APPLE-ROSEMARY TARTE TATIN
Steps:
- To make the crust, place the flour, sugar and salt in a food processor and pulse just to combine. Add the butter and pulse until most of the butter is incorporated into the flour. Add the yolk mixture and pulse until mixture just begins to come together. Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate.
- To make the filling, place the sugar in an 11-inch ovenproof skillet over medium-low heat. When the sugar begins to melt, stir until it melts completely and turns into a caramel-colored syrup. Remove from the heat. Toss the apples with the melted butter and rosemary. Arrange the apples in the skillet on top of the syrup in 2 layers, making concentric circles; put the first layer in core side down and the second layer core side up.
- Place over medium heat and cover the skillet. Cook for 5 minutes. Uncover and cook for 10 minutes. Set aside to cool.
- Preheat the oven to 350 degrees. Roll the dough out into a circle slightly larger than the skillet. Place the dough over the apples and fold in the extra dough, pressing it against the skillet to form a seal. Bake until the crust is lightly browned, about 30 minutes.
- Let stand for 10 minutes. Quickly but carefully invert the skillet over a large plate or platter. Serve warm with creme fraiche or vanilla ice cream.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 7 grams, Carbohydrate 81 grams, Fat 22 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 184 milligrams, Sugar 53 grams, TransFat 1 gram
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.
POTATO "TARTE TATIN" WITH BLACK OLIVES AND LEMON
Cooking notes: Try using one of your favorite extra virgin or infused olive oils for added punch. Entertaining notes: These are best cooked way ahead and then reheated in a 400 degree F oven for about 15 minutes. If preparing for a larger group, simply multiply the recipe to suit your needs and cook in a nonstick rectangular baking pan. When cool, cut into serving size pieces and re-heat.
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes crosswise into 1/8-inch thick slices and place them in a large bowl. Heat the oil in a 10-inch nonstick ovenproof skillet over high heat. When the oil is hot, add the rosemary and olives. Cook for 10 seconds. Immediately remove the skillet from the heat and pour the mixture over the potatoes. Add the salt and pepper. Gently stir with a spoon to evenly coat the potatoes.
- In the same 10-inch nonstick skillet, starting in the center of the skillet, arrange about 1/3 of the potatoes slices in a single layer so they form concentric circles that slightly overlap. Pick out about half the olives and sprinkle them and half of the lemon zest over the first layer of potatoes. Create a second layer of overlapping potato slices. Sprinkle the remaining olives and lemon zest over the second layer. Then create a third layer of potatoes. Finally, pour the oil from the bowl over the potatoes. Put the pan over high heat and cook until the oil sizzles and bubbles, about 1 minute. Place the pan in the oven and bake for 20 minutes, use a spatula to press down the top layer of potato slices. Continue to bake until the tip of a knife slides easily through the potatoes, about 20 minutes more. Remove the pan from the oven and pour off the excess oil. Allow the tart to sit at room temperature for at least 10 minutes.
- Run a spatula along the outer edge of the tart to release any potatoes stuck to the side of the skillet. Place a dinner plate larger than the skillet on top of the skillet, with the serving side facing down. Invert the skillet and plate to transfer the tart to the plate. Cut the tart into wedges. Serve warm.
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.
FIG TART WITH CARAMELIZED ONIONS, ROSEMARY AND STILTON
I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust - one that I didn't have to make. The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
Provided by Melissa Clark
Categories pies and tarts, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.
- In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.
- Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.
- Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 28 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 253 milligrams, Sugar 11 grams, TransFat 0 grams
More about "tarte tatin with rosemary recipes"
TARTE TATIN RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
TARTE TATIN WITH STAR ANISE AND ROSEMARY | MARTELL COGNAC
From martell.com
PEACH AND ROSEMARY CRUMBLE TARTE TATIN RECIPE ON …
From food52.com
PEACH AND ROSEMARY TARTE TATIN WITH RUNNY CREAM RECIPE
From gourmettraveller.com.au
TARTE TATIN (WITH PUFF PASTRY!) - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (6)Total Time 1 hr 10 minsCategory Cake, DessertCalories 354 per serving
- Peel and core the apples. Cut one of the apples in half and reserve a full half. Slice the remainign apples into quarters. Toss with 2 tablespoons of sugar.
- Roll the thawed pastry dough and cut into a 12-inch circle, place the circle in the refrigerator until ready to use.
- In a 10-inch cast-iron skillet, melt the butter and honey together over medium heat. Once the butter begins to bubble and turn a light golden brown, sprinkle the ½ cup of sugar over the top (DO NOT STIR) and cook for 5 minutes.
HOUSE & HOME - TARTE TATIN WITH ROSEMARY RECIPE
From houseandhome.com
Estimated Reading Time 3 mins
APPLE AND ROSEMARY TARTE TATIN WITH ICE CREAM RECIPE
From bbc.co.uk
Servings 6-8Category Desserts
TARTE TATIN AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
HOW TO MAKE A TARTE TATIN AT HOME: EASY TARTE TATIN RECIPE
From masterclass.com
ROOT VEGETABLE, ROSEMARY AND WALNUT TARTE TATIN RECIPE - THE …
From telegraph.co.uk
TARTE TATIN RECIPE
From seriouseats.com
APPLE TARTE TATIN WITH ROSEMARY | SPICES & HAY
From spicesandhay.com
BEETROOT TARTE TATIN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PARSNIP AND ROSEMARY TARTE TATIN | ODDBOX
From oddbox.co.uk
PEAR & ROSEMARY TARTE TATIN WITH LAVENDER CREAM
From mindfood.com
TARTE TATIN (FRENCH APPLE TART) • CURIOUS CUISINIERE - CULTURAL RECIPES
From curiouscuisiniere.com
PEAR AND ROSEMARY TARTE TATIN RECIPE - COOKING CHANNEL
From cookingchanneltv.com
PEAR TARTE TATIN RECIPE - BBC FOOD
From bbc.co.uk
BEETROOT, WALNUT AND ROSEMARY TARTE TATIN | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
You'll also love
Related Search