Apple Rosemary Tarte Tatin Recipes

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TARTE TATIN WITH ROSEMARY



Tarte Tatin with Rosemary image

This is a really yummy, simple tart with rosemary and apple.

Provided by Venus Zayas

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 8

Number Of Ingredients 6

½ cup white sugar
3 tablespoons unsalted butter
1 sprig fresh rosemary, chopped
½ teaspoon ground cinnamon
6 Granny Smith apples - peeled, cored, and thickly sliced
1 sheet frozen puff pastry, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a 10-inch cast iron frying pan over medium heat. Melt sugar, butter, rosemary, and cinnamon together in the hot pan, stirring constantly, until syrup is a rich caramel color, about 8 minutes.
  • Reduce heat to low. Add apple slices, arranging them in a decorative swirl starting from the outside edges of the pan, rounded sides-down, as tart will be turned upside-down when served. Simmer, uncovered, until apples are slightly tender yet firm, about 10 minutes. Shake the pan occasionally to prevent scorching. Remove from heat.
  • Trim corners of puff pastry to form a 10-inch circle. Place pastry over apples and push down between apples and the edge of the pan using the tip of a knife.
  • Bake in the preheated oven until pastry is golden and puffed, about 10 minutes.
  • Remove from the oven and let cool for 10 minutes.
  • Loosen the edges of the tart from the pan using a knife. Invert a serving plate over the pan and then, holding the pan and plate together firmly, invert them together. Lift off the pan. Cut tart into wedges and serve warm or at room temperature.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 39.1 g, Cholesterol 11.4 mg, Fat 15.8 g, Fiber 2.5 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 76.7 mg, Sugar 23.4 g

APPLE-ROSEMARY TARTE TATIN



Apple-Rosemary Tarte Tatin image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon kosher salt
3/4 cup cold, unsalted butter, cut into 1/2-inch pieces
2 egg yolks, beaten with 1 tablespoon of water
1 cup sugar
10 large Granny Smith apples, peeled, quartered and cored
2 tablespoons unsalted butter, melted
1 1/2 tablespoons chopped fresh rosemary

Steps:

  • To make the crust, place the flour, sugar and salt in a food processor and pulse just to combine. Add the butter and pulse until most of the butter is incorporated into the flour. Add the yolk mixture and pulse until mixture just begins to come together. Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate.
  • To make the filling, place the sugar in an 11-inch ovenproof skillet over medium-low heat. When the sugar begins to melt, stir until it melts completely and turns into a caramel-colored syrup. Remove from the heat. Toss the apples with the melted butter and rosemary. Arrange the apples in the skillet on top of the syrup in 2 layers, making concentric circles; put the first layer in core side down and the second layer core side up.
  • Place over medium heat and cover the skillet. Cook for 5 minutes. Uncover and cook for 10 minutes. Set aside to cool.
  • Preheat the oven to 350 degrees. Roll the dough out into a circle slightly larger than the skillet. Place the dough over the apples and fold in the extra dough, pressing it against the skillet to form a seal. Bake until the crust is lightly browned, about 30 minutes.
  • Let stand for 10 minutes. Quickly but carefully invert the skillet over a large plate or platter. Serve warm with creme fraiche or vanilla ice cream.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 7 grams, Carbohydrate 81 grams, Fat 22 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 184 milligrams, Sugar 53 grams, TransFat 1 gram

APPLE TARTE TATIN



Apple Tarte Tatin image

Provided by Kelsey Nixon

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

3 Granny Smith apples, peeled, cored and each sliced into 12 to 16 thin wedges
1 cup sugar
1 teaspoon lemon juice
1 stick unsalted butter
1 sheet frozen puff pastry, thawed and chilled
Ginger or cinnamon gelato or whipped cream, for serving

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.

