Simple Tarte Tatin Recipes

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TARTE TATIN



Tarte Tatin image

Provided by Dave Lieberman

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 sticks cold unsalted butter
2 cups all-purpose flour
1/4 cup sugar
Pinch salt
1 egg, lightly beaten
1/8 cup very cold water
1 teaspoon vanilla extract
1/2 stick butter
1/4 cup dark brown sugar
4 medium Golden Delicious or Crispin apples, about 2 pounds, peeled, cored, and cut into 1/8-inch slices
Few dashes ground cinnamon
1 egg, lightly beaten
Vanilla ice cream or custard, for serving

Steps:

  • 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.

TARTE TATIN -- EASY VERSION



Tarte Tatin -- Easy Version image

Classic French apple tart. I make this every fall during apple season, usually end up with the recipe memorized as I'm churning out my 14th, or 15th, tarte by the end of the year. Use tart Granny Smiths for best results. Use store-bought puff pastry to make it super easy! I found this method by trial and error to bypass making caramel first. (At the suggestion of my friends 2Bleu, a note about traditional tarte tatin: The traditional tarte tatin starts by making caramel in a cast-iron skillet first, then cooks the apples in the caramel on the stovetop, then has you make a crust like a pie crust, which gets placed on top of the apples, then the whole thing is moved into the oven. It's delicious, but a tedious method. So I played around in the kitchen until I discovered this method by a wonderful accident! Don't you love when that happens? ;-) )

Provided by Susiecat too

Categories     Tarts

Time 2h

Yield 12 serving(s)

Number Of Ingredients 5

8 medium apples, peeled, cored, and quartered
1 cup sugar
1/4 cup unsalted butter, melted
1 sheet frozen puff pastry, thawed (or other crust such as pie crust, or tart dough crust)
cinnamon, as desired

Steps:

  • Mix sugar and melted butter and press evenly into greased 8" or 9" round cake pan.
  • Put apples on their sides in rows decoratively around pan, packing closely together and filling small spaces with broken segments of apples.
  • Sprinkle tops of apples lightly with cinnamon if desired.
  • Bake uncovered at 425F about 1-1 ½ hours.
  • If apples start to burn, they can be covered toward the end of the baking time.
  • Meanwhile, unfold pastry sheet and cut to fit pan. Use another pan to trace shape if necessary.
  • Poke fork holes into both sides of puff pastry sheet to allow air to escape while baking.
  • Press pastry on top of baked apples, pushing edges down. Bake another 20 minutes.
  • Cool partially, then invert to a platter. 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

TARTE TATIN



Tarte Tatin image

Categories     Fruit     Dessert     Bake     Apple     Fall     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

frozen puff pastry sheet (from a 17 1/4-ounce package)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored
Special Equipment
a well-seasoned 10-inch cast-iron skillet

Steps:

  • Preheat oven to 425°F.
  • Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
  • Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
  • Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
  • Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
  • Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
  • Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.

MARTHA'S FAVORITE TARTE TATIN



Martha's Favorite Tarte Tatin image

This recipe comes from Martha's "Pies & Tarts."

Provided by Martha Stewart

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

Yield Makes one 9-inch tart

Number Of Ingredients 5

5 to 6 medium apples, such as Braeburn
3/4 cup granulated sugar
3 tablespoons water
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/2 recipe Pate Brisee for Plum Crumb Pie

Steps:

  • 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.

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

TARTE TATIN



Tarte tatin image

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

300g all-butter puff pastry
plain flour, for dusting
6 dessert apples (about 900g/2lb), such as Braeburn, Cox's Orange Pippin or Adam's Pearmain
100g golden caster sugar
85g unsalted butter (60g/21/4oz chilled and diced, 25g/1oz melted)
crème fraîche (full-fat please!) or high-quality vanilla ice cream, to serve

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

EASY TARTE TATIN (COOK'S ILLUSTRATED)



Easy Tarte Tatin (Cook's Illustrated) image

You can use this with apples or pears. Variation below. If using apples, be sure to use firm ones, preferably granny smith or golden delicious. To thaw puff pastry, thaw overnight in the fridge (preferred method). If you don't have that kind of time, thaw on the counter for 30-60 minutes. It should unfold easily, but feel firm. If seams crack, rejoin by rolling them smooth with a rolling pin. If the dough gets too warm and softens, place it in the freezer until firm again.

