Tarte Tatin Upside Down Apple Tart Food

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CARAMELIZED APPLE TART: TARTE TATIN



Caramelized Apple Tart: Tarte Tatin image

Some people say this upside-down apple tart was invented by the Tatin sisters, who ran an inn in the Loire Valley. The story goes that they dropped an apple tart on the kitchen table and when it landed upside down, they decided to bake and serve it just like that. That was a happy accident because the inverted baking technique that is now standard practice for this famous tart makes everything turn out perfectly: The apples caramelize in the hot pan, and the pastry, which is exposed during baking, becomes light and flaky. Because the crust doesn't really need to rise very high, this is an excellent way to use up puff pastry trimmings.

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 1 (10-inch) tart

Number Of Ingredients 9

1 ounce (2 tablespoons) unsalted butter
2 cups sugar
8 medium (about 3 3/4 pounds) Granny Smith apples, peeled
8 ounces Puff Pastry Dough, recipe follows, or store-bought puff pastry dough
4 1/4 cups high-gluten flour or bread flour
1/4 cup sugar
2 1/2 teaspoons salt
1 cup plus 2 teaspoons water
3 ounces (6 tablespoons) unsalted butter, melted plus 14 ounces (1 3/4 cups) unsalted butter, at cool room temperature

Steps:

  • To make the caramel: Have ready a 10-inch round cake pan with 3-inch sides. (Do not use a springform pan for this; it will leak!) In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring often with a wooden spoon, until the mixture is dark amber in color ¿ it's okay if there are a few sugar lumps remaining. When the caramel is done, carefully pour it into the cake pan. Don't touch the cake pan with unprotected hands ¿ it will be hot! Set the cake pan aside until caramel is cool. (The caramel-coated pan can be made up to 2 days in advance and left, covered, at room temperature.)
  • Preheat the oven to 400 degrees F.
  • Core the apples by cutting down, top to bottom, on all 4 sides around the core. You will have 2 apple halves and 2 smaller pieces. Arrange the first layer of apple halves, flat-side down, on top of the set caramel in the pan. (This will later become the top of the tart.) Arrange the remaining apple halves and pieces to form the second layer. Things will be a bit crowded at first, but the apples will shrink down when cooked. Place on a parchment paper-lined, sturdy baking sheet. Bake for about 50 minutes, until the apples are very tender.
  • Meanwhile, on a lightly floured work surface, roll out the puff pastry dough into a round 1/4-inch thick. Cut out a 10-inch pastry circle and transfer it to a parchment lined baking sheet. Cover with plastic wrap and refrigerate until needed.
  • When the apples are done, carefully remove the baking sheet from the oven and transfer to a flat surface, taking care, as the caramel will be bubbling hot. Remove the pastry circle from the refrigerator and prick with a fork 15 times. Gently place on top of the cooked apples. Return tart to the oven and bake for 35 minutes or until the puff pastry is puffy and golden brown. Cool in the pan on a wire rack for 20 to 25 minutes.
  • To serve, you will need a 12- to 14-inch diameter round serving platter and another sturdy baking sheet. Invert both the serving platter and the other baking sheet. Invert both the serving platter and the other baking sheet over the warm tatin pan. Using both hands, firmly grab both baking sheets and quickly flip over the pans ¿ doing this over the kitchen sink will cut down on any sticky mess. Remove the top baking sheet and carefully lift up the cake pan, using dry towels to avoid getting burned by the caramel. If any apples remain stuck to the pan, remove them with a metal spatula and place them back on the tart. This tart is best served warm.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt, water, and melted butter on medium speed until well mixed, about 1 minute. Work quickly and do not overwork the dough. Transfer the dough to a large piece of plastic wrap, form it into a rough rectangle, enclose the dough in plastic wrap, and refrigerate for 1 hour. Meanwhile, put the remaining 14 ounces of butter between 2 pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened. The butter should be malleable but not too soft. Set aside in a cool place ¿ the butter will later be spread on the dough as you start the folding process.
  • Place the refrigerated dough on a well-floured work surface and dust the top of the dough lightly with flour. Using a rolling pin, push down on the dough to start flattening it, and then roll it into a 20 by 30 by 10-inch rectangle, 1/4 inch thick, with the long sides running from left to right. (It might feel that you're rolling sideways, and well, you are.) Carefully brush off any excess flour from the dough. Starting on the right side, and leaving a 1-inch border, slap and spread on the butter, using your fingers, over two-thirds of the rectangle. Fold the dough into thirds; starting with the left side, fold at the butter line as if closing a book, and then fold the right side up and over the top layer. You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter.
  • As you prepare to make the first turn of the dough, keep in mind the importance of rolling the butter evenly along the length and width of the rectangle as you roll the dough. Adjust the pressure on the rolling pin as necessary, rolling harder or more evenly, to achieve a smoother, even, dough-enclosed butter sandwich. To begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll It into a 20 by 10-inch rectangle. Brush off any excess flour and fold into thirds as above, starting with the left side and ending with the right. At this point, you have finished one turn. Rotate the dough 90 degrees so the closed fold is at the top, and repeat the rolling and folding process. The second turn is complete. After the second turn, or any time the dough is too soft to work with, transfer to a parchment paper-lined baking sheet and refrigerate, covered in plastic wrap, for about 30 minutes, or until the dough is chilled and relaxed. Each time the dough is refrigerated, make an indentation in the dough with your fingertip for each turn completed. Repeat this rolling and folding process, rolling out the dough lengthwise every time, for more times for a total of 6 turns. After the sixth turn, let the dough rest a good hour in the refrigerator.
  • Store the dough, as is, well wrapped in plastic wrap. The dough can be kept refrigerated up to 3 days, or frozen for up to 10 days. If frozen, thaw the dough, still wrapped in plastic, in the refrigerator before using.

