Larrys 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.

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.

TARTE TATIN

Steps:

• Preheat the oven to 350 degrees F.
• Add the sugar to a 10-inch cast-iron skillet over medium-low heat. Cook gently, swirling often until the sugar melts and becomes golden brown, 12 to 15 minutes. Remove the skillet from the heat.
• Peel, core and halve the apples. Begin arranging the apple halves in a circular shape around the border of the skillet, standing them on the core ends. Fill the center part of the skillet with a smaller circle of the apples. Fill in any gaps with the smaller top and bottom pieces. Because the fruit will shrink considerably as it cooks, it is better to crowd the pan with fruit.
• Place the skillet back on the stovetop on a fairly high heat and cook until the fruit starts to become tender and soak up the caramel at the bottom, 12 to 15 minutes. Remove from the heat again and rotate each apple piece halfway so the tops of the fruit are now sitting in the caramel on the bottom. Return the skillet to the heat and cook for an additional 5 to 8 minutes. Remove the skillet from the heat.
• Roll the puff pastry dough on a lightly floured surface so it's larger than the skillet by 1 inch. Gently drape it over the skillet. Tuck the dough edges loosely inside the skillet so it covers the fruit (as if you are tucking the fruit into a pastry bed).
• Bake until bubbly around the edges, golden brown and delicious, 25 to 30 minutes. Remove and cool 5 to 10 minutes. Then, scoop and spoon onto plates. Serve with vanilla ice cream.

TARTE TATIN

Steps:

• In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. If the mixture is too dry, pulse in more water by droplets.
• Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days).
• Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.
• In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.
• Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the exuded juices. When the juices are thick and syrupy, remove the pan from the heat.
• On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.
• Unmold the tart onto a serving dish (so the pastry is on the bottom), and serve warm or cold with whipped cream or vanilla ice cream, as desired.

TARTE TATIN

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.

LARRY'S TARTE TATIN

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of a food processor, mix the flour, sugar and salt for a second or two. Add the butter and shortening. Process for a few seconds, until the mixture looks grainy.
• Put mixture into a bowl. Add water, mixing with a fork until a ball forms. Refrigerate for 15 minutes.
• Meanwhile, core and quarter the apples, leaving the skins on.
• On a floured board, roll out the dough in a circle about 10 inches in diameter. It doesn't have to be smooth and perfect.
• Melt the sugar over high heat in a 10-inch pan that can withstand heat when placed on the stove or in the oven. Stir frequently with a wooden spoon. If the sugar seems as if it might burn, add a teaspoon of water. After the sugar melts, it will caramelize, turning a rich brown color. At that point, remove pan from stove and pour in the apples. Cover the top with the dough, folding down the edges to cover the apples.
• Bake the tarte Tatin for 40 or 45 minutes, until the crust is done.
• As soon as it is done, take the pan out of the oven, put a large plate over the top of the pan and flip the pan upside down so the tart lands on the plate, apples up and crust down.