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 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
CARAMEL APPLE TARTE TATIN
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lightly flour a work surface. Roll the puff pastry out so it is slightly larger than the top of a 10-inch cast-iron pan. Turn the pan over on top of the pastry and cut around the outside edge of the pan to remove excess. Place the puff pastry round onto a baking sheet and refrigerate until ready to use.
- Add the sugar, apple cider vinegar and 1 tablespoon water to the cast-iron pan. Turn to medium-high heat and stir the ingredients together so that the sugar is completely wet. Bring the mixture to a boil and cook until the sugar turns a deep amber, 5 to 6 minutes. Remove from the heat and add the butter and sea salt flakes; the mixture will bubble up slightly. Stir the caramel until the butter is completely melted and evenly incorporated. Let cool.
- Preheat the oven to 400 degrees F.
- Peel the apples, then cut each into thirds around the core, leaving you three rounded discs per apple. At this point, the caramel will have cooled and perhaps even hardened; that's ok. Place the apple pieces rounded-side down into the pan on top of the caramel, overlapping the edges slightly so you have an outside circle of apples and an inside circle of apples. Turn the pan back up to medium-high heat and bring the mixture to a boil. Once at a boil, turn the heat to medium low and simmer until the apples have softened and the excess juice from the apples has evaporated, about 15 minutes. Remove from the heat.
- Place the puff pastry round on top of the apples. Use a mini offset spatula or butter knife to tuck the edges of the puff pastry into the pan towards the apples, all along the edge. Whisk the egg together with a splash of water in a small bowl and then brush the puff pastry with the egg wash. Bake until the puff pastry is a deep golden brown, about 12 minutes. Let cool 15 minutes.
- Using a serving platter that is at least 2 inches wider than the pan and has a small lip on it to catch excess caramel, place it over the top of the cooled tarte. Place a kitchen towel on top of the platter and then fold it down over the cast iron. Get a firm grip of the platter and cast iron in both hands before flipping the cast iron over, away from yourself. Remove the cast iron.
- Serve the tarte tatin immediately with whipped cream or ice cream if desired.
TARTE TATIN -- EASY VERSION
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
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.
TARTE TATIN
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 10 servings
Number Of Ingredients 8
Steps:
- 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.
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
EASY UPSIDE DOWN APPLE TARTE TATIN
Make and share this Easy Upside Down Apple Tarte Tatin recipe from Food.com.
Provided by CountryLady
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel, core& quarter apples; toss with lemon juice& 2 tbsp of the sugar.
- Let stand& toss again so that sugar is completely dissolved.
- In a 10 inch ovenproof skillet, melt butter over medium heat.
- Sprinkle remaining sugar evenly over butter.
- Stir just until sugar is dissolved& remove from heat.
- Place as many apple wedges as you can into the pan.
- They will actually stand on end but thats OK since they will shrink as the tarte cooks.
- Place the pan back over medium heat and cook the apples for 20- 25 minutes or until syrup has formed a thickened caramel.
- Cool slightly.
- Gently roll out pie shell (or puff pastry) to fit slightly larger than the pan.
- Place over the pan, trim edges& bake in preheated 400F oven for 20- 25 minutes or until pastry is crisp.
- Turn out onto a large platter& serve.
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