Tart Tatin With Brandy Cream Recipes

TART TATIN WITH BRANDY CREAM

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Melt the butter in a 20cm tart tatin tin over a medium heat on top of the hob, then stir in the sugar and heat until starting to caramelise. Stir in the cinnamon. Pile in the apples and cook over a medium heat for about 10 minutes, stirring every now and then to coat them in the caramelised juices - the apple juices will ooze out at first but will soon thicken and make a sauce. Remove from the heat.
• Unroll the pastry and prick it all over with a fork. Quickly lay the pastry over the apples. Trim away any excess with scissors, allowing a rim of about 2cm, then tuck the pastry snugly round the apples down the inside of the tin.
• Bake the tin in the middle of the oven for 20-30 minutes until the pastry is risen, firm and golden. For the brandy cream, mix the crème fraîche with the icing sugar and brandy or calvados.When the tart is cooked, leave it to settle in the tin for 5 minutes or so before running the blade of a knife round the edge to dislodge any pastry that has stuck. Invert a plate over the top and turn out the tart, with any juices left in the tin. Serve with the brandy cream.

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.

TARTE TATIN WITH BRANDIED CARAMEL SAUCE

Steps:

• Make pastry:
• Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 2 1/2 tablespoons water and blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill until firm enough to roll, at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Make apple filling:
• Preheat oven to 400°F. Fill large skillet with ice cubes; set aside. Combine sugar and butter in 10-inch-diameter, 2-inch-deep skillet. Cook over medium heat until mixture is deep amber and smooth, stirring often and almost constantly the last 3 minutes, about 16 minutes (after about 12 minutes, butter and sugar will separate and sugar will begin to melt and darken). Immediately place skillet onto ice to stop color from deepening. When caramel is cold and brittle, transfer skillet to work surface.
• Arrange apple wedges close together, rounded side down, in concentric circles atop caramel in pan. Press remaining apples, rounded side up, atop first layer. Roll out pastry on lightly floured surface to 12-inch round. Place pastry atop apples, tucking in edges around apples. Bake until pastry is golden brown and juices are bubbling at sides of pan, about 55 minutes. Let stand 5 minutes. Place platter over skillet. Using oven mitts as aid, hold platter and skillet together and invert tart onto platter. Rearrange any apples that may have become dislodged. Let stand up to 30 minutes.
• Brush apples generously with some warm Brandied Caramel Sauce. Serve tart, passing remaining sauce separately.

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!