APRICOT TARTE TATIN
Steps:
- Make the pastry. In a food processor, combine the flour, butter, sugar and salt. Process until the mixture looks like coarse bread crumbs (about five seconds). Add the cold water and process briefly, turning the machine on and off, until the mixture looks like small peas. Do not allow to become a ball in the machine.
- Turn mixture out onto lightly floured board and knead lightly until it holds together. With heel of palm of your hand, flatten it into a thick pancake about six inches across. Wrap it in plastic and refrigerate for at least 20 minutes. It will keep unfrozen up to three days before being used.
- Cut apricots in half and remove pits. Melt butter and sugar in nine-inch cast-iron skillet. Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize. Be careful not to burn. Cool completely.
- Roll out pastry into 10-inch circle. Place it on top of apricots, cutting off excess dough. Put edges down over fruit. Refrigerate for 30 minutes.
- Preheat oven to 425 degrees.
- Prick the pastry all over with the point of a knife. Bake for 20 to 25 minutes until the pastry is cooked.
- Cool and turn out onto a plate. Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 40 milligrams, Sugar 24 grams, TransFat 0 grams
APRICOT TARTE TATIN
This is an upside-down fruit tart, first cooked by the Tatin sisters at their restaurant in central France. The story goes that it was created by accident but was such a success with the guests that it became a much-loved classic. The apple version is the best known, but apricots work really well too - sunshine on a plate.
Provided by The Hairy Bikers
Categories Desserts
Yield Serves 6
Number Of Ingredients 5
Steps:
- For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don't stir the sugar but swirl it around the pan every now and then.
- Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don't dream of tasting it.
- Continue stirring for 2-3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it.
- Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape.
- Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan - don't forget - it will be very hot.
- Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate.
- Serve warm with crème fraiche or ice cream.
APRICOT TARTE TATIN
Apricots become more acidic with cooking and that gives this tart a delicious sweet-and-sour quality. The eventual amount of caramel sauce depends on the juiciness of the apricots. Turn the cooked tart onto a large plate with a lip to catch it all. From the LCBO magazine.
Provided by evelynathens
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the flour, butter and salt in a food processor. Pulse until the mixture resembles fine bread crumbs, then add 2 tbsp (25 mL) ice water. Continue to pulse just until the pastry comes together. Turn the pastry onto a floured surface and form into a ball, flatten, then wrap in plastic wrap and refrigerate for 30 minutes.
- Place the pastry on a floured surface and roll into a 10-inch (25-cm) circle, place on a baking sheet and refrigerate until ready to use.
- Preheat the oven to 425°F (220°C).
- Place the sugar in an ovenproof 9-inch (23-cm) frying pan. Add ½ cup (125 mL) water and place over low heat. Stir until the sugar dissolves then increase the heat to high and cook without stirring until the mixture turns a medium caramel colour. Carefully shake the pan from time to time so that the sugar caramelizes evenly.
- Remove the pan from the heat and very carefully place the apricots, cut-side down, in pan, forming tight concentric circles. Remember the caramel is very hot.
- Once the caramel has stopped bubbling, place the pastry on top of the apricots, tucking in the edges. (The warmth of the pan and fruit will soften the pastry.) Place the pan in the oven and bake for 10 minutes. Lower the oven temperature to 350°F (180°C) and continue to bake for another 10 minutes or until the pastry is puffed and lightly browned. Some caramel will bubble up over the pastry.
- Remove the tart from the oven, remembering the handle is very hot, and let it sit for at least 15 minutes before turning the tart out. Make sure the edges of the pastry are loose, then place a large plate with a lip over the pan and quickly flip the tart and plate over.
Nutrition Facts :
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.
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
UPSIDE-DOWN CARAMELIZED APRICOT TART
Categories Fruit Dessert Bake Apricot Summer Phyllo/Puff Pastry Dough Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
- Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square. Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet. Gently press down pastry around apricots at edge of skillet. Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute. Cut around edge of pastry to loosen. Place large rimmed platter atop skillet. Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter. Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.
