CLASSIC FRENCH APPLE TARTE TATIN RECIPE
Provided by Maria
Yield 8-9 inch tart
Number Of Ingredients 11
Steps:
- In a large bowl combine flour, sugar, and salt. Using your hands mix the cold butter into flour mixture until you see small pea-sized chunks. Add an egg and mix by hand until the dough comes together and looks smooth. Shape the dough into a disc. Wrap tightly in a plastic wrap. Refrigerate at least 2 hours or overnight.
- Combine flour, sugar, and salt in a food processor. Pulse couple of time to aerate the mixture. Add cold cubed butter. Pulse a couple of times until you see coarse pea-sized crumbs. Add an egg and pulse until everything just comes together. Invert the dough onto the surface. Knead the dough until it is smooth. Shape into a flat disc. Wrap tightly in a plastic wrap. Refrigerate at least 2 hours or overnight.
- Butter the 8.5 inches straight sided ovenproof pan generously. In a medium bowl mix sugar and vanilla bean seeds. Distribute sugar mixture evenly in the pan. Divide the butter on top of the sugar. Arrange apple slices with one cut side down in a circle motion pressing down the slices slightly.
- On the stovetop heat the pan over the medium-high heat. Cook apples until you see bubbles. Reduce heat to medium and continue to cook until the liquid turns beautiful golden brown (caramel) color, about 10 minutes. Immediately remove from heat.
- Preheat oven to 350 F.
- Generously flour the surface. Hit the dough couple of times with the rolling pin in different directions. This keeps the dough from cracking. Roll out the dough. With the sharp knife cut the circle slightly bigger in diameter than the pan. Arrange the dough over the caramelized apples. !Carefully tuck the edges of the dough between the apples and the pan on all sides.
- Bake tatin in the oven until the dough turns golden brown color, about 45-50 minutes.
- Remove from oven and let it cool slightly about 5 minutes.
- Prepare the large plate or cake stand you wish to serve apple tarte Tatin. Place the plate on top of the pan. Using oven mitts flip the pan.
- Serve warm or cold with whipped cream or ice cream.
- Enjoy ;)
- Adapted from [French Country Cooking|https://amzn.to/2A16CcM]
Nutrition Facts : Calories 3869 kcal, Fat 215 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 475 g, Sugar 0 g, Protein 31 mg
FRENCH TARTE TATIN
Melt-in-your-mouth, richly caramelized apples on a crisp, flaky pastry. A delicacy discovered by mistake: in the late 19th century, the Tatin sisters forgot the crust for their apple tart, so they decided to add it at the end when the apples were cooked...
Number Of Ingredients 6
Steps:
- Preheat the oven to 180 °C (convection). Wash and peel the apples. Cut them in half and use the tip of a paring knife to core them.
- In a 10-inch cake pan, melt the butter over low heat. When it starts to foam, pour the sugar over it and allow to cook over low heat without stirring until it turns a light caramel color.
- Remove from heat and arrange the apple halves in a ring pattern in the pan, cut side down. Return to the stove and cook over low heat for 10 minutes more. When cooking is complete, lightly press down on the apples with a spatula.
- Split the vanilla bean in half lengthwise and use the tip of a knife to remove the seeds. Sprinkle them over the apples. Do the same with the cinnamon. Turn off the heat. Cover the apples with the flaky pastry crust. Gently slide the edges of the crust between the inner edge of the pan and the outer edges of the apples. Bake for 35 to 40 minutes until the crust is a golden brown.
- Unmold the tart on a serving platter. Enjoy it warm, served with a generous spoonful of crème fraîche.
APPLE TARTE TATIN
A delicious French upside-down tart featuring apples! Mmmm...
Provided by Anna Olson
Categories bake,dessert,Fall,French,fruit,kid-friendly,pastry,quick and easy,vegetarian,Winter
Yield 1 serving
Number Of Ingredients 13
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.
TARTE TATIN
This French tart is a beautiful way to eat apples. From-scratch puff pastry is usually out of reach of the home cook, but this technique (made with simply grated butter, flour and water) is an easy cheat.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with parchment. Coarsely grate 2 sticks (1 cup) of the butter on the large holes of a box grater onto one of the prepared baking sheets. Toss the butter with a sprinkle of flour and arrange the butter in an even layer on the prepared sheet. Freeze until rock solid, about 30 minutes.
- Whisk together the flour and 1/2 teaspoon salt in a large bowl. Fold in the frozen butter pieces. Slowly drizzle in 1/2 cup ice water, whisking with a fork until small pieces form and the dough just starts to come together, being careful not to overwork it. Turn the dough out onto a floured surface and roll out into a 12-by-1/4-inch-thick circle. Transfer to the other prepared baking sheet and refrigerate until ready to use.
- Preheat the oven to 375 degrees F.