TARTE TATIN



Tarte Tatin image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 10 servings

Number Of Ingredients 8

6 firm apples such as Granny Smith, Pink Lady or Honeycrisp
4 tablespoons (1/2 stick) salted butter, softened
1 cup sugar
Pinch of kosher salt
Caviar from 1 vanilla bean
Juice of 1/2 lemon
1 sheet puff pastry, chilled
Whipped cream, for serving

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



Tarte Tatin image

Try the Tarte Tatin, the most beautiful dessert you'll ever serve. Tarte Tatin has cinnamon-flecked apples & a golden crust, making a crowd-pleasing dish.

Provided by My Food and Family

Categories     Bread

Time 40m

Yield 10 servings

Number Of Ingredients 7

1/4 cup butter
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
7 Golden Delicious apples, peeled, quartered
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 400°F.
  • Melt butter in 10-inch ovenproof nonstick skillet on medium-low heat. Remove from heat. Add dry gelatin mix, cornstarch and cinnamon; stir 2 min. until gelatin is completely dissolved. Arrange single layer of apples, cut sides down, in skillet. Top with any remaining apples.
  • Cook on medium-low heat 8 min.; top with pie crust. Cut several slits in crust with sharp knife. Place in oven.
  • Bake 20 min. or until crust is golden brown and apples are tender. Cool 3 min. Using oven mitts, place large serving plate on top of skillet. Carefully turn skillet over onto plate. Remove skillet. Slice tart while still warm. Serve topped with COOL WHIP.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 18 g, Protein 2 g

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY



French-Style Apple Tart (Tarte Tatin) Recipe by Tasty image

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

1 sheet puff pastry, thawed
1.5 kg apple, preferably Honeycrisp or Granny Smith
3 tablespoons water
½ cup sugar
3 tablespoons unsalted butter
vanilla ice cream, for serving

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



Caramelised Upside-Down Apple Tart - Tarte Tatin image

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

2 1/2 kg apples (about 14-16)
1 lemon
125 g unsalted butter (softened)
200 g caster sugar
pastry dough
75 g unsalted butter
175 g plain flour
2 egg yolks
22 1/2 ml caster sugar
1 pinch salt

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 TARTIN (UPSIDE-DOWN APPLE TART)



Tarte Tartin (Upside-Down Apple Tart) image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

2 1/2 sticks (20 tablespoons) butter, cut into small pieces
1 1/2 cups sugar
9 golden delicious apples, peeled, cored and halved
1 cup flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons butter, cut into small pieces

