Caramelised Fruit Tarte Tatin Upside Down Pastry Pie Recipes

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CARAMELISED UPSIDE-DOWN APPLE TART - TARTE TATIN



Caramelised Upside-Down Apple Tart - Tarte Tatin image

Two French impoverished French women earned their living by baking their father's favourite tart now known as Tarte Tatin. The apples in this tart are cooked in the caramel so that the flavours are deep inside the fruit. You will need a deep heavy 23-25 metal handled pan

Provided by Sherrie-pie

Categories     Pie

Time 1h45m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 10

2 1/2 kg apples (about 14-16)
1 lemon
125 g unsalted butter (softened)
200 g caster sugar
pastry dough
75 g unsalted butter
175 g plain flour
2 egg yolks
22 1/2 ml caster sugar
1 pinch salt

Steps:

  • Make a well in the centre of the flour. Put the egg yolks, sugar and a pinch of salt in the centre of the well, then add the butter and the water. Mix with your fingertips until the crumb stage. Use more water at your discretion. The dough must be very smooth. Shape into a ball and chill until firm.
  • Melt the butter in a frying pan.When it starts to sizzle add the sugar all at once. Cook over medium heat, stirring now and then with a wooden spoon until caramelised to a deep golden brown. Cook gently once it starts to colour because it burns easily. This will take about 3 - 5 minutes. Remove from the heat and allow to cool until tepid.
  • Arrange the apple halves upright in concentric circles to fill the pan. The apples will shrink during cooking so pack it in tightly. Cook the apples over high heat until caramelised, 15 - 25 minutes. Turn the apples over to caramelise on both sides - use a fork. Remove the pan from heat and let cool 10 - 15 minutes.
  • Roll out the pastry into a round 2.5 cm larger than the frying pan. Roll up the dough around the rolling pin and transfer to the pan. Drape the dough over the pan. Tuck the edges of the dough down around the apples. Bake the tart in the heated oven until the crust is golden brown. 20 - 25 minutes.
  • Let the tart cool until tepid in the pan then unmould it. Set a serving plate on top of the pan, hold firmly together and invert the two. If the apples stick to the pan, remove and replace on the tart. If any caramel remains, use it on the apples.
  • Serve with creme fraiche.

Nutrition Facts : Calories 555.3, Fat 22.1, SaturatedFat 13.3, Cholesterol 101, Sodium 27.9, Carbohydrate 91.1, Fiber 8.6, Sugar 58.5, Protein 4.6

CARAMELISED FRUIT TARTE TATIN (UPSIDE DOWN PASTRY PIE)



Caramelised Fruit Tarte Tatin (Upside Down Pastry Pie) image

I originally got this recipe from the Australian Better Homes and Gardens Magazine, but I've since modified it to suit my tastes or to what is available at the time. The recipe will lend itself to all different kinds of fruit, you can also add some nuts. It is a super quick dessert that is perfect to impress your guests with.

Provided by Delicious Bits

Categories     Tarts

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 sheet of ready rolled puff pastry
4 bananas, ripe and sliced in half lengthways (or a can of apple or peach or pear halves, mixed berries etc, discard juice)
2 tablespoons butter
1/2 cup sugar
1 -2 tablespoon brandy (or can use other complimentary liqueur instead)
2 tablespoons toasted sliced almonds (optional)

Steps:

  • Preheat oven to moderate - 200c.
  • Cut pastry to size of baking pan or dish.
  • Melt butter in a non stick pan. Add sugar and cook over a medium heat until the mixture is a caramel colour and the sugar has dissolved. Careful not to burn it. Remove from heat.
  • Mix in brandy or liqueur (careful, it may sizzle and spit). Pour into baking dish. Put the fruit pieces in the dish, cut (flat) side down.
  • Place pastry over top of fruit and tuck in the sides.
  • Bake for 20 mins or until pastry has risen and is golden and crispy.
  • Carefully invert the tarte Tatin onto a plate (fruit side up, with the pastry on the bottom). Serve immediately with a dollop of cream or ice cream, sprinkled with toasted almond flakes.

Nutrition Facts : Calories 600.7, Fat 29.5, SaturatedFat 9.7, Cholesterol 15.3, Sodium 194.8, Carbohydrate 79.6, Fiber 4, Sugar 39.9, Protein 5.8

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.

UPSIDE-DOWN CARAMELIZED APRICOT TART



Upside-Down Caramelized Apricot Tart image

Categories     Fruit     Dessert     Bake     Apricot     Summer     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

1/2 to 3/4 cup sugar
2 tablespoons water
3 tablespoons unsalted butter
2 tablespoons whipping cream
9 fresh apricots
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Steps:

  • Position rack in center of oven and preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
  • Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square. Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet. Gently press down pastry around apricots at edge of skillet. Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute. Cut around edge of pastry to loosen. Place large rimmed platter atop skillet. Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter. Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.

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

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Top Asked Questions

Do you know the origin of Tatin tart?
A caramelized apple pie baked upside down, with the dough on top of the filling. Tatin tart has become one of the most famous French desserts in the world. Easy and economical, it can be prepared with just five ingredients: apples, sugar, butter, flour, and salt. But do you know its origin? The tarte tatin dates back to the 19th century.
Where did the upside down apple tart come from?
This upside-down apple tart was invented by mistake in 1898. Caroline and Stephanie Tatin owners of a little hotel in Lamotte-Beuvron created this recipe whilst being busy serving people for lunch. The legend says that one of the sisters was in a rush and forgot to produce the dessert.
How long to bake an apple tart (and why)?
Step 27 Place the disk of short crust pastry over the apples and prick the top of the pastry with a fork. Let the tart rest for 30 min in the fridge. Step 28 23. Bake the tart for 35-40 min. Let it cool down for 15 min Step 29 24. Using a plate or serving dish, turn the apple tart upside down.
How to bake a peach Tarte Tarte titin?
Unfold (or roll out) puff pastry dough. Place pie plate on top (as a guide) and use a sharp knife to cut the dough around it into a circle. Place circle of dough over the peaches and tuck in edges downward into the dish. Bake the peach tarte titin for about 23 minutes or until the crust is golden brown.

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