Cranberry Apple Tarte Tatin Recipes

APPLE CRANBERRY TARTE TATIN

Steps:

• Heat the oven to 400°F. Stir the brown sugar, cinnamon, butter and flour in a large bowl. Add the apples and toss to coat.
• Arrange the apples, cut-side up, around the inside edge of a 10-inch oven-safe nonstick skillet, filling in towards the center. Cook over medium heat for 5 minutes or until the brown sugar mixture is thickened. Remove the skillet from the heat.
• Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into an 11-inch square. Trim the corners to form a circle. Place the pastry over the apples, tucking in the edge around the inside of the skillet.
• Bake for 25 minutes or until the pastry is golden brown. Let the tarte Tatin cool in the skillet on a wire rack for 5 minutes. Carefully invert the tarte Tatin onto a serving plate. Sprinkle with the cranberries.
• Recipe Note: When inverting the tarte Tatin, make sure to use oven mitts and hold the skillet and the serving plate together firmly. If any apples stick to the skillet, remove them and place them back onto the tarte Tatin.

APPLE CRANBERRY TARTE TATIN

Steps:

• Heat the oven to 400°F. Stir the brown sugar, cinnamon, butter and flour in a large bowl. Add the apples and toss to coat. Arrange the apples, cut-side up, around the inside edge of a 10-inch oven-safe nonstick skillet, filling in towards the center. Cook over medium heat for 5 minutes or until the brown sugar mixture is thickened. Remove the skillet from the heat.Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into an 11-inch square. Trim the corners to form a circle. Place the pastry over the apples, tucking in the edge around the inside of the skillet.Bake for 25 minutes or until the pastry is golden brown. Let the tarte Tatin cool in the skillet on a wire rack for 5 minutes. Carefully invert the tarte Tatin onto a serving plate. Sprinkle with the cranberries. Tips Recipe Note: When inverting the tarte Tatin, make sure to use oven mitts and hold the skillet and the serving plate together firmly. If any apples stick to the skillet, remove them and place them back onto the tarte Tatin.

CRANBERRY APPLE TART

Steps:

• In a small bowl, dissolve yeast in warm water. Beat in the egg, butter, sugar and orange zest. Combine flour and salt; beat into yeast mixture on low speed just until mixture holds together. , Shape into a ball. Place in a small bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place for 1-1/4 hours (dough will not double, but will leave a slight indentation when pressed). , Coat an 11-in. fluted tart pan with removable bottom with cooking spray; set aside. Place dough on a piece of waxed paper. Lightly flour dough and roll into a 13-in. circle. Invert into prepared pan; gently peel off waxed paper. , Line unpricked tart shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 6 minutes longer or until golden brown. Cool on a wire rack. , In a large saucepan, combine the first seven filling ingredients. Cook and stir until mixture comes to a boil and cranberries pop. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cook 2 minutes longer or until thickened. Cool for 20 minutes. Pour into crust. Refrigerate for at least 3 hours before cutting.

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.

QUICK APPLE CRANBERRY TART

Steps:

• On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

PEAR, APPLE AND CRANBERRY TARTE TATIN

Steps:

• This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.
• To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling. Preheat oven to 375degreesF.
• To prepare filling: Toss pears and apple with lemon juice in a large bowl. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top. Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering-take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.
• NUTRITION INFORMATION: Per serving: 274 calories; 12 g fat (6 g sat, 2 g mono); 23 mg cholesterol; 41 g carbohydrate; 3 g protein; 5 g fiber; 146 mg sodium; 135 mg potassium. Nutrition bonus: Iron (15% daily value). 2 1/2 Carbohydrate Servings Exchanges: 1 starch, 1 fruit, 1 carbohydrate (other), 2 fat
• TIP: Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.
• MAKE AHEAD TIP: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

APPLE-CRANBERRY TART

Steps:

• Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
• Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
• Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
• Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
• Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
• Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
• Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.