Add butter to skillet. Once melted, add apples, rounded sides down, fitting as many into the skillet as possible. Remove from heat, and top apples with puff pastry. Fold edges under, and crimp slightly. Make two to three small cuts in puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees. and bake until pastry is golden brown, about 20 to 25 minutes.
- Remove from oven, and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the tarte tatin. Serve warm or at room temperature.
TARTE TATIN
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time
Provided by Raymond Blanc
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
APPLE TATIN
I found this recipe by Lucy Waverman (a well known Toronto chef) in a publication about seasonal produce. It refrigerates well & stays fresh for days - if it lasts. The apples settle into a dark brown mass & cut like a cake. Serve with cinnamon or licorice ice cream for a perfect fall dessert!!
Provided by CountryLady
Categories Dessert
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel, core& thinly slice apples.
- Toss with orange rind& allspice.
- In a 9 inch round cake pan, place apples in thin even layers with round side of slices against edge of pan, then fill in the middle& any gaps.
- Sprinkle with sugar& raisins and dot with butter as you go.
- Apples should come about 1 inch above the rim of the pan but will shrink as they cook.
- Cover with foil& place on a baking sheet in a preheated 250F oven.
- Bake for 5 hours.
- Turn off oven& let cool.
- Remove from oven& invert onto a plate with a slight rim to catch any juices.
Nutrition Facts : Calories 197.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 22.9, Carbohydrate 45.2, Fiber 3.7, Sugar 38.4, Protein 0.7
APPLE TARTE TATIN
Make and share this Apple Tarte Tatin recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 982.9, Fat 57.7, SaturatedFat 27.1, Cholesterol 112, Sodium 281.7, Carbohydrate 118.2, Fiber 11.8, Sugar 73.8, Protein 7
APPLE TART TATIN
From the delectable crust to the luscious caramel/apple filling, this beautiful tart from Chef Anne Burrell is a taste delight! You will need a 10" nonstick, ovenproof pan. A couple of suggestions I got from FN: you may want to cut up a couple of extra apples to pack into the caramel since the apples cook down so much; OR, after baking and before unmolding, drain off excess liquid and use it to sweeten the mascarpone instead of sugar. Recipe does not reflect inactive prep time. I hope you enjoy this as much as we do!
Provided by ninja
Categories Tarts
Time 1h35m
Yield 1 tart, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Make the filling. While the 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 heat 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 onto the platter. Slice tart into individual pieces, garnish with a dollop of sweetened mascarpone and serve.
Nutrition Facts : Calories 457.5, Fat 23.9, SaturatedFat 14.8, Cholesterol 84.6, Sodium 185.8, Carbohydrate 62.9, Fiber 3.9, Sugar 45.2, Protein 2.7
TARTE TATIN
Steps:
- Preheat oven to 425°F.
- Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
- Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
- Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
- Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
- Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
- Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
CARAMEL APPLE TARTE TATIN
Make and share this Caramel Apple Tarte Tatin recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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.
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
APPLE TARTE TATIN
Make and share this Apple Tarte Tatin recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter.
- Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn't burn and cooks evenly.
- Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan.
- Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully (but with gusto!) flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart.
- Serve the warm tart with gelato or whipped cream.
Nutrition Facts : Calories 396.8, Fat 23.3, SaturatedFat 10.3, Cholesterol 30.5, Sodium 78.3, Carbohydrate 46.6, Fiber 1.2, Sugar 31.3, Protein 2.5
More about "apple tatin food"
RECIPE - APPLE TATIN - LCBO
From lcbo.com
APPLE TARTE TATIN RECIPE - BBC FOOD
From bbc.co.uk
APPLE CAKE "TATIN" RECIPE | INA GARTEN | FOOD NETWORK ...
From mastercook.com
BEST ANNA OLSON'S APPLE TARTE TATIN RECIPES | FOOD NETWORK ...
From foodnetwork.ca
APPLE TARTE TATIN - MON PETIT FOUR®
From monpetitfour.com
PERFECT APPLE TARTE TATIN - SMITTEN KITCHEN
From smittenkitchen.com
APPLE TART TATIN | RECIPE | FOOD NETWORK RECIPES, APPLE ...
From pinterest.com
FOOD WISHES VIDEO RECIPES: TARTE TATIN – SEE WHAT THE ...
From foodwishes.blogspot.com
APPLE TATIN RECIPE - CHEF'S PENCIL
From chefspencil.com
APPLE TARTE TATIN - SIMPLY DELICIOUS
From simply-delicious-food.com
BEST CARAMEL APPLE TARTE TATIN RECIPES | VALERIE'S HOME ...
From foodnetwork.ca
APPLE - FOODSTORY.CA
From foodstory.ca
APPLE TARTE TATIN | RECIPE | APPLE TARTE TATIN, FOOD ...
From pinterest.ca
BEST APPLE TARTE TATIN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TARTE TATIN RECIPE - EASY CARAMEL APPLE TART - YOUTUBE
From youtube.com
APPLE TARTE TATIN RECIPE - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
TARTE TATIN | THE COOK UP | MARK BEST | SBS FOOD
From sbs.com.au
RECIPE - APPLE TATIN - LCBO
From lcbo.com
BEST MAPLE-APPLE TARTE TATIN RECIPE
From countryliving.com
TARTE TATIN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
APPLE TATIN - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
EASY APPLE TARTE TATIN | BAKING RECIPES | GOODTOKNOW
From goodto.com
INA GARTEN'S APPLE CAKE "TATIN" | BAREFOOT CONTESSA | FOOD ...
From youtube.com
MAPLE APPLE TARTE TATIN | CANADIAN LIVING
From canadianliving.com
INA GARTEN'S APPLE CAKE "TATIN" | BAREFOOT CONTESSA | FOOD ...
From foodiebadge.com
APPLE TATIN - DEVIL'S FOOD KITCHEN
From devilsfoodkitchen.com
APPLE TARTE TATIN WITH CINNAMON ICE-CREAM | FRENCH RECIPES ...
From sbs.com.au
INA GARTEN’S APPLE CAKE ‘TATIN’ PAIRS SWEET CARAMEL & TART ...
From sheknows.com
COOKING WITH CANNABIS: APPLE TARTE TATIN | GREENSTATE ...
From greenstate.com
APPLE TARTE TATIN - RECIPES
From more.ctv.ca
CLASSIC APPLE TARTE TATIN - GREAT BRITISH CHEFS
From greatbritishchefs.com
APPLE TARTE TATIN - HEALTH.COM
From health.com
THE BEST CLASSIC FRENCH APPLE TARTE TATIN RECIPE | THE ...
From thepuretaste.com
APPLE TARTE TATIN WITH FIG CRèME FRAICHE RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love