Mini Apple Tarte Tatin Recipes

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SWIRLED APPLE TARTE TATIN



Swirled Apple Tarte Tatin image

This tarte tatin was inspired by William Lanagnère, a pastry chef in Paris who took the rustic French classic and turned it into something beyond elegant. I marveled at the perfect spiral of apples and figured he had been paying much closer attention in knife skills class than I did in culinary school! Then I realized there is a kitchen tool that creates delicate ribbons of apple. I bought one so I could create a version of this caramelized apple dessert at home.

Provided by Zoë François

Number Of Ingredients 8

6-8 apples (see notes, ends cut off and peeled, then sliced into ribbons on the Apple Slicer)
1/4 cup (57g) salted butter, cut into 8 even pieces, plus more for greasing the pan
1 1/2 cups (300g) sugar
1 tablespoon corn syrup
1/3 cup water
Puff pastry for the crust (see notes for my recipe)
Egg wash (one egg mixed with teaspoon water)
Sugar for dusting puff pastry

Steps:

  • To make the swirled apple tarte tatin: Preheat oven to 350°F. If you have a baking stone or Steel, preheat that in the lower third of the oven. This will help to bake the Tartes evenly.
  • Generously grease the baking dish/es with butter, place on baking sheet and set aside. (baker's note: I used eight 8-ounce copper soufflé molds. Any oven safe ramekins will work. They can be any size, you'll just have to adjust the size of the spiraled apples and perhaps the baking time. You can even bake one large Tarte Tatin, using all the apple ribbons in one giant spiral. The smaller version may be easier for the first go at this.)
  • Create the spiraled apples to fit the size of the baking dish you have chosen. The apples should fit easily, but snuggly into the dish. I spiraled the apple ribbons and then cut the spiral in half to create two equal spirals. This seemed a better size for an individual dessert and my apples were quite large, so the ribbons were wide. See my Instagram video for size reference and to see how I cut them in half.
  • Make the caramel: In a large saucepan put the sugar in a mound in the center of the pan, be sure it doesn't hit the sides. Gently add the corn syrup and water, making sure the sugar doesn't splash up on the sides of the pan. DO NOT STIR.
  • If any of the sugar is not dissolved, very gently drag your finger through the sugar until the water saturates it all, but make sure none of the sugar hits the sides of the pan. (All of this care to keep the sugar off the side of the pan will prevent your sugar from crystallizing while it cooks.)
  • Cook over high heat, without stirring. When the sugar starts to color on the edges, gently stir the sugar. Until it is quite dark, it will smoke a bit. I like my caramel very dark, with an almost bitter edge. Immediately distribute the caramel evenly into the prepared baking dish/es.
  • Place a pat of butter over the hot caramel. Add the spiraled apples.
  • Place the apple in the oven and immediately drop the temperature to 325°F. Bake until the apples are tender and the caramel seems to have saturated the apples. The baking time may vary depending on the apples and size of pan. I baked mine for about 1 hour.
  • Remove from oven and immediately flip the apples out onto a greased foil lined baking sheet.
  • Bake the puff pastry: Preheat oven to 425°F Line a baking sheet with parchment paper.
  • Defrost the puff pastry as directed. Roll the dough about 1/8″ thick and cut out circles that are just larger than the dishes you are baking the apples in. Set the circles onto the prepared baking sheet. The puff pastry will shrink in diameter as it rises in the oven.
  • Freeze the dough until firm again, about 10 minutes. Brush with egg wash and sprinkle generously with sugar. Bake until puffed, golden and set.
  • When ready to serve, heat the apples for a few minutes in the oven, then use a spatula to set them onto the puff pastry rounds, which will shatter the puff pastry slightly. Serve pure and simple or with ice cream!

CARAMELIZED MINI APPLE TARTE TATIN



Caramelized Mini Apple Tarte Tatin image

Treat yourself and your guests to this caramelized mini Apple Tarte Tatin - a signature French upside-down pastry. Serve it at the kids' and adults' entertaining party or as a dessert to finish a romantic dinner. It is simple and sophisticated at the same time!