Provided by Debbie R.

Categories     Tarts

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 sheet frozen puff pastry (9x9.5-inch sheet, thawed)
8 tablespoons unsalted butter (1 stick)
3/4 cup sugar
2 lbs granny smith apples (4-5, peeled, quartered and cored)
1/4 cup heavy cream
2 tablespoons Grand Marnier (optional, see note)

Steps:

  • Adjust rack to middle position in oven and then heat to 400. Line a rimmed baking sheet with parchment paper. Place the puff pastry on the parchment. Bake until golden brown and puffed, 10-15 minutes. Transfer to a serving platter; press lightly to flatten if domed.
  • Meanwhile, melt butter in a 12-inch, nonstick skillet over high heat. Remove the pan from heat and spinkle evenly with the sugar. Lay the apples in the skillet. Return to heat. Cook, stirring apples halfway through, until the juices in the pan turn a rich amber color and apples are carmelized, about 15 minutes.
  • Remove apples from the pan one at a time. Arrange them in overlapping rows on the pastry square, leaving a 1/2-inch border. Spoon about half of the pan juices over the apples.
  • Whisk the cream and Grand Marnier (if using) into the remaining juices in the pan. Bring to a simmer. Pour some sauce over the tart just before serving, passing the remaining sauce separately.
  • FOR PEAR TATIN: Substitute 2 lbs. pears (about 4) for the apples. You may need to increase the carmelization time to 20-25 minutes. Use Poire William instead of Grand Marnier if using a liquor.
  • LIQUOR OPTION FOR APPLES: Cognac. I believe it is a classically French pairing with apple desserts. It's not the Cook's Illustrated version, tho, if you want to use strictly their recipe. I used it in a different tart recipe once, and it was awesome. Thanks to the first reviewer for this idea!

PEAR TARTE TATIN



Pear Tarte Tatin image

Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.

Provided by Bibi

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 9

1 (15 ounce) package ready-to-use refrigerated pie crust
⅛ teaspoon ground nutmeg
½ teaspoon ground ginger
2 tablespoons white sugar
5 firm pears
2 tablespoons good quality bourbon whiskey
4 tablespoons unsalted butter
⅔ cup white sugar
1 pinch salt

Steps:

  • Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
  • Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
  • Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
  • Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
  • Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
  • Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
  • Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
  • Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
  • Allow to sit 15-20 minutes, then serve warm.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 58.1 g, Cholesterol 15.3 mg, Fat 22.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 274.3 mg, Sugar 30 g

FOOLPROOF TARTE TATIN



Foolproof Tarte Tatin image

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

Time 1h30m

Yield 8 servings

Number Of Ingredients 4

6 to 8 large, firm-fleshed apples, preferably Braeburn, or use a mix of Honeycrisp and Granny Smith
6 tablespoons/80 grams salted butter, very soft
2/3 cup/135 grams granulated or light brown sugar
1 sheet all-butter puff pastry, about 8 ounces (store-bought is fine)

Steps:

  • 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

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From kingarthurbaking.com


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Arrange 2 layers of apples in a circle on top of the caramel. Sprinkle with dark brown sugar. Dot with small cubes of butter. Cover with shortcrust pastry making sure the edges are tucked into the side of the tin. Bake in the oven for 30 minutes. Turn out onto a serving plate and serve hot with ice cream. Recently viewed Simple tarte tatin
From foodnewsnews.com


TARTE TATIN | FRUIT RECIPES | JAMIE OLIVER RECIPES
Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core. Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel.
From jamieoliver.com


