Apple And Persimmon Tarte Tatin Recipes

APPLE AND PERSIMMON TARTE TATIN

Steps:

• Melt butter in 11" skillet over medium heat, brushing sides of skillet with butter as it melts. Sprinkle sugar evenly over bottom of skillet and scrape in vanilla seeds; save pod for another use. Cook, undisturbed, until sugar is evenly moistened, about 1 minute. Stir in salt and 1 Tbsp. brandy, then remove pan from heat.
• Arrange as many apples as fit, rounded side down, in a tightly packed circle around outside edge of skillet; reserve remaining apples. Fill in center with persimmons, rounded side down. Cook over medium heat until juices begin to bubble, about 2 minutes. Reduce heat to medium-low and continue cooking (as apples cook, they will shrink; nudge remaining raw apples into gaps, reserving any extra pieces for another use) until apples are tender and caramel is a deep golden color, 35-40 minutes.
• Meanwhile, place rack in center of oven; preheat to 400°F. Set skillet on a foil-lined rimmed baking sheet to catch any drips.
• Gently roll out puff pastry on a lightly floured work surface and smooth out creases. Cut into a round that will fit snugly and flush inside skillet. Drape puff pastry over apples. Bake until pastry is puffed and golden brown, 30-35 minutes.
• Transfer skillet to a wire rack and let stand until bubbling caramel subsides, about 5 minutes. Gently run a butter knife around edges of skillet, then invert a platter with lip over skillet. Using pot holders to hold skillet and platter tightly together, invert tart onto platter. Using a table knife or rubber spatula, press any fruit that sticks to skillet onto tart, then brush any excess caramel in skillet over tart. Let cool at least 15 minutes.
• Meanwhile, using an electric mixer on medium-high speed, beat cream to medium peaks in a large bowl, then fold in remaining 1 tsp. brandy. Serve tart with whipped cream.

APPLE TARTE TATIN

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.

APPLE TARTE TATIN

Steps:

• Preheat the oven to 400 degrees F. Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter. Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn't burn and cooks evenly. Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan. Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully (but with gusto!) flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart. Serve the warm tart with gelato or whipped cream.

DEEP-DISH APPLE TARTE TATIN

Steps:

• Preheat oven to 400 degrees F.
• In a large saucepan over medium heat, add the water and sugar and cook to caramelize the sugar, about 10 minutes. Add the butter and stir until melted.
• Take 4 large ramekins and pour caramel into bottoms and arrange 1 apple half, cut side down in the bottom of each ramekin. Take the remaining halves and cut them into 3 wedges so you can fill the gaps in the top of each ramekin to create a level surface on which the pastry will lie across. Sprinkle apples with some sugar. Roll the pastry out use a cookie-cutter to cut out circles the size of the ramekins 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 each ramekin. Turn it over and slowly remove the ramekin.
• Serve lukewarm with store bought vanilla bean ice cream.

APPLE TARTE TATIN

Steps:

• Preheat oven to 375 degrees. Position rack in bottom third of oven. Peel, quarter and core the apples. Place in a large mixing bowl and toss with the lemon juice. Set aside.
• Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all the sugar is melted and begins to turn a pale golden color.
• Remove the pan from the heat. Begin arranging apple pieces in the skillet, rounded side down, in concentric circles, fitting them together as close as possible. Fill the center with 2 or 3 apple pieces, as needed. Arrange the remaining pieces, rounded side up, in concentric circles, filling in the gaps left in the first layer.
• Cut the butter into small pieces and scatter over the apples. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the apples are nearly evaporated, about 15 to 20 minutes.
• Roll the dough and cover the apples according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
• Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with creme fraiche if desired.

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

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!

LADY APPLE TARTE TATIN

Steps:

• Heat oven to 400 degrees. Combine sugar and 1/4 cup water in a saucepan; cook over medium heat until dark amber, 10 to 12 minutes. Swirl pan to prevent crystallization; don't stir. Working quickly, divide hot caramel among 12 mini-muffin cups. Add 1 teaspoon butter to each cup. Set aside.
• Combine cranberries and walnuts in a small bowl. Using a teaspoon, fill each apple center with cranberry and walnut mixture. Place apples, stem-side down, into caramel. Cover tightly with aluminum foil, and bake until the apples are tender but still firm, about 20 minutes.
• Meanwhile, on a lightly floured surface, roll out puff pastry to a 12-inch square. Using a 2 1/2-inch cookie cutter, cut out twelve circles. Transfer to a baking sheet, and chill until firm, at least 15 minutes. Once apples have cooked 20 minutes, remove foil, and cover each apple with a circle of puff pastry. Return to oven, and continue baking until puff pastry is golden brown and puffed, about 15 minutes. Turn out onto a tray lined with a Silpat (a French nonstick baking mat) or buttered parchment. Garnish with cranberries and walnuts, if desired, and serve.

APPLE AND ONION TARTE TATIN

Steps:

• In a big bowl combine flour, herbs and spices and cheese. Add the tahini, water and egg and knead into a smooth dough. If it seems too dry, add a bit more water, if its too wet, add some more flour. Wrap into cling film and chill for 15 minutes.
• For the filling place the sugar in a pie dish (of 28 cm/11 inch in diameter), that can be put directly onto the stove top (alternatively use a pan that can be put into the oven). Over medium-high heat melt the sugar. It will take about 4 minutes and the sugar will turn light in colour, but still appear granulated. Swirl the pan around (careful, its hot) while the sugar melts so that it melts evenly. Turn heat down and add oil and vinegar. This might splatter, so be careful.
• Allow to simmer for 1 minute. Remove from heat and place the onion and apples on top of your syrup.
• Roll out your dough so that it fits the pie plate. Place it on top of the filling and press it down at the edges, so that the filling is enclosed completely.
• Bake in the pre-heated oven at 180°C/350°F for 30 minutes until crust is golden and syrup is bubbling.
• Allow to rest for 10 minutes before inverting it onto a serving platter. Enjoy!

APPLE TARTE TATIN

Steps:

• Preheat oven to 400 degrees.
• Melt the butter in a nine-inch cast-iron skillet. Sprinkle with the sugar and cook over a high heat, stirring constantly, until the mixture has turned a caramel color. Remove from heat.
• Peel, core and quarter apples, slice each quarter in half lengthwise. Arrange the rounded sides down, in a circle on top of the caramel in the skillet.
• Place dough over apples, turning edges under. Using point of a sharp knife, make slits in the dough so steam can escape while tart is baking.
• Bake for 30 to 35 minutes or until apples are tender when tested with skewer and crust is golden brown. Cool for 20 minutes and remove by inverting a serving plate on top of skillet and turning skillet over.