Provided by Irina

Categories     Tarts

Time 1h

Yield 6

Number Of Ingredients 8

1/3 cup + 2 tablespoons (100 g) granulated sugar
3 1/2 tablespoons (50 g) heavy whipping cream
2 Golden Delicious Apples
1 oz (30 g) semi-salted butter
1 gelatin sheet
6 palet Breton
1/3 cup + 1 1/2 tablespoons (100 g) whipping cream
3.5 oz (100 g) mascarpone

Steps:

  • peel apples with a vegetable peeler and cut into small cubes. Place apple cubes in a frying pan with butter and cook over medium heat until slightly soft.
  • In a separate saucepan, place 1/3 of sugar and heat swirling and shaking the pan over the stove. Once the sugar starts caramelizing, add the rest of the sugar and continue stirring the pot. When the sugar becomes golden brown, add warm heavy cream out of the heat. Be careful: at this moment, the hot mixture can make a splash! Bring the caramel to heat for a few seconds and remove from heat. Add the soaked gelatin and mix. Pour the caramel over the apple preparation, and mix again. Transfer caramelized apples in a shallow dish, cover with a plastic film in contact and let cool in the fridge for 30 minutes.
  • Wrap the plastic film around small tart/pasty rings, making a bottom. Full fill the rings or a 6-cup silicone muffin mold with the apple/caramel preparation and freeze for at least 3 hours.
  • using an electric mixer, whisk cold whipping cream and mascarpone until firm.
  • take rings or the muffin mold with apples from the freezer. Warm the rings' edges up with hands to facilitate the removal of caramelized apples or push muffin cups from the bottom. Place apples on top of palet Breton (or other cookies) of the same diameter. Pipe the cream on top of each dessert.

Nutrition Facts : Calories 367 calories, Sugar 24.2 g, Sodium 200 mg, Fat 23.6 g, SaturatedFat 34.5 g, Carbohydrate 35.6 g, Fiber 0.4 g, Protein 5.3 g, Cholesterol 116 mg

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY



Mini Caramel Apple Tarts (Tarte Tatin) Recipe by Tasty image

Here's what you need: apples, sugar, unsalted butter, salt, lemon, puff pastry, large muffin tin

Provided by Tasty

Categories     Desserts

Yield 6 tarts

Number Of Ingredients 7

3 apples, for one muffin tin's worth of apples, preferably Pink Lady or Braeburn
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon salt
½ lemon, juiced
1 sheet puff pastry
large muffin tin

Steps:

  • To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You'll need one apple for every two tarts.
  • In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
  • Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.
  • Cut puff pastry into circles to fit just within the top of your muffin tin.
  • Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
  • Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 425 calories, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, Sugar 37 grams

MINI APPLE TARTES TATIN



Mini Apple Tartes Tatin image

The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, "The Last Course," is an easy version of the classic caramelized apple tart. If you have large apples (or like large desserts), make this in a jumbo muffin tin; you'll need more puff pastry, but everything else remains the same.

Provided by Julia Moskin

Categories     pies and tarts, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 5

1 cup/200 grams granulated sugar
1 teaspoon light corn syrup
4 tablespoons/55 grams unsalted butter (1/2 stick), cut into 1-inch pieces
3 medium Granny Smith or other tart, firm apples, peeled
8 ounces/225 grams puff pastry, preferably all-butter, thawed in the refrigerator

Steps:

  • Place 1/4 cup water in a medium saucepan over low heat. Add sugar and corn syrup, increase heat to high, and cook, swirling the pan occasionally, until the mixture caramelizes into a deep amber brown, 7 to 10 minutes. Once it starts turning brown, swirl often and keep a close eye on it.
  • Remove from the heat, and whisk in butter until melted and smooth. Divide among six 4-to 6-ounce ramekins, or among the cups of a nonstick 6-muffin tin.
  • Cut the apples in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into 1/2-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.
  • Heat oven to 400 degrees. On a floured surface, roll out or unfold the pastry and prick all over with a fork. Using a biscuit cutter or a knife, cut out six pastry rounds that are slightly larger than the ramekins (about 1/2 inch of dough all the way around). Keep pastry rounds chilled until ready to use.
  • Place the pastry rounds on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry rounds slightly down into the ramekins; do not seal. Place the ramekins or muffin tin on a baking sheet lined with a nonstick liner or parchment paper.
  • Bake for 15 minutes, then lower the oven temperature to 375 degrees and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.
  • When ready to serve, heat oven to 350 degrees. Reheat the tarts for 3 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don't worry if some of the caramel runs out.