CARAMEL APPLE TARTE TATIN



Caramel Apple Tarte Tatin image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

All-purpose flour, for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package), defrosted
1/2 cup sugar
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter
1/4 teaspoon sea salt flakes
5 small Honeycrisp apples, about the size of baseballs (about 1 3/4 pounds)
1 large egg
Whipped cream, for serving, optional
Vanilla ice cream, for serving, optional

Steps:

  • Lightly flour a work surface. Roll the puff pastry out so it is slightly larger than the top of a 10-inch cast-iron pan. Turn the pan over on top of the pastry and cut around the outside edge of the pan to remove excess. Place the puff pastry round onto a baking sheet and refrigerate until ready to use.
  • Add the sugar, apple cider vinegar and 1 tablespoon water to the cast-iron pan. Turn to medium-high heat and stir the ingredients together so that the sugar is completely wet. Bring the mixture to a boil and cook until the sugar turns a deep amber, 5 to 6 minutes. Remove from the heat and add the butter and sea salt flakes; the mixture will bubble up slightly. Stir the caramel until the butter is completely melted and evenly incorporated. Let cool.
  • Preheat the oven to 400 degrees F.
  • Peel the apples, then cut each into thirds around the core, leaving you three rounded discs per apple. At this point, the caramel will have cooled and perhaps even hardened; that's ok. Place the apple pieces rounded-side down into the pan on top of the caramel, overlapping the edges slightly so you have an outside circle of apples and an inside circle of apples. Turn the pan back up to medium-high heat and bring the mixture to a boil. Once at a boil, turn the heat to medium low and simmer until the apples have softened and the excess juice from the apples has evaporated, about 15 minutes. Remove from the heat.
  • Place the puff pastry round on top of the apples. Use a mini offset spatula or butter knife to tuck the edges of the puff pastry into the pan towards the apples, all along the edge. Whisk the egg together with a splash of water in a small bowl and then brush the puff pastry with the egg wash. Bake until the puff pastry is a deep golden brown, about 12 minutes. Let cool 15 minutes.
  • Using a serving platter that is at least 2 inches wider than the pan and has a small lip on it to catch excess caramel, place it over the top of the cooled tarte. Place a kitchen towel on top of the platter and then fold it down over the cast iron. Get a firm grip of the platter and cast iron in both hands before flipping the cast iron over, away from yourself. Remove the cast iron.
  • Serve the tarte tatin immediately with whipped cream or ice cream if desired.

LADY APPLE TARTE TATIN



Lady Apple Tarte Tatin image

This recipe is loosely based on the French tarte Tatin -- sliced apples, butter, and sugar on a large pastry crust -- but we kept our apples whole.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 7

1 cup sugar
4 tablespoons unsalted butter
1/2 cup fresh cranberries, chopped, plus more for garnish (optional)
1/2 cup walnut halves, chopped, plus more for garnish (optional)
12 lady apples, peeled and cored from bottom, stem left intact
Flour, for work surface
1 sheet frozen puff pastry, from standard package (17 1/4 ounces), thawed

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.

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



French-Style Apple Tart (Tarte Tatin) Recipe by Tasty image

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

1 sheet puff pastry, thawed
1.5 kg apple, preferably Honeycrisp or Granny Smith
3 tablespoons water
½ cup sugar
3 tablespoons unsalted butter
vanilla ice cream, for serving

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 TARTE TATIN



Apple Tarte Tatin image

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

3 tablespoons butter
¾ cup white sugar
3 large Granny Smith apples - peeled, cored, and quartered
1 tablespoon all-purpose flour
1 9-inch unbaked pie crust (see footnote for recipe link)

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

APPLE AND ROSEMARY TARTE



Apple and Rosemary Tarte image

Provided by Susan Herrmann Loomis

Categories     Food Processor     Fruit     Herb     Dessert     Bake     Apple     Rosemary     Fall

Yield Serves 6 to 8

Number Of Ingredients 12

For the pastry:
1 1/2 cups all-purpose flour
Large pinch sea salt
7 tablespoons unsalted butter, chilled and cut in small pieces
5 to 6 tablespoons chilled water.
For the filling:
1 tablespoon fresh rosemary leaves
6 good-sized tart apples, cored, peeled and cut in 1/4-inch thick slices
2/3 cup sugar
For the egg wash:
1 small egg
1 teaspoon water

