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.
APPLE TARTE TATIN
The beauty of a recipe that uses just pastry dough, butter, apples, and sugar to make the magic, is that no matter how yours comes out you'll enjoy it.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
- Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
- Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
- Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
- Place crust on top of apples and tuck in edges around apples.
- Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 52.8 g, Cholesterol 15.3 mg, Fat 15.7 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 197.8 mg, Sugar 36 g
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.
GRAPE TARTE TATIN
Typically made with apples, tarte Tatin can also be made with other fruits. This recipe featuring grapes is a delicious alternative.
Provided by Mary Jenny
Categories Tarts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (200°C). Roll puff pastry until it's 1/8 inch thick. Using a bowl as a template, use the tip of a sharp knife cut out a 10 1/2 inch circle of puff pastry.
- Over medium-high heat, melt butter in a 10-inch ovenproof skillet, preferably non-stick or cast-iron. Stirring frequently, add grapes and cook until many have burst and are golden in places, about 15 minutes. Stir in the sugar, lemon, and salt and simmer 1 minute longer or until liquid has thickened slightly.
- Push grapes into a single layer and cover with puff pastry. Bake until puffed and brown, about 15 minutes. Let cool 5 minutes, then carefully turn out onto a round plate. Serve warm and cut into wedges. Top with whipped cream if desired.
Nutrition Facts : Calories 102.8, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 21.5, Carbohydrate 20.2, Fiber 0.8, Sugar 17.9, Protein 0.7
TARTE TATIN
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 10 servings
Number Of Ingredients 8
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
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
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
TARTE TATIN
Provided by Dave Lieberman
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 13
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
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
NECTARINE TARTE TATIN
From June 2006 Cooking Light magazine. This impressive-looking dessert is a tasty way to showcase nectarines. Using a stainless steel skillet makes it easier to see when the sugar has caramelized, but you can use a non-stick pan. You'll use the same skillet to prepare the tarte tatin like an upside-down cake, layering pie dough over the fruit and finishing it in the oven. The tart is great served warm with low-fat vanilla ice cream.
Provided by Bren in LR
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Cut 1 nectarine in half. Quarter one nectarine half and the remaining 6 nectarines.
- Combine sugar, water and juice in a 12-inch stainless steel skillet. Cook for 2 minutes or until sugar is golden (do not stir). Remove from heat; stir in butter and vanilla. Let stand 3 minutes.
- Place nectarine half, cut side down, in center of sugar mixture; arrange nectarine quarters, cut side down, around center. Return pan to medium heat.
- Cook for 10 minutes or until bubbly (do not stir). Remove from heat; let stand 3 minutes.
- Roll pie dough into a 12-inch circle on a lightly floured surface. Place dough over nectarine mixture, fitting dough over nectarine mixture, fitting dough between nectarines and skillet.
- Bake at 425 degrees for 15 minutes or until lightly browned. Remove from oven and cool for 10 minutes.
- Carefully invert tart onto a serving plate. Cut into wedges.
- 183 calories per serving.
Nutrition Facts : Calories 169.3, Fat 5.6, SaturatedFat 1.9, Cholesterol 2, Sodium 77.7, Carbohydrate 29, Fiber 2.1, Sugar 17.9, Protein 2.1
TARTE TATIN
Steps:
- Preheat oven to 400 degrees F.
- To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic.
- Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat.
- Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.
- Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.
- Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.
TARTE TATIN
Tarte Tatin is an upside-down apple tart made by coating the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust.
Provided by Vera Abitbol
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer, mix the butter and icing sugar at medium speed for a few minutes until reaching a sandy texture.
- Add salt and ground almonds and mix for 1 minute.
- Add the egg and continue mixing for 1 minute.
- Add the flour and mix very quickly until a reaching a homogeneous dough.
- Spread the dough between two sheets of parchment paper to a thickness of about ¼ inch (5 mm), trying to give it the shape of the mold that will be used for baking.
- Place the dough in the refrigerator for 4 hours or even overnight.
- Preheat oven to 400 F / 200 C.
- Melt the butter in a saucepan over low heat. Add the sugar and stir for 2 to 3 minutes.
- Split the vanilla bean in half and extract the seeds. Add lemon juice and vanilla seeds to the saucepan, and stir.
- Pour the whole in a springform pan and bake for 15 minutes.
- Remove the pan from the oven and let cool.
- Place the apples on top of the caramel, with the curved part facing the mold. Sprinkle lightly with fleur de sel.
- Remove the dough from the refrigerator and place it on the apples, making sure to fold the edges inside around the mold.
- Make two light cross-shaped incisions in the middle of the dough using a knife.
