FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY
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
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
APPLE CAKE "TATIN"
Steps:
- Preheat the oven to 350 degrees F.
- Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
- Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
- Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
- Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
APPLE TART TATIN
Provided by Anne Burrell
Categories dessert
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To 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.
- To make the filling: While 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 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.
- Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.
WALLIS' APPLE TARTIN CAKE
Make and share this Wallis' Apple Tartin Cake recipe from Food.com.
Provided by cookingpompom
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Apple mix:.
- Peel, core and slice the apples and set aside.
- In a large, heavy based frypan, melt the butter then add the sugar. When golden (almost brown) add the cinnamon. Remember to stir constantly as caramel burns fast!
- Add the apples and cook for 60 seconds.
- Pour mix evenly into a well greased and well lined 20cm round cake tin.
- Let cool while making the cake mix.
- Cake:.
- In a medium sized bowl, add the flour, sugar, butter and vanilla, beat.
- Add the water a little at a time. It will be quite thick, this is correct.
- Gently add "blobs" of the mix all over and pat the cake mix over the apples (Wallis used a fork).
- Place into a pre-heated 200oC oven for 50 -55 minutes.
- Once cooked, cool in the tin for 10 mins and then turn onto a plate.
- traditionally enjoyed at room temperature with a blob of cream and a cup of tea for afternoon tea.
Nutrition Facts : Calories 4240.7, Fat 247.4, SaturatedFat 154.1, Cholesterol 641.1, Sodium 2149.5, Carbohydrate 478.6, Fiber 37, Sugar 155, Protein 44.2
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.
FOOLPROOF TARTE TATIN
Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.
Provided by Julia Moskin
Categories dinner, lunch, pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don't worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don't worry if the apples turn brown; they will be browned during the cooking anyway.)
- When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.
- Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the "button." Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
- On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
- Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). If necessary, raise the heat so that the juices are at a boil. Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
- Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
- Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 78 milligrams, Sugar 31 grams, TransFat 0 grams
More about "wallis apple tartin cake food"
INA GARTEN'S APPLE CAKE "TATIN" | BAREFOOT CONTESSA | FOOD ...
From youtube.com
著者 Food Network閲覧数 9.6万
PERFECT APPLE TARTE TATIN – SMITTEN KITCHEN
From smittenkitchen.com
APPLE TARTE TATIN - GRANDBABY CAKES
From grandbaby-cakes.com
APPLE TATIN - CHEF'S PENCIL
From chefspencil.com
APPLE TARTE TATIN - SIMPLY DELICIOUS
From simply-delicious-food.com
THE BEST CLASSIC FRENCH APPLE TARTE TATIN RECIPE
From thepuretaste.com
APPLE TARTE TATIN RECIPE - MON PETIT FOUR®
From monpetitfour.com
THE FOOD LIBRARIAN: BAREFOOT CONTESSA'S APPLE CAKE …
From foodlibrarian.com
APPLE CAKE "TATIN" BY INA GARTEN ON FOODNETWORK - YOUTUBE
From youtube.com
APPLE TARTE TATIN WITH FIG CRèME FRAîCHE RECIPE - BBC FOOD
From bbc.co.uk
WALLIS' APPLE TARTIN CAKE RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
TART APPLE CAKE | SAVEUR
From saveur.com
FRENCH APPLE TARTE TATIN – NATHALIE BAKES
From nathaliebakes.com
BROWN BUTTER APPLE TARTE TATIN CAKE RECIPE - CUISINE AT …
From cuisineathome.com
タルト菓子専門店TARTINE タルティン 店舗一覧・通販など入手 ...
From murmurblog.net
APPLE TARTE TATIN RECIPE - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
APPLE TARTE TATIN RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love