Steps:

  • Make the pastry:
  • Place the flour and salt in a food processor, and process to mix. Add the butter and process until the mixture resembles coarse cornmeal. With the food processor running, slowly add the water and process just until it is combined and the mixture is crumbly. Turn it out onto a lightly floured surface and gently press it into a ball. Let the pastry sit, covered, at room temperature for 1 hour.
  • Preheat the oven to 425°F.
  • Lightly flour a work surface, and roll out the pastry to a 14-inch circle. Roll the pastry around the rolling pin and unroll it in a 9 1/2 inch, removable bottom tart tin, with the edges of the pastry overlapping evenly all around. Gently fit the pastry against the sides of the tart tin.
  • Make the filling:
  • Mince the rosemary. Place half the apple slices in the pastry, sprinkle with half the sugar and the rosemary. Top with the remaining apples and the remaining sugar. Bring the edges of the pastry up and over the apples- they won't completely cover the apples, which is fine.
  • Make the egg wash:
  • Whisk together the egg and the water, and brush the pastry with the mixture. Place the tart tin on a baking sheet, and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
  • Remove from the oven and place the tart tin on an upturned bowl to remove the sides. Let the tart cool to lukewarm, or room temperature,then serve.

APPLE AND ROSEMARY TART



Apple and Rosemary Tart image

It's hard to believe how delicious this very simple tart is -- don't be tempted to spice it up. I have made it many times and it is never fail. From Susan Hermann Loomis.

Provided by Chef Kate

Categories     Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1/2 teaspoon coarse salt
7 tablespoons unsalted butter, cold and cut into small pieces
5 -6 tablespoons ice water
1 tablespoon fresh rosemary
6 tart apples, peeled, cored and cut into 1/4-inch slices
2/3 cup sugar
1 egg
1 teaspoon water

Steps:

  • For the Pastry:.
  • Place the flour and salt in a good sized bowl.
  • Add the butter bit by bit and blend till the mixture resembles coarse meal.
  • Add the water bit by bit until the dough forms a ball.
  • Wrap in cling-film and let the dough sit at room temperature for one hour.
  • Note: The dough can be frozen and then, when you want it, thaw in the refrigerator.
  • Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix.
  • Pre-heat the oven to 425 degrees F.
  • Lightly flour your work surface and roll the dough out into a 14" circle.
  • Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around.
  • Gently fit the pastry against the sides of the tin.
  • Make the Filling:.
  • Mince the rosemary.
  • Place half the apples in the tart tin.
  • Sprinkle with half the sugar and all the rosemary.
  • Top with the remaining apples and the remaining sugar.
  • Bring the edges of the crust up and over the apples--it will partially cover the top of the tart.
  • Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette.
  • Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
  • Remove from the oven and place the tart tin on an over-turned bowl to remove the sides.
  • Let the tart cool to lukewarm or room temperature before serving.

Nutrition Facts : Calories 403, Fat 14.8, SaturatedFat 8.9, Cholesterol 70.9, Sodium 209.6, Carbohydrate 65.3, Fiber 4.2, Sugar 36.7, Protein 4.8

APPLE TARTE TATIN



Apple Tarte Tatin image

Provided by Molly O'Neill

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 5

8 large Granny Smith apples
2 tablespoons fresh lemon juice
3/4 cup sugar
4 tablespoons unsalted butter
Tarte Tatin pastry (see recipe)

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.