- Bake for about 15 minutes to 20 minutes or until golden.
- Remove from the oven and wait at least 10 minutes before unmolding.
PEAR TARTE TATIN
Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
- Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
- Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
- Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
- When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
- Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.
Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
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
Steps:
- Preheat oven to 425°F.
- Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
- Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
- Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
- Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
- Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
- Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
TARTE TATIN
Categories Mixer Dessert Bake Apple Chill Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Blend flour, sugar and salt in large bowl of heavy-duty mixer fitted with whisk attachment. Add butter and beat at medium-low speed until butter is size of small lima beans, about 3 minutes. Ad d sour cream and beat until moist clumps form, about 1 minute. Gather dough into smooth ball; flatten into 6-inch-diameter disk. Wrap dough in plastic; refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly before rolling out.)
- Spread butter over bottom of 12-inch-diameter ovenproof nonstick skillet with sloping sides (skillet should be at least 1 3/4 inches deep). Reserve 2 tablespoons sugar; sprinkle remaining sugar over butter. Place skillet over medium-low heat and cook until butter melts, sugar begins to dissolve and mixture starts to bubble, about 3 minutes.
- Remove from heat. Arrange apples on their sides around edge of skillet, placing tightly together. Arrange as many of remaining apples as will fit, pointed ends up, in 2 circles in center of skillet. Sprinkle with 2 tablespoons sugar.
- Set skillet over medium-high heat; boil until thick peanut butter-color syrup forms, repositioning skillet often for even cooking and adding remaining apples as space permits, about 45 minutes (syrup will continue to darken during baking). Remove from heat; wrap handle several times with heavy-duty foil.
- Meanwhile, position rack in center of oven and preheat to 425 °F.
- Roll out pastry on floured surface to 12-inch round; place over apples. Cut four 2-inch slits in top of pastry. Press pastry down around apples at edge of skillet; brush pastry with some of egg glaze.
- Bake tart until pastry is deep golden brown, about 30 minutes. Transfer to work surface; cool 1 minute. Cut around edge of skillet to loosen pastry. Place large platter over skillet. Using oven mitts as aid, hold skillet and platter together tightly and invert, allowing tart to fall onto platter. Carefully lift off skillet. Rearrange any apples that may have become dislodged. Cool tart 30 minutes.
- Cut warm tart into wedges. Serve with crème fraîche.
TARTE TATIN
A french favourite
Provided by tweety_anja
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Peel the apples, cut them in half and remove the cores. Sprinkle the fruit with lemon juice. Spread the butter evenly over the base of a tatin mould or a heavy ovenproof frying pan (22-24cm diameter, 6cm deep) to form a thick layer. Sprinkle on the sugar and arrange the apples rounded side-down in the pan.
- Roll out the pastry on a lightly floured surface to a round, about 3mm thick and 2cm wider than the diameter of the mould or frying pan. Prick the pastry in 8-10 places with a fork. Roll it loosely onto the rolling pin, then unroll it over the apples. Cut off any excess pastry with scissors, leaving a 1cm border all round the edge. Refrigerate for at least 20 minutes.
- Preheat the oven to 180C/ Gas 4. Place the frying pan over a medium heat for 10-15 minutes until the butter and sugar have amalgamated and bubbled to a lovely pale amber caramel. Use a small palette knife to lift the edge of the pastry all round to check that the butter and sugar have caramelised evenly. Place in the oven for about 25 minutes until the pastry is cooked.
- Take the tart from the oven and quickly invert it onto a serving plate, taking care not to burn yourself. The pastry will now be underneath and the fruit on top. The apples may have moved slightly - use the tip of a small knife to re-position them if necessary. Serve at once, taking care as the caramel topping will be very hot. Delicious with cinnamon ice cream or creme fraiche.
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.
SAVOURY TARTE TATIN
This is a savoury version of the old french recipe. The sharp, salty feta cheese works well with the other ingredients. It makes a substantial starter or a light lunch dish and is easy and quick to prepare.
Provided by Andy Jewell
Categories Lunch/Snacks
Time 28m
Yield 4 Tartlets
Number Of Ingredients 9
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.
Nutrition Facts : Calories 745.6, Fat 51, SaturatedFat 14.2, Cholesterol 13.4, Sodium 552.6, Carbohydrate 60.9, Fiber 3, Sugar 3.6, Protein 12.1
More about "tarte tatin food"
FRENCH STYLE APPLE TART | TARTE TATIN RECIPE - CHICCA FOOD
From chiccafood.com
Category TartCalories 419 per serving
- In a large bowl, put the flour, a pinch of salt and the cold butter cut in cubes. Mix together until you obtain fine crumbs.
