Caramelised Fruit Tarte Tatin Upside Down Pastry Pie Recipes

TARTE TATIN

Steps:

• Put flour, 1 tablespoons sugar, and salt in the bowl of a food processor and pulse to mix. Add chilled butter and pulse 15 to 20 times until butter is in pea-sized pieces. Remove the lid and pour in the ice water. Pulse until the dough starts to form clumps and will hold together when you press it. Transfer the dough to a large square of waxed paper on a work surface and form it into a ball, then flatten it into a disk. Cover with a second sheet of waxed paper, the same size, and roll it to the edges of the waxed paper, into a 12-inch circle. Chill it in the fridge for at least 1 hour.
• Preheat the oven to 400ºF. Pour the lemon juice into a large bowl. Peel the apples. Slice them in half. Slice each half into 4 wedges, and trim out the cores. Put the apple wedges in the bowl and toss with the lemon juice. Set aside. Melt the stick of butter in a large cast iron or other oven-ready skillet. (I use a 12-inch skillet for this recipe. If you have a smaller skillet, proceed with the recipe as is, scooping out some of the caramelized apples before adding the dough on top, if they are overflowing. You will also need to trim more off the edges of your dough as you lay it on top of the apples.) Once the butter is melted, add the sugar and stir constantly over medium heat for about 5 minutes, until the mixture turns a light caramel color, but is still grainy. Remove the skillet from the heat and spoon the apples on top. (Don't worry if it seems like too many apples. They shrink a lot as they cook) Return the skillet to medium heat and cook, tossing and stirring gently and constantly, with a wooden spoon, for 10-15 minutes. The apples will release their juices and everything will bubble and thicken and caramelize.
• When you have a light caramel color and sticky thick looking bubbles, remove the skillet from the heat. Using a butter knife, gently nudge the apples into a pretty pattern, rounded side down. Pile extra apples on top. They will sink down as they cook. Remove your dough from the fridge and peel off the waxed paper. Lay it over the top of the skillet, trimming off any excess with a sharp knife or scissors. Let it soften enough to tuck down the edges between the apples and the side of the skillet. Poke four little holes in the dough for steam to escape. Place the skillet in the middle of the oven and bake for 30 minutes or so, until the crust is light golden brown.
• Remove the skillet from the oven. Run a knife around, between the crust and the edge of the skillet. Place a plate that is a bit larger than the skillet over the top of the skillet. Using oven mitts and a lot of determination to hold the plate and the skillet together, perform a quick flip. Carefully lift the skillet up and make any necessary repairs. Serve with a dollop of ice cream, whipped cream, or Crème fraîche and enjoy!

CARAMELISED UPSIDE-DOWN APPLE TART - TARTE TATIN

Steps:

• Make a well in the centre of the flour. Put the egg yolks, sugar and a pinch of salt in the centre of the well, then add the butter and the water. Mix with your fingertips until the crumb stage. Use more water at your discretion. The dough must be very smooth. Shape into a ball and chill until firm.
• Melt the butter in a frying pan.When it starts to sizzle add the sugar all at once. Cook over medium heat, stirring now and then with a wooden spoon until caramelised to a deep golden brown. Cook gently once it starts to colour because it burns easily. This will take about 3 - 5 minutes. Remove from the heat and allow to cool until tepid.
• Arrange the apple halves upright in concentric circles to fill the pan. The apples will shrink during cooking so pack it in tightly. Cook the apples over high heat until caramelised, 15 - 25 minutes. Turn the apples over to caramelise on both sides - use a fork. Remove the pan from heat and let cool 10 - 15 minutes.
• Roll out the pastry into a round 2.5 cm larger than the frying pan. Roll up the dough around the rolling pin and transfer to the pan. Drape the dough over the pan. Tuck the edges of the dough down around the apples. Bake the tart in the heated oven until the crust is golden brown. 20 - 25 minutes.
• Let the tart cool until tepid in the pan then unmould it. Set a serving plate on top of the pan, hold firmly together and invert the two. If the apples stick to the pan, remove and replace on the tart. If any caramel remains, use it on the apples.
• Serve with creme fraiche.