APPLE-ROSEMARY TART



Apple-Rosemary Tart image

Serve this lattice-top tart warm with whipped cream or vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 9

All-purpose flour, for rolling out dough
Walnut Pate Brisee
4 Rome apples
Juice of 1 lemon
2 sprigs fresh rosemary, needles only
1/4 cup sugar
2 teaspoons cornstarch
2 tablespoons unsalted butter, chilled and cut into small pieces
8 Glazed Walnut Halves

Steps:

  • Lightly dust a clean work surface with flour; have ready a 9-inch fluted tart pan with a removable bottom.
  • Roll one disk of dough to an 11-inch circle, with an 1/8-inch thickness. Roll dough around rolling pin, and unroll over tart pan. Using your fingers, gently press dough into pan. Trim any excess dough flush with the edges of the pan, and chill 30 minutes.
  • Line a baking pan with parchment. Roll remaining disk of dough to an 1/8-inch thickness. Using a fluted pastry wheel, cut into 10 3/4-by-12-inch strips. Transfer strips to pan, and chill 30 minutes.
  • Peel, core, and cut each apple into 16 wedges. Place wedges in medium bowl; toss with lemon juice and rosemary. In a small bowl, combine sugar and cornstarch. Sprinkle sugar mixture over apples; toss to coat.
  • Heat oven to 400 degrees. Line crust with a 12-inch circle of parchment, and fill with pie weights or dried beans. Bake until crust starts to take on color, about 15 minutes. Remove weights and parchment. Reduce temperature to 350 degrees; continue baking until crust has cooked through, about 7 minutes.
  • Fill crust with apple mixture, and dot with butter. Using chilled strips of dough, weave lattice pattern over top.
  • Bake until lattice crust has slightly browned and apples are tender, about 1 hour. Remove from oven; transfer to a wire rack to cool. Decorate with glazed walnuts.

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TARTE TATIN - CHEF JEAN PIERRE
Preheat Oven to 425°F / 220°C. Make the dry caramel in an oven proof non-stick fry pan. Heat about 1/3 of the sugar at medium heat. When the sugar turns golden brown, add 1/3 cup more sugar and when all golden brown add the reminder sugar and cook until all Dark golden brown (mahogany color). Turn the heat off, add the butter mix well and let ...
From chefjeanpierre.com


APPLE TARTE TATIN - SAVORING ITALY
2011-05-02 Apple Tarte Tatin. Ingredients For the pastry. 1 1/4 cup flour 1 tsp sugar 3/4 teaspoon sea salt 6 tablespoons unsalted butter, cut into tablespoons 1 tablespoon lard (or shortening) 3 tablespoons ice water. For the Filling 4-5 medium apples (I used Granny Smith) peeled, cored and quartered juice of 1 lemon 1 1/4 cup sugar 6 tablespoons butter 1 teaspoon …
From savoringitaly.com


BEST CHRISTINE'S APPLE TARTE TATIN RECIPES | FOOD NETWORK CANADA
2002-10-03 Cook apples on medium-high heat 20 to 25 minutes or until juices are deep golden and bubbling. Step 13. Put skillet in middle of oven over a baking pan lined with foil to catch any drips. Step 14. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples. Step 15.
From foodnetwork.ca


THIS MONTH'S RECIPES | ANNA OLSON
Let the tarte cool in the pan for 20-30 minutes. Use a palette knife to loosen any apples that might stick to the sides of the pan. Place a large plate over the pan and invert both (use a tea towel). Lift up the pan to reveal the tarte. The Tarte Tatin can be served warm or at room temperature.
From annaolson.ca


FRENCH TARTE TATIN RECIPE - A FRENCH COLLECTION
Method. Preheat your oven to 190°. Then peel, core and cut your apples into quarters. Put the butter and sugar in a deep 25cm frying pan with ovenproof handle. Once the butter and sugar have melted, place the apple pieces tightly beside each other in the pan making sure there are no gaps in between. Remember how you arrange the pieces in your ...
From afrenchcollection.com


APPLE ROSE TARTE TATIN - MAD ABOUT MACARONS
2017-02-26 Take off the heat and stir in the warm water until the caramel is smooth. Add the salt and stir again then pour over the apples. Cover with aluminium foil and bake for 30 minutes. After 25 minutes, Soak the gelatine in cold water for 10 minutes. Remove the foil and stir the apples then bake for a further 5 minutes.
From madaboutmacarons.com