TARTE TATIN RECIPE - NYT COOKING
Preheat oven to 400 degrees. Bring the pastry dough to room temperature. Melt the butter in a 10-inch cast iron skillet. Sprinkle with the sugar and cook over medium to high heat, stirring constantly, until the mixture has turned a caramel color. Remove from the heat.
From cooking.nytimes.com


SHALLOT TARTE TATIN | RICARDO
With the rack in the middle position, preheat the oven to 400°F (200°C). Meanwhile, in a 10-inch (25 cm) cast iron skillet, spread out the melted butter. Place the shallots over the butter, cut-side down. Drizzle with the vinegar and maple syrup. Season with salt and pepper. Bake for 25 minutes. On a floured work surface, roll out the puff ...
From ricardocuisine.com


TARTE TATIN - SIMPLE HOME COOKED RECIPES
2021-02-17 Place on a flat surface and put in the fridge to rest for 30 minutes. Heat oven to 180C/160C fan/gas mark 4. Put the sugar and butter in a 24cm Tatin dish or a 24cm ovenproof heavy-based frying pan and place over a medium-high heat. Let the sugar caramelise to a golden brown (about 5-7 mins) syrup. Remove from the heat.
From simplehomecookedrecipes.com


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


BASIC TARTE TATIN | DONNA HAY
basic tarte tatin INGREDIENTS 2 x sheets puff pastry, thawed ¾ cup (165g) caster (superfine) sugar ¼ cup (60ml) water 50g unsalted butter, chopped 4 Granny Smith (green) apples, peeled, cored and quartered single (pouring) cream, to serve METHOD Preheat oven to 190ºC (375ºF).
From donnahay.com.au


TARTE TATIN RECIPE | MYRECIPES
To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor; pulse until combined.
From myrecipes.com


QUICK AND EASY TARTE TATIN - SIMPLE, SASSY AND SCRUMPTIOUS
1 Tablespoon butter melted (for greasing pan and brushing puff pastry) Preheat oven to 350 degrees. Grease the bottom of a 9 inch cake pan or pie dish with butter. Spread out the brown sugar on the bottom of the pan and press down so it is firmly packed. Sprinkle the cinnamon over the brown sugar.
From simplesassyscrumptious.com


BEST TARTE TATIN - HOW TO MAKE TARTE TATIN - DELISH
2021-10-12 Directions Preheat oven to 375º. Unfold puff pastry onto a lightly floured surface. Roll pastry to about an ⅛-inch thickness. Using a sharp …
From delish.com


TARTE-TATIN RECIPE
Crecipe.com deliver fine selection of quality Tarte-tatin recipes equipped with ratings, reviews and mixing tips. Get one of our Tarte-tatin recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Tarte Tatin Bbcgoodfood.com Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert,... 20 Min; …
From crecipe.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


EASY TARTE TATIN RECIPE - BBC FOOD
Place the sugar and water in a medium-sized ovenproof saucepan set over a low–medium heat and stir until the sugar dissolves. Increase the heat and boil the syrup until it starts to caramelise...
From bbc.co.uk


TARTE TATIN - BAKE FROM SCRATCH
Preheat oven to 425°F (220°C). In an 8-inch cast-iron skillet, melt butter over medium heat. Add remaining 4 tablespoons (48 grams) sugar; cook, stirring occasionally, until mixture becomes a light caramel color. (Mixture may look separated.) Remove pan from heat, and arrange star anise and apple slices along bottom.
From bakefromscratch.com


FRENCH TARTE TATIN | TASTE FRANCE MAGAZINE
stick butter x 1 caster sugar 100 g Tahitian Vanilla 1 pod • See the article cinnamon 3 pinches Where to find Preheat the oven to 180 °C (convection). Wash and peel the apples. Cut them in half and use the tip of a paring knife to core them. In a …
From tastefrance.com


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