Apple Rosemary Tarte Tatin Recipes

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APPLE TARTE TATIN



Apple Tarte Tatin image

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

3 tablespoons butter
¾ cup white sugar
3 large Granny Smith apples - peeled, cored, and quartered
1 tablespoon all-purpose flour
1 9-inch unbaked pie crust (see footnote for recipe link)

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

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



French-Style Apple Tart (Tarte Tatin) Recipe by Tasty image

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

1 sheet puff pastry, thawed
1.5 kg apple, preferably Honeycrisp or Granny Smith
3 tablespoons water
½ cup sugar
3 tablespoons unsalted butter
vanilla ice cream, for serving

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

EASY APPLE TARTE TATIN



Easy Apple Tarte Tatin image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 9

1 stick unsalted butter
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon vanilla extract
Pinch of salt
4 pounds apples, peeled cored and halved (small Fuji or Gala)
1 sheet frozen puff pastry, thawed
Vanilla ice cream or whipped cream, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
  • Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
  • Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
  • Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.

TARTE TATIN



Tarte Tatin image

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

3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons cider vinegar
1 vanilla bean, split lengthwise
4 tablespoons (1/2 stick) unsalted butter, cut into bits
2 pounds apples, peeled, cored, and quartered
1 sheet frozen all-butter puff pastry (from a 14-ounce package), thawed
TIP:
Choose a firm apple that stands up to baking without collapsing, such as Braeburn, Cortland, Golden Delicious, or a combination.

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.

TARTE TATIN WITH ROSEMARY



Tarte Tatin with Rosemary image

This is a really yummy, simple tart with rosemary and apple.

Provided by Venus Zayas

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 8

Number Of Ingredients 6

½ cup white sugar
3 tablespoons unsalted butter
1 sprig fresh rosemary, chopped
½ teaspoon ground cinnamon
6 Granny Smith apples - peeled, cored, and thickly sliced
1 sheet frozen puff pastry, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a 10-inch cast iron frying pan over medium heat. Melt sugar, butter, rosemary, and cinnamon together in the hot pan, stirring constantly, until syrup is a rich caramel color, about 8 minutes.
  • Reduce heat to low. Add apple slices, arranging them in a decorative swirl starting from the outside edges of the pan, rounded sides-down, as tart will be turned upside-down when served. Simmer, uncovered, until apples are slightly tender yet firm, about 10 minutes. Shake the pan occasionally to prevent scorching. Remove from heat.
  • Trim corners of puff pastry to form a 10-inch circle. Place pastry over apples and push down between apples and the edge of the pan using the tip of a knife.
  • Bake in the preheated oven until pastry is golden and puffed, about 10 minutes.
  • Remove from the oven and let cool for 10 minutes.
  • Loosen the edges of the tart from the pan using a knife. Invert a serving plate over the pan and then, holding the pan and plate together firmly, invert them together. Lift off the pan. Cut tart into wedges and serve warm or at room temperature.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 39.1 g, Cholesterol 11.4 mg, Fat 15.8 g, Fiber 2.5 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 76.7 mg, Sugar 23.4 g

APPLE-ROSEMARY TARTE TATIN



Apple-Rosemary Tarte Tatin image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon kosher salt
3/4 cup cold, unsalted butter, cut into 1/2-inch pieces
2 egg yolks, beaten with 1 tablespoon of water
1 cup sugar
10 large Granny Smith apples, peeled, quartered and cored
2 tablespoons unsalted butter, melted
1 1/2 tablespoons chopped fresh rosemary

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

APPLE AND ROSEMARY TART



Apple and Rosemary Tart image

It's hard to believe how delicious this very simple tart is -- don't be tempted to spice it up. I have made it many times and it is never fail. From Susan Hermann Loomis.

Provided by Chef Kate

Categories     Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1/2 teaspoon coarse salt
7 tablespoons unsalted butter, cold and cut into small pieces
5 -6 tablespoons ice water
1 tablespoon fresh rosemary
6 tart apples, peeled, cored and cut into 1/4-inch slices
2/3 cup sugar
1 egg
1 teaspoon water

Steps:

  • For the Pastry:.
  • Place the flour and salt in a good sized bowl.
  • Add the butter bit by bit and blend till the mixture resembles coarse meal.
  • Add the water bit by bit until the dough forms a ball.
  • Wrap in cling-film and let the dough sit at room temperature for one hour.
  • Note: The dough can be frozen and then, when you want it, thaw in the refrigerator.
  • Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix.
  • Pre-heat the oven to 425 degrees F.
  • Lightly flour your work surface and roll the dough out into a 14" circle.
  • Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around.
  • Gently fit the pastry against the sides of the tin.
  • Make the Filling:.
  • Mince the rosemary.
  • Place half the apples in the tart tin.
  • Sprinkle with half the sugar and all the rosemary.
  • Top with the remaining apples and the remaining sugar.
  • Bring the edges of the crust up and over the apples--it will partially cover the top of the tart.
  • Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette.
  • Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
  • Remove from the oven and place the tart tin on an over-turned bowl to remove the sides.
  • Let the tart cool to lukewarm or room temperature before serving.

Nutrition Facts : Calories 403, Fat 14.8, SaturatedFat 8.9, Cholesterol 70.9, Sodium 209.6, Carbohydrate 65.3, Fiber 4.2, Sugar 36.7, Protein 4.8

APPLE AND ROSEMARY TARTE



Apple and Rosemary Tarte image

Provided by Susan Herrmann Loomis

Categories     Food Processor     Fruit     Herb     Dessert     Bake     Apple     Rosemary     Fall

Yield Serves 6 to 8

Number Of Ingredients 12

For the pastry:
1 1/2 cups all-purpose flour
Large pinch sea salt
7 tablespoons unsalted butter, chilled and cut in small pieces
5 to 6 tablespoons chilled water.
For the filling:
1 tablespoon fresh rosemary leaves
6 good-sized tart apples, cored, peeled and cut in 1/4-inch thick slices
2/3 cup sugar
For the egg wash:
1 small egg
1 teaspoon water

Steps:

  • Make the pastry:
  • Place the flour and salt in a food processor, and process to mix. Add the butter and process until the mixture resembles coarse cornmeal. With the food processor running, slowly add the water and process just until it is combined and the mixture is crumbly. Turn it out onto a lightly floured surface and gently press it into a ball. Let the pastry sit, covered, at room temperature for 1 hour.
  • Preheat the oven to 425°F.
  • Lightly flour a work surface, and roll out the pastry to a 14-inch circle. Roll the pastry around the rolling pin and unroll it in a 9 1/2 inch, removable bottom tart tin, with the edges of the pastry overlapping evenly all around. Gently fit the pastry against the sides of the tart tin.
  • Make the filling:
  • Mince the rosemary. Place half the apple slices in the pastry, sprinkle with half the sugar and the rosemary. Top with the remaining apples and the remaining sugar. Bring the edges of the pastry up and over the apples- they won't completely cover the apples, which is fine.
  • Make the egg wash:
  • Whisk together the egg and the water, and brush the pastry with the mixture. Place the tart tin on a baking sheet, and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
  • Remove from the oven and place the tart tin on an upturned bowl to remove the sides. Let the tart cool to lukewarm, or room temperature,then serve.

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