JAMAICAN PLANTAIN TARTS
This authentic Jamaican recipe is really easy to make. It uses ripe plantains (which are a relative of the banana) as the filling. I like to chill them in the refrigerator until they are cold and serve them with a scoop of vanilla ice cream. Enjoy!
Provided by Kelsey
Number Of Ingredients 13
- Prepare the pastry by combining the flour and salt in a bowl. Rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. Combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 3 hours in the refrigerator.
- While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender, 5 to 10 minutes depending on how ripe your plantains are. Once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food coloring. Set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar.
- Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 17.1 g, Cholesterol 12.3 mg, Fat 3.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 112.2 mg, Sugar 5.8 g
PLANTAIN TARTE TATIN
- Preheat oven to 375 degrees F (190 degrees C).
- Heat an oven-proof skillet over medium heat. Sprinkle white sugar evenly into the bottom of the skillet; cook until sugar melts and turns golden brown, about 1 minute. Reduce heat to low and stir butter into sugar. Stir cinnamon into butter mixture and remove from heat.
- Dip each plantain slice into butter mixture to coat on both sides. Arrange coated plantains in a shingled pattern to cover the bottom of the skillet.
- Spread puff pastry sheet over plantains, tucking corners into the skillet.
- Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Remove from oven and cool briefly. Place a serving plate upside-down over the top of the skillet; flip the skillet to remove tarte tatin from the pan.
- Whisk mascarpone cheese and confectioners' sugar together in a bowl until smooth. Spread a large dollop of mascarpone mixture over the top of the plantains. Serve with remaining mascarpone mixture on the side.
Nutrition Facts : Calories 779.8 calories, Carbohydrate 104.3 g, Cholesterol 67 mg, Fat 41 g, Fiber 5.2 g, Protein 8.1 g, SaturatedFat 18.3 g, Sodium 128.6 mg, Sugar 54.7 g
- Preheat the oven to 425 degrees F.
- Peel and core the apples, then cut them into quarters.
- Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet. Mix the sugar, salt and vanilla together to evenly distribute the caviar. Sprinkle the sugar mixture evenly over the butter. Squeeze over the lemon juice.
- Place the apple quarters cut-side up on top. Remember, the bottom will become the top so make it look pretty. Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken. The apples will release their juices during this process, so it could take 10 to 15 minutes. If the juices start getting too dark, lower the heat a little.
- While the apples are cooking, take the puff pastry out of the fridge. Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet. Keep chilled.
- When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides. Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes. Let rest 10 to 15 minutes.
- Carefully turn the tarte tatin out onto a serving plate. Serve with whipped cream.
- Cut butter into little chunks and keep cold to work into pastry. Whisk flour, sugar, and salt together in a mixing bowl. Add butter and work into the flour until coarsely distributed. Whisk in egg, water, and vanilla; work together with 2 forks until it just barely holds together. Use a piece of plastic wrap to ball up the dough and refrigerate for 20 to 30 minutes.
- While the dough is refrigerating, make the filling:
- Preheat oven to 375 degrees F.
- Melt the butter and sugar together in a 12-inch nonstick oven-proof skillet over medium-high heat. Add the apple slices and stir to coat with melted butter mixture. Sprinkle with cinnamon and cook until apples have softened slightly and take on some color, about 15 minutes. Sprinkle with cinnamon. Smooth the apples out into an even layer in the pan.
- Roll out the refrigerated dough on a floured countertop into a 13-inch disk and lay over the top of the apples, trimming any excess. Prick with a fork in several places to let steam release. Brush the egg all over the top of the dough and bake for 40 minutes or until golden browned.
- Allow to cool nearly fully before inverting onto a serving platter. Serve with vanilla ice cream or custard.
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
Number Of Ingredients 6
- 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
- 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.
Nutrition Facts : Calories 387 calories, Carbohydrate 36 grams, Fat 25 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams
MARTHA'S FAVORITE TARTE TATIN
- Halve and core apples. Set aside one half. Quarter remaining apples and transfer to a large bowl. Squeeze lemon over apple slices and set aside.
- Combine sugar and water in a 9-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
- Place reserved apples in center of skillet. Decoratively arrange remaining apple slices, cut side up, in skillet around reserved apples. Continue layering slices until level with top of skillet. Cut any remaining apples into thick slices to fill in gaps. If fruit does not completely fill pan, tart will collapse when inverted.
- Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
- Roll out pate brisee to a 10- to 11-inch circle, about 1/8 inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
- Place pate brisee over apples and tuck edges. Transfer skillet to prepared baking sheet; transfer baking sheet to oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool 15 to 20 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.
FOOLPROOF TARTE TATIN
Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.
Provided by Julia Moskin
Categories dinner, lunch, pies and tarts, dessert
Yield 8 servings
Number Of Ingredients 4
- At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don't worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don't worry if the apples turn brown; they will be browned during the cooking anyway.)
- When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.
- Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the "button." Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
- On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
- Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). If necessary, raise the heat so that the juices are at a boil. Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
- Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
- Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 78 milligrams, Sugar 31 grams, TransFat 0 grams
CLASSIC TARTE TATIN
- 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 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
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
- 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
TARTE TATIN PASTRY
- To make the pastry, combine the flour and salt in a large mixing bowl. Add the butter. Rub the flour and butter together between your fingers until most of the butter is incorporated and only pea-size pieces remain.
- Whisk together the egg yolk and water. Add to the flour mixture and stir until dough begins to come together. Use your hands to gently press the dough into a ball. Refrigerate until firm but not hard, about 30 minutes (if making ahead, let dough stand at room temperature until pliable but still cold). Do not roll out until just before the tarte Tatin's fruit is finished cooking.
- To roll out the pastry, flour a work surface and a rolling pin well. Divide the dough in half (freeze the remaining dough if not needed). Pat the dough into a flat disk with your hands. Roll the dough into a circle that is almost 1/4 inch thick, flouring the surface under the dough and the rolling pin frequently to prevent sticking.
- Carefully place the pastry round over the fruit in the skillet (see Tarte Tatin recipes). Trim the dough to 1/2 inch larger than the skillet. Tuck the overhanging dough in around the fruit.
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Top Asked Questions
How to bake plantain tarts in the oven?Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar. Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.
How do you make half moon cookies with plantain?Preheat oven to 350 degrees F (175 degrees C). Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape.
Do you need a rolling pin for a tart tatin Apple?An updated version of the original tart tatin apple recipe – it uses ready-rolled pastry, so you don't even need a rolling pin A star rating of 4.4 out of 5.
How do you make plantain bread at home?Combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 3 hours in the refrigerator. While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water.