FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY
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
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
APPLE CAKE "TATIN"
Steps:
- Preheat the oven to 350 degrees F.
- Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
- Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
- Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
- Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
APPLE TART TATIN
Provided by Anne Burrell
Categories dessert
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.
- Preheat the oven to 425 degrees F.
- To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
- Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.
- Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
- Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.
APPLE TARTE TATIN
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
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
Provided by Brent Ridge
Categories Dessert Bake Thanksgiving Apple Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F. In a heavy-bottom 10-inch ovenproof or cast-iron skillet, stir together the 3/4 cup sugar and the vinegar. Scrape the vanilla seeds into the skillet (save the vanilla bean for another use). Heat over medium heat, stirring until the sugar is thoroughly dissolved. Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag). Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.
- Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture. Dot with the remaining 2 tablespoons butter.
- Place the puff pastry over the apples and tuck the sides down around the apples. Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling. Let cool in the pan for 10 minutes, then carefully invert onto a rimmed cake plate to serve.
APPLE AND POMEGRANATE TART TARTIN
Make and share this Apple and Pomegranate Tart Tartin recipe from Food.com.
Provided by Mom2Rose
Categories Tarts
Time 2h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Blend first 3 ingredients in processor 5 seconds.
- Add chilled butter and blend until coarse meal forms; add creme fraiche.
- Blend, using on/off turns, until moist clumps form.
- Gather dough into ball; flatten into disk.
- Wrap; chill 1 hour.
- Roll dough out on lightly floured surface to 11-inch-diameter round.
- Slide onto rimless baking sheet, cover, and chill until ready to use, up to 1 day.
- Filling:
- Boil pomegranate juice in heavy large saucepan until reduced to scant 1 cup syrup, about 15 minutes.
- DO AHEAD: Pomegranate syrup can be made 1 day ahead. Cover; chill.
- Position rack in center of oven and preheat to 400°F
- Spread room-temperature butter evenly over bottom and up sides of heavy medium oven-proof skillet (10 inches across top; 8 inches across bottom; 21/4 inches deep).
- Sprinkle sugar evenly over butter.
- Cook over medium heat without stirring until mixture bubbles all over, about 3 minutes.
- Remove from heat.
- Stand apple quarters on 1 end around edge of skillet, leaning 1 cut edge against pan side and fitting snugly.
- Stand as many apples in center as will fit.
- Sprinkle apples with allspice and salt.
- Cook apples over medium-high heat without stirring until thick, deep-amber syrup bubbles up, adding any remaining apples as space permits (apples will shrink as they cook), about 20 minutes.
- Pour 1/4 cup pomegranate syrup over (mixture will bubble).
- Cook until juices thicken again, 4 to 5 minutes (syrup will be deep amber).
- Remove from heat.
- Using spatula, press apples gently toward center, then down to compact.
- Slide crust over apples.
- Press crust down around apples at edge of skillet.
- Cut 4 slits in top for steam to escape.
- Bake tart until crust is brown and juices at edge are thick and dark scarlet in color, 25 to 30 minutes.
- Remove skillet from oven; let stand 1 minute.
- Place large plate over skillet.
- Using oven mitts and holding plate and skillet firmly together, invert tart onto plate.
- Carefully lift off skillet.
- Return any apples to tart that may be stuck in skillet.
- Let cool at least 15 minutes.
- Serve tarte Tatin warm or at room temperature with vanilla ice cream and drizzle of remaining pomegranate syrup.
Nutrition Facts : Calories 427.8, Fat 17.8, SaturatedFat 11, Cholesterol 48.3, Sodium 106.2, Carbohydrate 68.3, Fiber 4.3, Sugar 50.3, Protein 2.5
APPLE TARTE TATIN
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
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.
More about "wallis apple tartin cake recipes"
CLASSIC APPLE TARTE TATIN - GREAT BRITISH CHEFS
From greatbritishchefs.com
CLASSIC APPLE TARTE TATIN RECIPE - TESCO REAL FOOD
From realfood.tesco.com
TARTIN APPLE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
APPLE TARTE TARTIN - MARCEL'S CULINARY EXPERIENCE
From marcelsculinaryexperience.com
TARTE TATIN, A CONFUSED APPLE PIE - CHEF GEORGE HIRSCH
From chefgeorgehirsch.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
APPLE TARTE TATIN - THE BAKE SCHOOL
From bakeschool.com
INA GARTEN’S APPLE CAKE ‘TATIN’ PAIRS SWEET CARAMEL ... - SHEKNOWS
From sheknows.com
APPLE TARTIN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRENCH-STYLE APPLE TART (TARTE TATIN) - AKIS PETRETZIKIS
From akispetretzikis.com
APPLE TARTE TATIN - GRANDBABY CAKES
From grandbaby-cakes.com
BEST ANNA OLSON'S APPLE TARTE TATIN RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
CLASSIC APPLE TARTE TATIN - BAKE FROM SCRATCH
From bakefromscratch.com
GREGG WALLACE'S TARTE TATIN | FRENCH RECIPES | GOODTOKNOW
From goodto.com
UPSIDE-DOWN APPLE CAKE (GATEAU TATIN AUX POMMES) - MON PETIT …
From monpetitfour.com
APPLE TARTE TATIN - CTV
From more.ctv.ca
WALLIS' APPLE TARTIN CAKE RECIPE - FOOD.COM
From pinterest.com
CLASSIC APPLE TARTE TATIN RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
ANDREW ZIMMERN COOKS: APPLE TARTE TATIN
From andrewzimmern.com
APPLE TARTE TATIN - WOOLWORTHS TASTE
From taste.co.za
APPLE CAKE "TATIN" BY INA GARTEN ON FOODNETWORK - YOUTUBE
From youtube.com
APPLE TARTE TATIN WITH ROSEMARY - SPICES & HAY
From spicesandhay.com
TARTE TARTIN (UPSIDE-DOWN APPLE TART) ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
APPLE TARTE TATIN - THE WASHINGTON POST
From washingtonpost.com
HONEY APPLE TARTE TATIN FOR ROSH HA SHANA - VEENA …
From veenaazmanov.com
TARTE TARTIN (UPSIDE-DOWN APPLE TART) RECIPE
From bakerrecipes.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
CLASSIC TARTE TATIN - PARDON YOUR FRENCH
From pardonyourfrench.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
TARTE TATIN - CLASSIC FRENCH APPLE CAKE RECIPE - YOUTUBE
From youtube.com
APPLE TARTE TATIN - AN EASY FRENCH STYLE UPSIDE DOWN APPLE TART
From fifteenspatulas.com
MOLLY’S APPLE TARTE TATIN - SMITTEN KITCHEN
From smittenkitchen.com
PERFECT APPLE TARTE TATIN - SMITTEN KITCHEN
From smittenkitchen.com
TARTE TATIN BY CHEF JACQUES PéPIN - FIELD AND FEAST
From fieldandfeast.com
EASY APPLE TARTE TATIN - CREATE BAKE MAKE
From createbakemake.com
APPLE TARTE TATIN FOR TWO IN A CAST IRON SKILLET - DESSERT FOR TWO
From dessertfortwo.com
FOODCOMBO
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love