MINI APPLE TARTE TATIN



Mini Apple Tarte Tatin image

The lady apple, which resembles a scaled-down version of a McIntosh or Cortland, was valued during the Colonial era as a decorative element of wreaths, garlands, and Christmas trees. But the tart, sweet flavor also makes the lady apple an ideal ingredient in this recipe for individual caramelized upside-down tarte Tatins.

Provided by Martha Stewart

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

Number Of Ingredients 6

1 cup sugar
4 tablespoons (1/2 stick) unsalted butter
1/4 cup fresh cranberries, chopped
1/4 cup walnut halves, chopped
12 lady apples, peeled and cored from the bottom, stems intact
1 frozen puff pastry, from standard 17 1/4-ounce package, defrosted

Steps:

  • Heat oven to 375 degrees. Whisk to combine sugar with 1/4 cup water in a small saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, 10 to 12 minutes. Pour 1 tablespoon caramel into the bottom of a standard 10 1/2-by-13 1/2-inch muffin tin. Add 1 teaspoon butter to each muffin cup. Set aside.
  • Combine cranberries and walnuts in a small bowl. Using a teaspoon, fill apple's center with cranberry mixture; repeat with remaining apples. Place apples, stem-side down, into caramel.
  • 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. Place puff-pastry circles over apples, tucking pastry around apples. Bake at 375 degrees until pastry is golden brown and puffed, 30 to 35 minutes. Turn out immediately onto a Silpat-lined baking sheet. Serve immediately.

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.

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 TARTE TATIN



Apple Tarte Tatin image

A cast-iron skillet works best when making this tart because it helps the fruit to caramelize, but any heavy-duty nonstick pan with an ovenproof handle will do.

Provided by Martha Stewart

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

Number Of Ingredients 6

6 to 8 large firm sweet apples, such as Northern Spy, Winesap, Granny Smith, Golden Delicious, or Mutsu, peeled and halved
1 to 2 lemons, halved
1 cup sugar
4 tablespoons unsalted butter
1 sheet frozen puff pastry (from a standard 17 1/4-ounce package), thawed
All-purpose flour, for dusting

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



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

FUJI APPLE TARTE TATIN



Fuji Apple Tarte Tatin image

Categories     Dairy     Fruit     Dessert     Bake     Thanksgiving     Rosh Hashanah/Yom Kippur     Apple     Fall     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

Nonstick vegetable oil spray
8 medium Fuji apples
1 cup sugar
6 tablespoons water
1/4 cup (1/2 stick) unsalted butter
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Steps:

  • Position rack in top third of oven and preheat to 425°F. Spray 8-inch-diameter cake pan with 3-inch-high sides with nonstick spray. Peel, quarter and core apples; place in bowl and set aside.
  • Combine sugar and 6 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove pan from heat. Add butter (caramel will bubble vigorously); stir to blend. Pour caramel into prepared pan. Let cool 5 minutes.
  • Working carefully, stand apples on end in concentric circles in pan, crowding together as much as possible. Cut any remaining apple quarters into thin wedges; insert into empty spaces. Place pan directly over medium heat and bring caramel to simmer, about 2 minutes.
  • Place pan in oven; bake until apples are tender and caramel bubbles thickly, occasionally pressing apples lightly with spatula to compact, about 1 1/2 hours.
  • Meanwhile, unfold pastry sheet on work surface. Using 9-inch tart pan bottom as aid, cut out 9-inch round; pierce all over with fork. Chill until ready to use.
  • Remove pan from oven. Top apples with pastry; tuck in edges. Return to oven; bake until pastry is golden, about 20 minutes. Transfer pan to rack. Cool tart completely in pan, about 3 hours.
  • Place platter atop pan. Hold platter and pan and invert; tart will fall out onto platter. Cut into wedges and serve.

