Grand Marnier Apple Tarte Tatin Recipes

CLASSIC FRENCH APPLE TARTE TATIN RECIPE

Steps:

• In a large bowl combine flour, sugar, and salt. Using your hands mix the cold butter into flour mixture until you see small pea-sized chunks. Add an egg and mix by hand until the dough comes together and looks smooth. Shape the dough into a disc. Wrap tightly in a plastic wrap. Refrigerate at least 2 hours or overnight.
• Combine flour, sugar, and salt in a food processor. Pulse couple of time to aerate the mixture. Add cold cubed butter. Pulse a couple of times until you see coarse pea-sized crumbs. Add an egg and pulse until everything just comes together. Invert the dough onto the surface. Knead the dough until it is smooth. Shape into a flat disc. Wrap tightly in a plastic wrap. Refrigerate at least 2 hours or overnight.
• Butter the 8.5 inches straight sided ovenproof pan generously. In a medium bowl mix sugar and vanilla bean seeds. Distribute sugar mixture evenly in the pan. Divide the butter on top of the sugar. Arrange apple slices with one cut side down in a circle motion pressing down the slices slightly.
• On the stovetop heat the pan over the medium-high heat. Cook apples until you see bubbles. Reduce heat to medium and continue to cook until the liquid turns beautiful golden brown (caramel) color, about 10 minutes. Immediately remove from heat.
• Preheat oven to 350 F.
• Generously flour the surface. Hit the dough couple of times with the rolling pin in different directions. This keeps the dough from cracking. Roll out the dough. With the sharp knife cut the circle slightly bigger in diameter than the pan. Arrange the dough over the caramelized apples. !Carefully tuck the edges of the dough between the apples and the pan on all sides.
• Bake tatin in the oven until the dough turns golden brown color, about 45-50 minutes.
• Remove from oven and let it cool slightly about 5 minutes.
• Prepare the large plate or cake stand you wish to serve apple tarte Tatin. Place the plate on top of the pan. Using oven mitts flip the pan.
• Serve warm or cold with whipped cream or ice cream.
• Enjoy ;)
• Adapted from [French Country Cooking|https://amzn.to/2A16CcM]

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

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!

EASY TARTE TATIN (COOK'S ILLUSTRATED)

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!

GRAND MARNIER APPLE TARTE

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.

EASY APPLE TARTE TATIN

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.

GRAND MARNIER APPLE TARTE TATIN

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.