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Tarte Tatin

TARTE TATIN

traditional french apple upside down cake.yummy.

Time: 85 minutes

Steps:

  • on a lightly floured surface , roll out pastry into an 11 inch round less than 1 / 4 inch thick
  • transfer to a lightly floured baking sheet and chill
  • peel apples and cut them in half lengthwise , core them
  • sprinkle them generously with lemon juice
  • preheat oven to 450f in a 10 inch cast iron pan , cook butter , sugar and cinnamon over medium heat until butter has melted and sugar is dissolved , stirring occasionally
  • continue cooking for 6-8 minutes , until the mixture turns a medium caramel color , then remove the pan from the heat and arrange the apple halves , standing on their edges , in the pan , fitting them in tightly , since they shrink during cooking
  • return the apple filled pan to the heat and bring to a simmer over medium heat for 20-25 minutes until the apples are tender and colored
  • remove the pan from heat and cool slightly
  • place the pastry on top of the apple filled pan and tuck the edges of the pastry inside the edge of the pan around the apples
  • pierce the pastry in two or three places , then bake for 25-30 minutes , until the pastry is golden and the filling is bubbling
  • let the tart cool in the pan for 10-15 minutes
  • to serve , run a sharp knife around the edge of the pan to loosen the pastry
  • cover with a serving plate and , holding them tightly , carefully invert the pan and plate togetherlift off pan a nd loosen any apples the stick
  • serve with warm cream


Tarte Tatin image

Number Of Ingredients: 7

Ingredients:

  1. puff pastry
  2. golden delicious apples
  3. lemon juice
  4. butter
  5. superfine sugar
  6. ground cinnamon
  7. creme fraiche


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Recipe From : allrecipes.com
2000-02-17  · Preheat oven to 350 degrees F (175 degrees C). Line the outside of a 9 inch springform pan with foil to catch drips. Step 2 Spread butter evenly into a 9 inch springform pan. ... Show details


Recipe From : bbcgoodfood.com
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. STEP 3 ... Show details


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