TARTE TATIN
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time
Provided by Raymond Blanc
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 6
Steps:
- Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
- Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. 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.
- To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
- Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
- Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.
Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY
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
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
CLASSIC TARTE TATIN
This is the perfect ending to any holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. On a lightly floured surface and using a floured rolling pin, roll puff pastry into a 10 1/2-inch square. Brush off excess flour. Using a plate as a guide, cut out a 10-inch round. Transfer pastry round to a parchment-lined baking sheet, and refrigerate until firm, about 30 minutes.
- Meanwhile, coat bottom and sides of a 10-inch skillet with the 4 tablespoons butter. Sprinkle sugar evenly over bottom. Arrange apple slices closely together in concentric circles in skillet, with rounded sides down. Place over medium-high heat, and cook, without stirring, until juices are deep golden and bubbling, 18 to 20 minutes.
- Line oven rack with foil to catch any juices, and place skillet on foil. Bake for 20 minutes (apples will settle slightly). Remove from oven, and place pastry round over apples. Bake until pastry is dark golden brown, 23 to 28 minutes. Let cool in skillet on a wire rack for 10 minutes before serving.
- Invert tart onto a serving dish. Gently remove any apples that stick to skillet, and place on tart. Serve warm, with creme fraiche.
CLASSIC TARTE TATIN
Make and share this Classic Tarte Tatin recipe from Food.com.
Provided by Chef mariajane
Categories Low Protein
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- On a lightly floured surface, and using a floured rolling pin, roll puff pastry into a 10 1/2 inch square. Brush off excess flour. Using a plate as a guide, cut a 10-inch round. Tranfer pastry round to a parchment-lined baking sheet, and refrigerate until firm, about 30 minutes.
- Meanwhile, coat bottom and sides of a 10-inch skillet with 4 tablespoons butter. Sprinkle sugar evenly over bottom. Arrange apple slices closely together in concentric circles in skillet, with rounded sides down. Place over medium-high heat, and cook without stirring, until juices are deep golden and bubbling, 18-20 minutes.
- Line oven rack with foil to catch any juice, and place skillet on foil. Bake for 20 minutes (apples will settle slightly). Remove from oven and place pastry round over apples, bake until pastry is dark golden brown 23-28 minutes. let cool in skillet on a wire rack for 10 minutes before serving.
- Invert tart on a serving dish. Gently remove any apples that may stick to skillet, and place on tart. Serve with Crème Fraîche.
Nutrition Facts : Calories 441.3, Fat 23.5, SaturatedFat 8.8, Cholesterol 20.4, Sodium 104.4, Carbohydrate 57.3, Fiber 4.5, Sugar 33.7, Protein 3.5
CLASSIC TARTE TATIN IN A CAST-IRON SKILLET
Probably the most spectacular of apple desserts. WOW. Made in a cast-iron skillet, my personal favorite and served up to your favorite cowboy, - yippee-kayo,ky-yae. Weeeeeeeeeee.
Provided by Lalaloob
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- To make the dough in a food processor, combine the flour, sugar and salt in a bowl. Add the butter and shortening and pulse until reduced to ½ inch pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
- To make the dough by hand, combine the flour, sugar and salt in a bowl. Add the butter and shortening and toss to coat with the flour mixture. Using a pastry blender or 2 knives, cut the pieces of fat into the flour mixture until they are no larger than small peas. Distribute the water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a rough mass.
- Transfer the dough to a work surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.
- Lightly dust a work surface and rolling pin with flour. Roll out the chilled dough into a 12-inch round a scant ¼ inch think. Lift and turn the dough several times as you roll to prevent s sticking, and dust the surface and rolling pin with additional flour as needed. Use a dough scraper or icing spatula to loosen the pastry if it sticks. Trim this dough into an 11-inch round. Slide a rimless baking sheet under the dough, cover with plastic wrap and refrigerate until needed.
- Preheat an oven to 375 degrees.
- To make the filling, set a 10-inch straight-sided, ovenproof fry pan, preferably cast iron, over medium heat and melt the butter. When it melts, sprinkle the sugar evenly over the butter and continue cooking until the sugar melts and turns amber colored, 3 to 4 minutes. Shake and swirl the pan frequently to redistribute the sugar for even melting and caramelization.
- Arrange the apples, side up, in the caramel in a snug, even layer. Increase the heat to medium-high and cook until the apples are just tender about 15 minutes. The caramel will bubble up around the apples. Remove the pan from the heat.
- Uncover the pastry round. When the bubbling has subsided, slide both hands under the pastry round and carefully place it on top of the apples, tucking in the edges and being careful not to burn your fingers. Bake until the crust is golden brown. About 30 minutes.
- Transfer the pan to a wire rack and let cool for 6 minutes. Place a large flat serving plate upside down on top of the pan and invert the pan and plate together. Lift off the pan. Slice and serve warm with vanilla ice cream.
- ***It's really not essential to take this apple creation from your skillet - serve it from your cast iron and you'll feel authentic. Kinda romantic to be so casual about something so yummy.
Nutrition Facts : Calories 346.2, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 149.3, Carbohydrate 60.4, Fiber 4.9, Sugar 39.3, Protein 2.6
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