Tarte Tatin Pastry Food

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:

• 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 PASTRY

Steps:

• To make the pastry, combine the flour and salt in a large mixing bowl. Add the butter. Rub the flour and butter together between your fingers until most of the butter is incorporated and only pea-size pieces remain.
• Whisk together the egg yolk and water. Add to the flour mixture and stir until dough begins to come together. Use your hands to gently press the dough into a ball. Refrigerate until firm but not hard, about 30 minutes (if making ahead, let dough stand at room temperature until pliable but still cold). Do not roll out until just before the tarte Tatin's fruit is finished cooking.
• To roll out the pastry, flour a work surface and a rolling pin well. Divide the dough in half (freeze the remaining dough if not needed). Pat the dough into a flat disk with your hands. Roll the dough into a circle that is almost 1/4 inch thick, flouring the surface under the dough and the rolling pin frequently to prevent sticking.
• Carefully place the pastry round over the fruit in the skillet (see Tarte Tatin recipes). Trim the dough to 1/2 inch larger than the skillet. Tuck the overhanging dough in around the fruit.

TARTE TATIN

Steps:

• Cut butter into little chunks and keep cold to work into pastry. Whisk flour, sugar, and salt together in a mixing bowl. Add butter and work into the flour until coarsely distributed. Whisk in egg, water, and vanilla; work together with 2 forks until it just barely holds together. Use a piece of plastic wrap to ball up the dough and refrigerate for 20 to 30 minutes.
• While the dough is refrigerating, make the filling:
• Preheat oven to 375 degrees F.
• Melt the butter and sugar together in a 12-inch nonstick oven-proof skillet over medium-high heat. Add the apple slices and stir to coat with melted butter mixture. Sprinkle with cinnamon and cook until apples have softened slightly and take on some color, about 15 minutes. Sprinkle with cinnamon. Smooth the apples out into an even layer in the pan.
• Roll out the refrigerated dough on a floured countertop into a 13-inch disk and lay over the top of the apples, trimming any excess. Prick with a fork in several places to let steam release. Brush the egg all over the top of the dough and bake for 40 minutes or until golden browned.
• Allow to cool nearly fully before inverting onto a serving platter. Serve with vanilla ice cream or custard.

TARTE TATIN -- EASY VERSION

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.

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.

SAVOURY TARTE TATIN

Steps:

• You will need a small, shallow, circular oven-proof dish for each diner.
• Roll out the pastry (or buy ready-rolled sheets) and cut out circles just larger than the oven-proof dishes.
• Meanwhile heat the oil in a saucepan and sauté the onions until they just start to caramalise and then add the mushrooms and garlic.
• Cook for 2 or 3 minutes until the mushrooms are cooked through.
• Remove the pan from the heat.
• Lightly oil the oven-proof dishes.
• Place some of the onion-mushroom mixture in each dish and scatter with the Feta, tomatoes and olives.
• Place the pastry on top tucking the edges down the sides of the dishes.
• Brush the pastry with milk or beaten egg and bake in a medium oven 200°C for 20 minutes until the pastry is well risen and browned.
• To serve, run a sharp knife around the edge of the pastry to loosen it, put a plate on top of the dish and quickly turn it over.
• Remove the dish (carefully--it's hot) so that the pastry top now becomes a tart bottom.
• Add a few drops of Balsamic vinegar to each Tarte just before serving.

CARAMELISED FRUIT TARTE TATIN (UPSIDE DOWN PASTRY PIE)

Steps:

• Preheat oven to moderate - 200c.
• Cut pastry to size of baking pan or dish.
• Melt butter in a non stick pan. Add sugar and cook over a medium heat until the mixture is a caramel colour and the sugar has dissolved. Careful not to burn it. Remove from heat.
• Mix in brandy or liqueur (careful, it may sizzle and spit). Pour into baking dish. Put the fruit pieces in the dish, cut (flat) side down.
• Place pastry over top of fruit and tuck in the sides.
• Bake for 20 mins or until pastry has risen and is golden and crispy.
• Carefully invert the tarte Tatin onto a plate (fruit side up, with the pastry on the bottom). Serve immediately with a dollop of cream or ice cream, sprinkled with toasted almond flakes.

SHALLOT AND GARLIC TARTE TATIN WITH PARMESAN PASTRY

Steps:

• Roll out the pastry into a rectangle and spread the butter over it, leaving a 2.5 cm border.
• Sprinkle the Parmesan on top. Fold the bottom third of the pastry up to cover the middle and fold the top third down. Seal the edges, give a quarter turn and roll out a rectangle, then fold as before. Chill for 30 minutes.
• Melt the butter in a 23-25 cm round heavy pan (with a lid) that is also suitable for placing in the oven. Add the shallots and garlic, and cook until lightly browned all over.
• Scatter the sugar over the top of the shallots and garlic, slightly increase the heat, cook until the sugar begins to caramelize, then turn the shallots and garlic in the pan.
• Add the vinegar, water, thyme and seasonings.
• Cook, with the pan partly-covered, for 6-8 minutes, until the garlic cloves are just tender.
• Remove the pan from the heat and allow the pan and its contents to cool.
• Preheat the oven to 190ºC (375ºF).
• Roll out the pastry to the diameter of the pan and lay it over the cooled shallots and garlic.
• Prick the pastry with a sharp knife, then bake for 25-35 minutes, until the pastry has risen and is golden.
• Set the pan aside for 5-10 minutes to cool, then invert the tart onto a serving platter.
• Scatter the tart with a few thyme sprigs and serve.