More about "apricot tarte tatin food"
APRICOT TARTE TATIN - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 3 mins
APRICOT - HOUSE & HOME - HOUSE & HOME
From houseandhome.com
TARTE TATIN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
APRICOT TARTE TATIN RECIPE - COOK.ME RECIPES
From cook.me
APRICOT TARTE TATIN JAMIE OLIVER RECIPES
From tfrecipes.com
COOKING WITH CHEF PETRUS: APRICOT TARTE TATIN
From thesouthafrican.com
APRICOT TARTE TATIN - LE FERMIER
From le-fermier.com
APRICOT TARTE TATIN - SWEETEN THE COLD WEATHER WITH A ...
From thesouthafrican.com
APRICOT TARTE TATIN | FOOD TO LOVE
From foodtolove.co.nz
APRICOT TARTE TATIN - MON PETIT FOUR®
From monpetitfour.com
APRICOT TARTE TATIN | TASTEFOOD | APRICOT RECIPES, TARTE ...
From pinterest.ca
APRICOT AND ALMOND TARTE TATIN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SOUTHERN FRENCH FOOD ARCHIVES - THE SOUTH OF FRANCE
From the-southoffrance.com
APRICOT TART FRENCH STYLE - JENNY IS BAKING
From jennyisbaking.com
APRICOT TARTE TATIN - ETHIVEGAN BY EDWARD DANIEL
From ethivegan.com
APRICOT TARTE TATIN WITH LEMON CARAMEL - A BAKING JOURNEY
From abakingjourney.com
BAKING - HOUSE & HOME - HOUSE & HOME
From pre.houseandhome.com
RECIPE - APRICOT TART TATIN
From qa2.lcbo.com
APRICOT TARTE TATIN - EASY DESSERT IDEAS - RED ONLINE
From redonline.co.uk
APRICOT TARTE TATIN - TASTEFOOD
From tastefoodblog.com
APRICOT, ALMOND AND THYME TARTE TATIN RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
APRICOT TARTE TATIN RECIPE | RECIPE | TARTE TATIN RECIPE ...
From pinterest.co.uk
APRICOT – TASTEFOOD
From tastefoodblog.com
APRICOT TARTE TATIN RECIPE - BBC FOOD
From ghostlikehouse.co.uk
NIGEL SLATER’S SWEET SUMMER TARTS | FOOD | THE GUARDIAN
From theguardian.com
APRICOT TARTE TATIN WITH FRESH ROSEMARY | LEE & LOU COOK
From leeandloucook.com
APRICOT TARTE TATIN - HAARETZ COM - HAARETZ.COM
From haaretz.com
TARTE TATIN | ESSENTIAL PEPIN : ESSENTIAL PEPIN
From ww2.kqed.org
THE ULTIMATE TARTE TATIN - CANADIAN LIVING
From canadianliving.com
APRICOT TARTE TATIN - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
THIS TWO-INGREDIENT, ONE-PAN APRICOT TART IS THE SIMPLE ...
From salon.com
APRICOT TARTE TATIN | APRICOT RECIPES, FRENCH DESSERT ...
From pinterest.ca
RECIPE - APRICOT TART TATIN
From lcbo.com
A TWIST ON A CLASSIC RECIPE APRICOT PISTACHIO TARTE TARTIN ...
From perfectlyprovence.co
APRICOT TARTE TATIN – TASTEFOOD | TARTE TATIN, TARTE TATIN ...
From pinterest.com
APRICOT TARTE TATIN RECIPE | RECIPE | TARTE TATIN RECIPE ...
From pinterest.com
APRICOT AND PISTACHIO TARTE TARTIN RECIPE - MAISON MIRABEAU
From maisonmirabeau.com
APRICOT TART TATIN RECIPES
From tfrecipes.com
APRICOT TARTE TATIN - SUMMARIZED BY PLEX.PAGE | CONTENT ...
From plex.page
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