- Add the egg yolk and a teaspoon of water if you need. Knead the dough until you have a smooth ball. It's OK If you keep it a bit crumbly. If it is too worked it will be too hard when cooked.
TARTE TATIN RECIPE - BENOîT GUICHARD | FOOD & WINE
From foodandwine.com
Servings 8Published 2013-12-07
- Spread the sugar evenly in the bottom of a 9-inch cast-iron skillet. Scatter the butter over the sugar and drizzle with the vanilla. Arrange the apple halves on their sides in the skillet in 2 concentric circles with all of the apples facing the same direction. Pack the apples closely together. Place 1 apple half in the center to fill the empty space.
- Set the skillet over moderately low heat and cook the apples until the surrounding syrup becomes a thick, golden brown, 45 minutes to 1 hour. Baste the apples regularly with a bulb baster. The liquid should remain at a gentle bubble.
- Preheat the oven to 425°. Set the skillet on a baking sheet and bake the apples for 15 minutes. Remove from the oven. Set the Classic Flaky Pastry on top of the apples and carefully push the edge of the pastry down inside the pan. Return the skillet to the oven and bake for 25 to 30 minutes, or until the pastry is golden and the juices are bubbling over.
AUTUMN FOOD - THE TARTE TATIN - MY FRENCH COUNTRY HOME
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TARTE TATIN RECIPE : SBS FOOD
From sbs.com.au
3.1/5 (14)Servings 4Cuisine AustralianCategory Dessert
TARTE TATIN - RICARDO
From ricardocuisine.com
4/5 (19)Total Time 1 hr 25 minsCategory DessertsCalories 270 per serving
TARTE TATIN RECIPE | FRENCH RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
TARTE TATIN - WIKIPEDIA
From en.wikipedia.org
Main ingredients Apples or other fruits Region or state Centre-Val de LoirePlace of origin FranceCreated by Tatin sisters
TARTE TATIN RECIPE - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
Estimated Reading Time 2 mins
FROM TARTE TATIN TO BLUE CHEESE SALAD: JOE WOODHOUSE’S ...
From theguardian.com
Author Joe Woodhouse
TARTE TATIN | THE COOK UP | MARK BEST | SBS FOOD
From sbs.com.au
3.7/5 (16)Servings 4Cuisine FrenchCategory Dessert
APPLE TARTE TATIN RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory DessertsServings 8-10
TARTE TATIN RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory DessertsServings 6-8
APPLE TARTE TATIN WITH FIG CRèME FRAICHE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Cakes And BakingServings 6-8
BEST ANNA OLSON'S APPLE TARTE TATIN RECIPES | FOOD NETWORK ...
From foodnetwork.ca
2.9/5 (389)Category Bake,Dessert,Fall,FruitServings 6Total Time 1 hr 20 mins
CLASSIC TARTE TATIN - CANADIAN LIVING
From canadianliving.com
CARAMELIZED APPLE TART: TARTE TATIN RECIPE | FOOD NETWORK
From sjk.hgf.dyndns.info
TARTE TATIN | FRANCE - THE TRAVEL AND FOOD NETWORK
From tfninternational.com
HOW TO COOK PERFECT TARTE TATIN | FRENCH FOOD AND DRINK ...
From theguardian.com
TARTE TATIN RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
TARTE TATIN RECIPES - BBC GOOD FOOD
BEST LAURA CALDER'S TARTE TATIN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TARTE TATIN: ALL ABOUT TARTE TATIN - FINE DINING LOVERS
From finedininglovers.com
HOW TO MAKE TARTE TATIN - BBC GOOD FOOD - YOUTUBE
From youtube.com
TARTE TATIN | TRADITIONAL DESSERT FROM LAMOTTE-BEUVRON, FRANCE
From tasteatlas.com
FRENCH FOOD CLASSICS: TARTE TATIN - FRENCHENTRéE
From frenchentree.com
THE ULTIMATE TARTE TATIN - CANADIAN LIVING
From canadianliving.com
TARTE TATIN RECIPE - LOVEFOOD.COM
From lovefood.com
TARTE TATIN(COOKS ILLUSTRATED) | FOOD.COM
From food.com
FOOD WISHES VIDEO RECIPES: TARTE TATIN – SEE WHAT THE ...
From foodwishes.blogspot.com
TARTE TATIN RECIPE - EASY CARAMEL APPLE TART - YOUTUBE
From youtube.com
TARTE TATIN RECIPE GORDON RAMSAY WITH INGREDIENTS ...
From tfrecipes.com
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