Apple And Pomegranate Tart Tartin Recipes

APPLE TART TATIN

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.

APPLE AND POMEGRANATE TART TARTIN

Steps:

• Crust:
• Blend first 3 ingredients in processor 5 seconds. Add chilled butter and blend until coarse meal forms. Add crème fraîche. Blend, using on/off turns, until moist clumps form. Gather dough into ball; flatten into disk. Wrap; chill 1 hour. Roll dough out on lightly floured surface to 11-inch-diameter round. Slide onto rimless baking sheet, cover, and chill until ready to use, up to 1 day.
• Filling:
• Boil pomegranate juice in heavy large saucepan until reduced to scant 1 cup syrup, about 15 minutes. DO AHEAD: Pomegranate syrup can be made 1 day ahead. Cover; chill.
• Position rack in center of oven and preheat to 400°F. Spread room-temperature butter evenly over bottom and up sides of heavy medium oven-proof skillet (10 inches across top; 8 inches across bottom; 21/4 inches deep). Sprinkle sugar evenly over butter. Cook over medium heat without stirring until mixture bubbles all over, about 3 minutes. Remove from heat. Stand apple quarters on 1 end around edge of skillet, leaning 1 cut edge against pan side and fitting snugly. Stand as many apples in center as will fit. Sprinkle apples with allspice and salt.
• Cook apples over medium-high heat without stirring until thick, deep-amber syrup bubbles up, adding any remaining apples as space permits (apples will shrink as they cook), about 20 minutes. Pour 1/4 cup pomegranate syrup over (mixture will bubble). Cook until juices thicken again, 4 to 5 minutes (syrup will be deep amber). Remove from heat.
• Using spatula, press apples gently toward center, then down to compact. Slide crust over apples. Press crust down around apples at edge of skillet. Cut 4 slits in top for steam to escape.
• Bake tart until crust is brown and juices at edge are thick and dark scarlet in color, 25 to 30 minutes. Remove skillet from oven; let stand 1 minute.
• Place large plate over skillet. Using oven mitts and holding plate and skillet firmly together, invert tart onto plate. Carefully lift off skillet. Return any apples to tart that may be stuck in skillet. Let cool at least 15 minutes. Serve tarte Tatin warm or at room temperature with vanilla ice cream and drizzle of remaining pomegranate syrup.

TARTE TARTIN (UPSIDE-DOWN APPLE TART)

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 AND POMEGRANATE TART TARTIN

Steps:

• Crust:.
• Blend first 3 ingredients in processor 5 seconds.
• Add chilled butter and blend until coarse meal forms; add creme fraiche.
• Blend, using on/off turns, until moist clumps form.
• Gather dough into ball; flatten into disk.
• Wrap; chill 1 hour.
• Roll dough out on lightly floured surface to 11-inch-diameter round.
• Slide onto rimless baking sheet, cover, and chill until ready to use, up to 1 day.
• Filling:
• Boil pomegranate juice in heavy large saucepan until reduced to scant 1 cup syrup, about 15 minutes.
• DO AHEAD: Pomegranate syrup can be made 1 day ahead. Cover; chill.
• Position rack in center of oven and preheat to 400°F
• Spread room-temperature butter evenly over bottom and up sides of heavy medium oven-proof skillet (10 inches across top; 8 inches across bottom; 21/4 inches deep).
• Sprinkle sugar evenly over butter.
• Cook over medium heat without stirring until mixture bubbles all over, about 3 minutes.
• Remove from heat.
• Stand apple quarters on 1 end around edge of skillet, leaning 1 cut edge against pan side and fitting snugly.
• Stand as many apples in center as will fit.
• Sprinkle apples with allspice and salt.
• Cook apples over medium-high heat without stirring until thick, deep-amber syrup bubbles up, adding any remaining apples as space permits (apples will shrink as they cook), about 20 minutes.
• Pour 1/4 cup pomegranate syrup over (mixture will bubble).
• Cook until juices thicken again, 4 to 5 minutes (syrup will be deep amber).
• Remove from heat.
• Using spatula, press apples gently toward center, then down to compact.
• Slide crust over apples.
• Press crust down around apples at edge of skillet.
• Cut 4 slits in top for steam to escape.
• Bake tart until crust is brown and juices at edge are thick and dark scarlet in color, 25 to 30 minutes.
• Remove skillet from oven; let stand 1 minute.
• Place large plate over skillet.
• Using oven mitts and holding plate and skillet firmly together, invert tart onto plate.
• Carefully lift off skillet.
• Return any apples to tart that may be stuck in skillet.
• Let cool at least 15 minutes.
• Serve tarte Tatin warm or at room temperature with vanilla ice cream and drizzle of remaining pomegranate syrup.

FOOLPROOF TARTE TATIN

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.

APPLE TARTE TATIN

Steps:

• Heat oven to 400 degrees. Core apples using a melon baller to retain the rounded shape of the apples. Rub apples with sliced lemons to prevent browning. Set aside.
• Over medium heat in a 10-inch cast-iron skillet, heat sugar and 1/4 cup water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8 inch thick. Brush off any excess flour with a pastry brush.
• Add butter to skillet. Once melted, add apples, rounded sides down, fitting as many into the skillet as possible. Remove from heat, and top apples with puff pastry. Fold edges under, and crimp slightly. Make two to three small cuts in puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees. and bake until pastry is golden brown, about 20 to 25 minutes.
• Remove from oven, and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the tarte tatin. Serve warm or at room temperature.

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!

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 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.

BRENDA'S APPLE AND POMEGRANATE CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
• In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
• Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.