Grand Marnier Apple Tarte Tatin Recipes

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.

Steps:

• Line 2 baking sheets with parchment. Coarsely grate 2 sticks (1 cup) of the butter on the large holes of a box grater onto one of the prepared baking sheets. Toss the butter with a sprinkle of flour and arrange the butter in an even layer on the prepared sheet. Freeze until rock solid, about 30 minutes.
• Whisk together the flour and 1/2 teaspoon salt in a large bowl. Fold in the frozen butter pieces. Slowly drizzle in 1/2 cup ice water, whisking with a fork until small pieces form and the dough just starts to come together, being careful not to overwork it. Turn the dough out onto a floured surface and roll out into a 12-by-1/4-inch-thick circle. Transfer to the other prepared baking sheet and refrigerate until ready to use.
• Preheat the oven to 375 degrees F.
• Meanwhile, peel, core and halve the apples. Cut all but one of the apple halves in half again. Put the lemon juice in a large bowl and toss the apple pieces with the lemon juice; set aside. Cut the remaining 1 stick (8 tablespoons) butter into small cubes; set aside.
• Sprinkle the sugar over the bottom of a large ovenproof skillet and cook over medium heat, stirring frequently, until melted and amber brown, about 6 minutes. Remove the skillet from the heat and whisk in the cubed butter until melted and smooth (the sugar will start to bubble as the butter cools it down).
• Place the apple half in the center of the skillet rounded-side down. Arrange the remaining apple quarters rounded-side down in a tight circle around the center apple, making sure there is as little space between the apples as possible (any space left between apples will cause the tart to collapse when flipped out of the skillet).
• Place the pastry round on top and carefully tuck the edges down around the apples. Poke the pastry all over with a fork. Bake until the apples are cooked through and the pastry is golden brown, about 1 hour. Let cool for 5 minutes in the skillet; any longer will cause the caramel to harden and make it very hard to get the tart out of the skillet. Place a serving dish or cake stand upside down on top of the skillet. Using oven mitts, carefully flip the skillet over to invert the tart onto the serving dish. Slice and serve with vanilla ice cream.

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.

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.

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!

Steps:

• In a large bowl, toss together the sliced apples, Grand Marnier, orange zest, and sugar; set aside for the flavors to blend.
• In a seperate bowl, make a kind of custard mixture by stirring together the heavy cream, egg, egg yolk, cinnamon, and vanilla extract.
• Heap the sliced apples into the crust with a slotted spoon, so it's not too runny.
• Pour the custard mixture over the apples and dot the top with pieces of butter.
• Bake at 375 degrees for approximately 45 minutes, or until golden brown.

Steps:

• Crust: Place flour, salt and sugar in bottom of a food processor. Pulse until combined. Toss butter pieces carefully in processor bowl to coat. Turn on processor or pulse until pieces are the size of baby peas. Add water and process for a few seconds until dough just starts to come together. Remove dough and place on lightly floured surface. Smear with heel of hand to incorporate loose flour and give flaky texture to dough. Do not overwork. Gather up dough quickly into flat disk shape and place in refrigerator for about ½ hour. Preheat oven to 400°F. Roll out dough and fit into tart pan that has been generously buttered and floured. Line with foil and fill with uncooked beans or pie weights. Place in hot oven for about 20 minutes, and then remove foil and beans. Cook until pastry is golden brown. Brush pastry with marmalade to seal. Thinly slice 4 apples and place in saucepan with 2 T butter and 1/2 cup sugar. Cook for about 10 minutes until apples are soft, stirring occasionally. Add orange extract. Smash with a fork. Spread on top of pastry evenly. Slice remaining apples and place on filling in concentric circles. Sprinkle remaining 1/2 cup sugar on top of apples and dot with remaining 2 T butter. Cook in 400°F oven for about 40 minutes or until apples are softened and slightly caramelized. Melt marmalade with extract and brush all over top of tart.

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!

Steps:

• In a saucepan over medium heat, combine orange juice, apples and cinnamon. Simmer for 5 minutes, or until tender.
• Scoop ice cream into serving dishes. Spoon apples over ice cream, and drizzle with Grand Marnier and amaretto liqueur. Garnish with a chocolate wafer stuck in the ice cream.

Steps:

• Using a medium saucepan, bring all ingredients to a slow simmer.
• Simmer for 5 minutes or until apples are tender.
• Serve warm over French toast, waffles or pancakes.