Steps:

  • For apples, preheat oven to 400 degrees. Scatter butter pieces and sprinkle sugar evenly in a 9 to 10-inch copper tartin pan or heavy baking pan. Tightly pack apple halves around inside edge of pan, reserve 4, standing upright, nestled against one another, with round side tilted down. Place 4 remaining halves in similar position in center of pan. (Apples will shrink as they cook and slip round side down into pan.) Bake for about 2 hours. Transfer pan from oven to stove top and cook over medium-high heat until butter and sugar caramelize to a rich brown, 15 to 20 minutes. Remove from heat, and gently ease sticky apples away from side of pan with a knife. Refrigerate overnight so that apples firm up and "confit" further.
  • For pastry, preheat oven to 350 degrees about 1 hour before serving tart. Sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse crumbs. Sprinkle in 3 tablespoons ice water and work dough until it just holds together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll out dough on a floured surface into a 12-inch circle. Drape pastry over apples and pan. Roll the rolling pin across of pan to cut off excess pastry and allow pastry to fall over apples against the inside edge of pan. Bake in oven (still at 350) until pastry is flaky and golden, about 20 minutes. Remove from oven, place a flat ovenproof platter on top of tartin pan and invert quickly and carefully. Do not unmold yet. Reduce heat to 300 degrees and return platter and pan to oven for 10 minutes. Remove tartin pan and serve warm.

APPLE TART TATIN



Apple Tart Tatin image

From the delectable crust to the luscious caramel/apple filling, this beautiful tart from Chef Anne Burrell is a taste delight! You will need a 10" nonstick, ovenproof pan. A couple of suggestions I got from FN: you may want to cut up a couple of extra apples to pack into the caramel since the apples cook down so much; OR, after baking and before unmolding, drain off excess liquid and use it to sweeten the mascarpone instead of sugar. Recipe does not reflect inactive prep time. I hope you enjoy this as much as we do!

Provided by ninja

Categories     Tarts

Time 1h35m

Yield 1 tart, 8-10 serving(s)

Number Of Ingredients 15

1/2 cup cold butter, cut into pea size pieces
1 cup all-purpose flour, plus extra for rolling
1/4 cup sugar
1 pinch salt
1 lemon, zested
1 egg yolk
2 -3 tablespoons ice water
1 cup sugar
1/4 cup apple cider (NOT vinegar)
1/2 lemon, juiced
1 vanilla bean, seeds scraped
1/2 cup butter, cut into pats
6 apples, such as Golden Delicious, Granny Smith, McIntosh or 6 your favorite baking apples, peeled, cored and quartered
mascarpone cheese
2 tablespoons sugar

Steps:

  • 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.
  • Make the filling. While the 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 heat 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 onto the platter. Slice tart into individual pieces, garnish with a dollop of sweetened mascarpone and serve.

Nutrition Facts : Calories 457.5, Fat 23.9, SaturatedFat 14.8, Cholesterol 84.6, Sodium 185.8, Carbohydrate 62.9, Fiber 3.9, Sugar 45.2, Protein 2.7

CARAMELISED FRUIT TARTE TATIN (UPSIDE DOWN PASTRY PIE)



Caramelised Fruit Tarte Tatin (Upside Down Pastry Pie) image

I originally got this recipe from the Australian Better Homes and Gardens Magazine, but I've since modified it to suit my tastes or to what is available at the time. The recipe will lend itself to all different kinds of fruit, you can also add some nuts. It is a super quick dessert that is perfect to impress your guests with.

Provided by Delicious Bits

Categories     Tarts

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 sheet of ready rolled puff pastry
4 bananas, ripe and sliced in half lengthways (or a can of apple or peach or pear halves, mixed berries etc, discard juice)
2 tablespoons butter
1/2 cup sugar
1 -2 tablespoon brandy (or can use other complimentary liqueur instead)
2 tablespoons toasted sliced almonds (optional)

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.

Nutrition Facts : Calories 600.7, Fat 29.5, SaturatedFat 9.7, Cholesterol 15.3, Sodium 194.8, Carbohydrate 79.6, Fiber 4, Sugar 39.9, Protein 5.8

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