- Meanwhile, peel, core and halve the apples. Cut all but one of the apple halves in half again. Put the lemon juice in a large bowl and toss the apple pieces with the lemon juice; set aside. Cut the remaining 1 stick (8 tablespoons) butter into small cubes; set aside.
- Sprinkle the sugar over the bottom of a large ovenproof skillet and cook over medium heat, stirring frequently, until melted and amber brown, about 6 minutes. Remove the skillet from the heat and whisk in the cubed butter until melted and smooth (the sugar will start to bubble as the butter cools it down).
- Place the apple half in the center of the skillet rounded-side down. Arrange the remaining apple quarters rounded-side down in a tight circle around the center apple, making sure there is as little space between the apples as possible (any space left between apples will cause the tart to collapse when flipped out of the skillet).
- Place the pastry round on top and carefully tuck the edges down around the apples. Poke the pastry all over with a fork. Bake until the apples are cooked through and the pastry is golden brown, about 1 hour. Let cool for 5 minutes in the skillet; any longer will cause the caramel to harden and make it very hard to get the tart out of the skillet. Place a serving dish or cake stand upside down on top of the skillet. Using oven mitts, carefully flip the skillet over to invert the tart onto the serving dish. Slice and serve with vanilla ice cream.
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
CARAMELISED UPSIDE-DOWN APPLE TART - TARTE TATIN
Two French impoverished French women earned their living by baking their father's favourite tart now known as Tarte Tatin. The apples in this tart are cooked in the caramel so that the flavours are deep inside the fruit. You will need a deep heavy 23-25 metal handled pan
Provided by Sherrie-pie
Categories Pie
Time 1h45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- Make a well in the centre of the flour. Put the egg yolks, sugar and a pinch of salt in the centre of the well, then add the butter and the water. Mix with your fingertips until the crumb stage. Use more water at your discretion. The dough must be very smooth. Shape into a ball and chill until firm.
- Melt the butter in a frying pan.When it starts to sizzle add the sugar all at once. Cook over medium heat, stirring now and then with a wooden spoon until caramelised to a deep golden brown. Cook gently once it starts to colour because it burns easily. This will take about 3 - 5 minutes. Remove from the heat and allow to cool until tepid.
- Arrange the apple halves upright in concentric circles to fill the pan. The apples will shrink during cooking so pack it in tightly. Cook the apples over high heat until caramelised, 15 - 25 minutes. Turn the apples over to caramelise on both sides - use a fork. Remove the pan from heat and let cool 10 - 15 minutes.
- Roll out the pastry into a round 2.5 cm larger than the frying pan. Roll up the dough around the rolling pin and transfer to the pan. Drape the dough over the pan. Tuck the edges of the dough down around the apples. Bake the tart in the heated oven until the crust is golden brown. 20 - 25 minutes.
- Let the tart cool until tepid in the pan then unmould it. Set a serving plate on top of the pan, hold firmly together and invert the two. If the apples stick to the pan, remove and replace on the tart. If any caramel remains, use it on the apples.
- Serve with creme fraiche.
Nutrition Facts : Calories 555.3, Fat 22.1, SaturatedFat 13.3, Cholesterol 101, Sodium 27.9, Carbohydrate 91.1, Fiber 8.6, Sugar 58.5, Protein 4.6
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
TARTE TATIN -- EASY VERSION
Classic French apple tart. I make this every fall during apple season, usually end up with the recipe memorized as I'm churning out my 14th, or 15th, tarte by the end of the year. Use tart Granny Smiths for best results. Use store-bought puff pastry to make it super easy! I found this method by trial and error to bypass making caramel first. (At the suggestion of my friends 2Bleu, a note about traditional tarte tatin: The traditional tarte tatin starts by making caramel in a cast-iron skillet first, then cooks the apples in the caramel on the stovetop, then has you make a crust like a pie crust, which gets placed on top of the apples, then the whole thing is moved into the oven. It's delicious, but a tedious method. So I played around in the kitchen until I discovered this method by a wonderful accident! Don't you love when that happens? ;-) )
Provided by Susiecat too
Categories Tarts
Time 2h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar and melted butter and press evenly into greased 8" or 9" round cake pan.
- Put apples on their sides in rows decoratively around pan, packing closely together and filling small spaces with broken segments of apples.
- Sprinkle tops of apples lightly with cinnamon if desired.
- Bake uncovered at 425F about 1-1 ½ hours.
- If apples start to burn, they can be covered toward the end of the baking time.
- Meanwhile, unfold pastry sheet and cut to fit pan. Use another pan to trace shape if necessary.
- Poke fork holes into both sides of puff pastry sheet to allow air to escape while baking.
- Press pastry on top of baked apples, pushing edges down. Bake another 20 minutes.
- Cool partially, then invert to a platter. Serve warm.
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