Lady Apple Tarte Tatin Food

TARTE TATIN

Steps:

• Preheat the oven to 425 degrees F.
• Peel and core the apples, then cut them into quarters.
• Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet. Mix the sugar, salt and vanilla together to evenly distribute the caviar. Sprinkle the sugar mixture evenly over the butter. Squeeze over the lemon juice.
• Place the apple quarters cut-side up on top. Remember, the bottom will become the top so make it look pretty. Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken. The apples will release their juices during this process, so it could take 10 to 15 minutes. If the juices start getting too dark, lower the heat a little.
• While the apples are cooking, take the puff pastry out of the fridge. Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet. Keep chilled.
• When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides. Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes. Let rest 10 to 15 minutes.
• Carefully turn the tarte tatin out onto a serving plate. Serve with whipped cream.

EASY UPSIDE DOWN APPLE TARTE TATIN

Steps:

• Peel, core& quarter apples; toss with lemon juice& 2 tbsp of the sugar.
• Let stand& toss again so that sugar is completely dissolved.
• In a 10 inch ovenproof skillet, melt butter over medium heat.
• Sprinkle remaining sugar evenly over butter.
• Stir just until sugar is dissolved& remove from heat.
• Place as many apple wedges as you can into the pan.
• They will actually stand on end but thats OK since they will shrink as the tarte cooks.
• Place the pan back over medium heat and cook the apples for 20- 25 minutes or until syrup has formed a thickened caramel.
• Cool slightly.
• Gently roll out pie shell (or puff pastry) to fit slightly larger than the pan.
• Place over the pan, trim edges& bake in preheated 400F oven for 20- 25 minutes or until pastry is crisp.
• Turn out onto a large platter& serve.

LADY APPLE TARTE TATIN

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.

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 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.