INDIVIDUAL TARTES TATIN



Individual Tartes Tatin image

Categories     Dessert     Bake     Quick & Easy     Apple     Winter     Phyllo/Puff Pastry Dough     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 individual tarts

Number Of Ingredients 6

1 Golden Delicious apple
1 frozen puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
2 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons water
Accompaniment if desired: vanilla ice cream

Steps:

  • Preheat oven to 425°F.
  • Peel apple, halve lengthwise, and core. Using a 1-cup ramekin (3 1/4 inches across and 2 1/4 inches deep) as a guide, cut out 2 rounds from pastry sheet.
  • In a 7-inch heavy skillet heat butter over moderate heat until foam subsides and stir in brown sugar and water. Add apple halves and cook, turning frequently, 3 minutes. In two 1-cup ramekins set on a baking sheet arrange apple halves, cored sides up, and top evenly with sauce.
  • Top apples with pastry rounds, letting edges of pastry hang over sides of apples. Bake tarts in middle of oven for 20 minutes, or until pastry is puffed and golden brown, and cool on a rack 5 minutes. Working with 1 ramekin at a time, invert a plate over each ramekin and invert ramekin onto plate. Carefully lift off ramekins.
  • Serve tarts with ice cream.

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From rickstein.com


MINI APPLE PEAR TARTE TATIN BY ANUPAMA PALIWAL - FOODRHYTHMS
Mini Apple Pear Tarte Tatin — A classic, delightful looking and easy to make miniature bite sized version of a divine French dessert. The aroma, the texture, the flavor, and color is mind-boggling. These Mini Apple Pear Tarte Tatin are a dessert made into perfection.
From foodrhythms.com


MINI APPLE TARTES TATIN | RECIPE CART
1 cup 200 grams granulated sugar 1 teaspoon light corn syrup 4 tablespoons 55 grams unsalted butter (1/2 stick), cut into 1-inch pieces 3 medium Granny Smith or other tart, firm apples, peeled 8 ounces 225 grams puff pastry, preferably all-butter, thawed in the refrigerator
From getrecipecart.com


PINK APPLE TART - THERESCIPES.INFO
Pink-Applesauce Tart Recipe | Martha Stewart best www.marthastewart.com. Step 1 Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Fit into a 10-inch tart pan with a removable bottom. Trim edge of dough flush with top of pan. Prick bottom of dough with a fork. Freeze 15 minutes. Line crust with ...
From therecipes.info


MINI CHERRY TARTE TATIN - EAT LOVE EAT
2016-09-02 125 g spelt flour, 125 g plain flour, 125 g cold unsalted butter, 1 large egg, 2 tablespoons cold water. Preheat the oven to 200°C (400°F). In a small bowl, mix together the soft butter and the caster sugar. Add a good pinch of sea salt. Smear this mixture over the base of your mini skillets/ramekins/baking dish.
From eatloveeats.com


MINI SPICED-APPLE TARTE TATIN WITH VANILLA FROZEN YOGURT RECIPE ...
Once cooked, place a serving plate on top of one tarte tatin and then flip both over. Remove the pan to reveal the tart and allow the caramel to flow out. Repeat with the remaining tarts. Scatter over the pecans and a little sprinkling of ground ginger, and decorate each with a mint sprig, if desired. Serve straightaway with a scoop of frozen ...
From cookingchanneltv.com


TARTE TATIN (WITH PUFF PASTRY!) - SPEND WITH PENNIES
2021-02-13 Preheat the oven to 375°F. Peel and core the apples. Cut one of the apples in half and reserve a full half. Slice the remainign apples into quarters. Toss with 2 tablespoons of sugar. Roll the thawed pastry dough and cut into a 12-inch circle, place the circle in …
From spendwithpennies.com


MINI TARTE TATINS | BAKERS ROYALE
2010-12-28 1. Core and peel apples. Cut apples in half vertically. Slice cut apples into paper thin pieces with vegetable peeler or a mandoline. Toss sliced apples with a lemon juice to prevent browning. 2. Place 3 oz of sugar in a saucepan over low heat. Using the handle of the pot swirl the sugar every once in awhile.
From bakersroyale.com


