TARTE TATIN
Steps:
- In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. If the mixture is too dry, pulse in more water by droplets.
- Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days).
- Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.
- In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.
- Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the exuded juices. When the juices are thick and syrupy, remove the pan from the heat.
- On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.
- Unmold the tart onto a serving dish (so the pastry is on the bottom), and serve warm or cold with whipped cream or vanilla ice cream, as desired.
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
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
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
TARTE TATIN
Provided by Dave Lieberman
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
MARIO BATALI'S PEAR TART TATIN
Steps:
- Preheat oven to 375 degrees F. 4 tablespoons Butter 1/2 cup Sugar In a large ovenproof saute pan melt butter over medium-high heat. Once bubbling sprinkle in sugar. 4-5 Ripe and Firm Pears (peeled and cored and then halved lengthwise) Add pears to pan cut-side down. Cook until sugar begins to turn light golden brown. 1 Package Quality Puff Pastry (thawed) Top with puff pastry tucking edges into the pan. Transfer to preheated oven and cook for 25 minutes or until pastry is golden brown. Vanilla Ice Cream to serve Place the serving side of a larger flat platter over pan. Platter should be larger than the pan. Carefully flip platter and pan to reveal tarte. Serve with ice cream.
MARTHA'S FAVORITE TARTE TATIN
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
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.
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
MARIO BATALI'S GRILLED BEEF TAGLIATA
Make and share this Mario Batali's Grilled Beef Tagliata recipe from Food.com.
Provided by Kerena
Categories Steak
Time 30m
Yield 8 meals, 8 serving(s)
Number Of Ingredients 19
Steps:
- For the Beef: Combine the balsamic vinegar, rosemary and garlic in the bowl of a food processor, and pulse until the rosemary is finely chopped. Add the olive oil and pulse until all the ingredients are combined. Season marinade with salt and pepper.
- Place the steaks in a large bowl or nonreactive baking dish. Pour the marinade over and turn to coat them on all sides. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight. Remove the steaks from the refrigerator and bring to room temperature before grilling.
- Preheat grill pan or heavy-bottomed skillet over high heat.
- Remove the steaks from the marinade, discard the marinade, and generously season the steaks with salt and pepper on both sides, using about one teaspoon of salt per pound of meat.
- Put the steaks on the grill pan and cook until the meat is seared and deep brown on all sides, 5 to 6 minutes per side for medium rare. Remove the steaks to a platter or cutting board and let them rest for about 5 minutes before slicing. Use a sharp knife to carve the steaks diagonally against the grain into 1/2-inch thick slice.
- While the steaks are resting, use a large knife or mandoline to cut the wedge of Parmiagiano-Reggiano into very thin slices. Put the arugula in a large, wide bowl, sprinkle with salt and toss gently to distribute evenly. Drizzle the vinaigrette and toss gently to coat the leave. Taste for seasoning and add more salt or vinaigrette, if desired.
- To serve plate steak with dressed arugula on the side. Drizzle with the balsamico condimento and olive oil.
- Shave porcini mushrooms and Parmiagiano-Reggiano onto the dish.
- For the Lemon Vinaigrette: Combine the shallots, lemon juice and zest, vinegar, and salt in a small bowl. Set the bowl aside for 5 to 10 minutes to marinate the shallots. Add the olive oil in a slow, steady, stream, whisking constantly to combine. Stir in the pepper. Taste for seasoning and add more salt or pepper, if desired.
Nutrition Facts : Calories 533.4, Fat 40.6, SaturatedFat 10.2, Cholesterol 87.4, Sodium 537.1, Carbohydrate 10, Fiber 1, Sugar 5.7, Protein 30.9
TART TATIN (MARIO BATALI)
Steps:
- Peel and core the apples whole, then halve them crosswise to create doughnut-shaped rounds. In a bowl, toss the apple halves gently with the lemon juice and 1/4 cup of the sugar. Set aside for 30 minutes in the fridge.
- Preheat the oven to 400°F.
- In a 12-inch ovenproof skillet, melt the butter over medium heat. Sprinkle in the remaining 3/4 cup sugar and swirl it in the pan until it becomes a golden brown caramel, slightly chunky with granules of unmelted sugar, then remove from the heat.
- Lay the apples in the skillet, arranging 6 rounds on the perimeter and one in the center.
- Cut the remaining 3 apple rounds into 1/2-inch pieces and slide them in between the halves to make it a tight configuration.
- Return the pan to the stovetop over medium heat and cook the apples in the caramel for 8 to 10 minutes.
- Roll out your puff pastry to a 13- to 14-inch piece and trim it to a circle. Remove the skillet from the heat and lay the pastry round over the apples.
- The caramel will be extremely hot, so do not touch it with bare fingers, but use a spatula to tuck the edges of the pastry around the apples toward the bottom of the pan, to create a lip on the final tart.
- At this point, it does not need to look perfect, and if the pastry does not fit exactly, do not fret-just make sure that you can patch together a full cover for the apples and that the pastry (pastry quilt, if you will) goes to the edges of the apples and down over that outer edge.
- Bake until the pastry is puffed and golden brown, about 20 minutes-darker is better than lighter.
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