CLASSIC APPLE TARTE TATIN WITH COGNAC AND CRèME FRAîCHE
2015-09-24 Heat butter and sugar in a tarte tatin pan or oven-proof skillet over medium-high heat until caramelized. Meanwhile, peel apples then slice in half horizontally. Remove the cores. Add apples to the pan fitting them in as tightly as possible. Splash Cognac over the fruit, then cook an additional 5 minutes. Cut a sheet of puff pastry into a round ...
From tastewiththeeyes.com


CLASSIC APPLE TARTE TATIN - CAROLINE'S COOKING
2022-03-14 Cut a circle of pastry just slightly larger than the size of the skillet. Lift off the skillet and set aside. Transfer the round of pastry to a parchment or silicone mat-lined baking sheet or plate and place in the refrigerator until needed later. Peel the apples and cut into quarters. Remove the stem from each piece.
From carolinescooking.com


FRENCH APPLE TARTE TATIN RECIPE-QUICK & EASY - FOOD VOYAGEUR
Instructions. Preheat oven to 190C. Make a solution with water, lemon juice and peel (enough to cover all the apples) Peel the apples, cut in half then take off the eye of the apple and cut into quarters. Place them in the lemon water mixture until needed. Heat a pan on medium heat, place the sugar and water.
From foodvoyageur.com


PERFECT APPLE TARTE TATIN – SMITTEN KITCHEN
2019-11-07 Cut a vent or two in the center, and place dish or skillet on a baking sheet. Bake for 25 to 30 minutes minutes, or until pastry is nicely browned and apples are bubbling around the edges. Run a butter knife around the edges to loosen. Let cool in the pan at least 30 minutes and up to 60 minutes.
From smittenkitchen.com


APPLE AND ROSEMARY TARTE TATIN | TARTE TATIN RECIPE, ARTISAN FOOD ...
Jan 20, 2016 - Dish is a New Zealand food magazine full of inspiring and achievable recipes using fresh, seasonal produce. With beautiful photography and design, it also showcases artisan food producers, chefs, gourmet destinations and the latest products, techniques,
From pinterest.nz


APPLE TARTE TATIN RECIPE: RUSTIC FRENCH-STYLE TART – COOK IT
2021-01-12 Melt butter in an ovenproof skillet and stir in sugar. Once the sugar dissolves, add the apples and a pinch of salt and toss to coat. Cook, frequently stirring and turning the apples, until they are soft, about 12 minutes. Remove the skillet from heat and arrange the apple quarters, rounded sides down.
From cookit.guru


MODERN FRENCH CARAMEL APPLE TART - BAKING LIKE A CHEF
2020-08-20 This shortbread apple tart recipe is easy enough to make: you do not need to roll out the crust, ... You might want to check other apple desserts on my blog: Apple Tarte Tatin or Apple and Olive Oil Cake with Maple Icing . Reply. Lauren Vavala | DeliciousLittleBites says. August 16, 2019 at 3:41 pm . This recipe looks absolutely beautiful! I appreciate your very …
From bakinglikeachef.com


RICK STEIN APPLE TARTE TATIN RECIPE TO COOK AT HOME
2020-12-01 Preheat the oven to 190°C. Lift the pastry on top of the apples and tuck the edges down inside the pan. Prick the pastry 5 or 6 times with the tip of a small, sharp knife, transfer to the oven and bake for 25 minutes until the pastry is puffed up, crisp and golden. Remove the tart from the oven and leave it to rest for 5 minutes.
From rickstein.com


APPLE TARTE TATIN - OH SWEET BASIL
2020-09-08 Preheat the oven to 410F / 210C / 190C fan forced. Peel the apples then quarter them and remove the core. Place them curved side down in an 8 inch pie tin or dish. Sprinkle the sugar over the base of a clean stainless steel or enamel interior pan.
From ohsweetbasil.com


RUSTIC ROSEMARY-APPLE TART | THE SPLENDID TABLE
2001-09-03 1. Preheat the oven to 400°F. 2. On a lightly floured surface, roll the dough into a rough circle about 14 inches in diameter. Transfer the dough to a baking sheet and refrigerate while you prepare the apples. 3. In a small bowl, combine …
From splendidtable.org


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