EASY, INDULGENT TARTE TATIN, AN UPSIDE-DOWN APPLE TART
2020-08-10 Instructions. Preheat the oven at 180 °C. In a baking dish or oven proof pan (28cm), over medium heat add your sugar and water. Let it cook until it forms a golden caramel. Add butter. Add the apples and let them cook completly. Let it cool down for half an hour. Cut your puff pastry to the measure of your pan.
From wedeepfrytogether.com


APPLE TARTE TATIN, SINGLE SERVING SIZES - THE SIMPLY LUXURIOUS LIFE®
2018-09-30 Cook for about 5 minutes more and then remove from the heat. Prepare the dough, roll out to slightly overlap the edge of the skillet. Place the dough on each skillet, tuck the sides into the inside of the pans. Place into a preheated oven (425 degrees) and cook for 20-25 minutes. Remove once the crust is gently golden brown.
From thesimplyluxuriouslife.com


APPLE TARTE TATIN RECIPE - BBC FOOD
Method. Preheat the oven to 250C/500F/Gas 9. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the …
From bbc.co.uk


MINI TARTE TATINS RECIPE | OLIVEMAGAZINE
2014-12-19 Method. STEP 1. Peel the apples then cut each apple in half and remove the core. STEP 2. Heat a large non-stick frying pan. Chuck in the butter and as it starts to melt add the sugar. Allow this to bubble away over a medium heat and you will notice the butter and sugar beginning to caramelise.
From olivemagazine.com


TARTE TATIN RECIPES | BBC GOOD FOOD
An updated version of the original tart tatin apple recipe – it uses ready-rolled pastry, so you don't even need a rolling pin. Plum & marzipan tart tatin. A star rating of 4.4 out of 5. 12 ratings. Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart. Simple banana tarte tatin . A star rating of 3.4 out of 5. 5 ratings. Indulge your friends with this ...
From bbcgoodfood.com


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


A CLASSIC FRENCH APPLE TARTE TATIN - SIMMER + SAUCE
2020-11-23 Directions. Step 1 Preheat the oven to 375 degrees F. Step 2 The easiest way to prepare the apples for this dish is to slice the bottom off the apples to give it a nice flat base. Next, peel and quarter each apple. Using a paring knife, trim away the hard inner core areas removing any seeds in the process.
From simmerandsauce.com


CLASSIC APPLE TARTE TATIN - BAKE FROM SCRATCH
Top with pastry round, tucking edges in all around. (The pastry should cradle the apples completely.) Cut a few vents in center, and place skillet on a baking sheet. Bake until pastry is nicely browned and apples are bubbling around the edges, 30 to 35 minutes. Run a knife around edges to loosen. Let cool in pan for 15 minutes.
From bakefromscratch.com


APPLE TARTE TATIN - OH SWEET BASIL
2020-09-08 What is apple tarte tatin. A combination of tender, caramelised apples and crisp, buttery puff pastry, apple tarte tatin is a classic French dessert that has become popular the world over. The best part is this simple recipe has only 5 ingredients. Sugar: cooked until golden and caramelised; Butter: unsalted, added to the caramel for a rich ...
From ohsweetbasil.com


HOW TO MAKE TARTE TATIN | RECIPE - RACHAEL RAY SHOW
In a 9-inch cast-iron skillet, melt 4 tablespoons butter over medium heat. Sprinkle 1/2 cup sugar evenly into the pan. Arrange 10 peeled, cored and halved gala apples in the pan. Increase the heat slightly, so the sugar simmers, and cook until the liquid in the pan is caramelized, 25 to 30 minutes. Transfer to a 425 degrees oven and bake until ...
From rachaelrayshow.com


APPLE TARTE TATIN - SIDEWALK SHOES
2018-10-13 Preheat the oven to 400. Melt the butter in a non-stick pan (I used my cast iron) over high heat. Add the maple syrup and apples and cook for about 4 minutes or until just tender. Place one apple slice in the base of a ⅓ cup capacity muffin tin (or ramekin like I did), and top with the maple mixture.
From sidewalkshoes.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


TARTE TATIN - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare the tarte tatin first you have to make the brisée dough. Pour the flour and butter in chunks into a bowl at room temperature. Work quickly by creaming the butter and flour with your hands 2, until everything is mixed, but without heating it too much: you will have a grainy consistency 2. In another bowl pour the egg yolk, the water ...
From giallozafferano.com


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