Rye Tarte Tatin Recipes

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TARTE TATIN



Tarte tatin image

Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time

Provided by Raymond Blanc

Categories     Afternoon tea, Dessert, Treat

Time 1h35m

Number Of Ingredients 6

300g all-butter puff pastry
plain flour, for dusting
6 dessert apples (about 900g/2lb), such as Braeburn, Cox's Orange Pippin or Adam's Pearmain
100g golden caster sugar
85g unsalted butter (60g/21/4oz chilled and diced, 25g/1oz melted)
crème fraîche (full-fat please!) or high-quality vanilla ice cream, to serve

Steps:

  • Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
  • Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
  • To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
  • Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
  • Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

RYE TARTE TATIN



Rye Tarte Tatin image

Rye flour adds an earthy flavor and soft, cakey texture to this otherwise classic tarte Tatin, which is topped with glossy, nearly candied apples cloaked in caramel. A tangy yogurt sorbet offsets the sweetness, but crème fraîche, a dollop of sour cream or a spoonful of plain Greek yogurt would also work nicely as an accompaniment. This recipe is adapted from the chef Moko Hirayama, who serves it at Mokonuts, the Paris restaurant and cafe she owns with her husband, the chef Omar Koreitem.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

1/2 cup/100 grams granulated sugar
3 tablespoons flavorful honey, such as chestnut
Pinch of kosher salt
32 ounces/945 milliliters Greek yogurt
Fresh lemon juice (from 1 lemon), to taste
1 cup/130 grams rye flour
1 cup/130 grams all-purpose flour
3/4 teaspoon fine sea salt
14 tablespoons/195 grams cold butter (1 3/4 sticks), cubed
3/4 teaspoon cider vinegar
1/4 cup/60 milliliters cold water
1/2 cup/115 grams unsalted butter (1 stick), softened
2/3 cup/135 grams granulated sugar
4 pounds cooking apples, such as Winesap, Granny Smith or Rome (about 8 large)

Steps:

  • Make the sorbet, if desired: In a small pot, combine sugar, honey, salt and 1/2 cup/120 milliliters water. Bring to a boil, then reduce heat and simmer until sugar is dissolved, 3 to 5 minutes.
  • In a large bowl, whisk the yogurt until it loosens, then whisk in honey syrup and lemon juice to taste. Chill mixture until very cold, at least 2 hours. Freeze the sorbet in an ice-cream machine according to manufacturer's instructions. Transfer to a container and store in freezer. Sorbet can be made up to 1 week in advance.
  • Make the crust: In the bowl of a food processor, pulse together rye flour, all-purpose flour and salt. Briefly pulse in butter, then drizzle in cider vinegar and cold water. Pulse until dough starts to come together, drizzling in more water if it looks too dry (you may need to add several more tablespoons). Remove dough from food processor, pat into a disc, and wrap in plastic wrap. Chill for at least 1 hour and up to 5 days. (You can also make the dough by hand, cutting the butter into the flour mixture using two knives or a pastry cutter and drizzling in the cider vinegar and water.)
  • Heat oven to 400 degrees, and place a rimmed baking sheet on a rack in the middle of the oven.
  • Prepare the apple filling: Brush bottom and sides of a deep 10-inch sauté pan with softened butter, then sprinkle evenly with sugar.
  • Peel apples. Cut down one side of the apples as close to the core as possible. Rotate and cut the opposite side, so you end up with two large rounded pieces (the apple "cheeks"). Cut off the remaining smaller pieces on the sides, keeping them separate. Arrange as many of the apples cheeks, round side down, as you can fit in one layer in the prepared sauté pan, snuggling them together. Top with all of the remaining apple pieces, big and small. You will have two layers of apples.
  • On a lightly floured work surface, roll dough out to a 12-inch circle. Trim into an 11-inch circle and prick all over with tines of a fork. Place on top of apples and tuck excess into the sides.
  • Place skillet on a burner over high heat and cook until bubbling juices turn deep amber and smell like caramel and brown butter, 13 to 20 minutes. (Lower heat to medium-high if it starts to bubble too vigorously.) The juicier the apples, the longer this will take. The pastry will start to melt over the apples and that is O.K.
  • Transfer skillet to the rimmed baking sheet in oven and bake until crust is golden brown, 35 to 45 minutes. Transfer to a rack and let cool for 5 minutes.
  • If you made the sorbet, take it out of the freezer about 20 minutes before serving (otherwise it may be too hard to scoop).
  • To serve, run a butter knife along the inside edge of the skillet to dislodge any stuck pastry. Put a large serving platter over the skillet and, quickly and carefully using oven mitts, flip the tart onto the serving platter. Cool for at least 15 minutes, then slice and serve, with the sorbet if you like.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 10 grams, Carbohydrate 91 grams, Fat 38 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 24 grams, Sodium 294 milligrams, Sugar 55 grams, TransFat 1 gram

TARTE TATIN



Tarte Tatin image

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 6 servings

Number Of Ingredients 11

3/4 cups flour
1/4 cup cake flour
2 tablespoons sugar
6 tablespoons chilled butter, diced
2 tablespoons chilled vegetable shortening
1/4 cup ice water, or as needed
6 Golden Delicious apples, cored, peeled and halved
1 lemon, zested and juiced
11/2 cups sugar
6 tablespoons unsalted butter
Whipped cream or vanilla ice cream, as accompaniment

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.

PEAR TARTE TATIN



Pear Tarte Tatin image

Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.

Provided by Bibi

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 9

1 (15 ounce) package ready-to-use refrigerated pie crust
⅛ teaspoon ground nutmeg
½ teaspoon ground ginger
2 tablespoons white sugar
5 firm pears
2 tablespoons good quality bourbon whiskey
4 tablespoons unsalted butter
⅔ cup white sugar
1 pinch salt

Steps:

  • Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
  • Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
  • Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
  • Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
  • Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
  • Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
  • Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
  • Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
  • Allow to sit 15-20 minutes, then serve warm.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 58.1 g, Cholesterol 15.3 mg, Fat 22.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 274.3 mg, Sugar 30 g

TARTE TATIN



Tarte Tatin image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 10 servings

Number Of Ingredients 8

6 firm apples such as Granny Smith, Pink Lady or Honeycrisp
4 tablespoons (1/2 stick) salted butter, softened
1 cup sugar
Pinch of kosher salt
Caviar from 1 vanilla bean
Juice of 1/2 lemon
1 sheet puff pastry, chilled
Whipped cream, for serving

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.

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beetroot-tarte-tatin-with-rye-crust-recipe-good-food image
2018-06-19 Although tarte tatin is typically a dessert, this version is decidedly savoury. Sure, there is sweetness in the honey and beetroot but I counter that with acidity from the vinegar, nuttiness from the rye …
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Total Time 2 hrs
Category Lunch
  • 1. To make the dough place the flours, salt and sugar in a bowl and mix to combine. Drop in the cold butter and, using your fingertips, rub the pieces of butter into the flour until you are left with shaggy pieces of butter mixed with flour. The biggest chunks of butter should be no larger than a pea. Add in the water a little at a time. When you have added nearly all the water, stop and give the dough a good knead. If it holds together well and there is no flour left in the bottom of the bowl, stop there. If the dough still looks crumbly, add a bit more water and knead again. The goal is to have a dough that holds together without looking cracked or dry while not being over-kneaded. If you still see bits of butter in the finished dough, that's a good sign. Form the dough into a disc, wrap in plastic and refrigerate for at least an hour or overnight. You can even freeze the dough for later.
  • 2. To roast the beetroot, preheat oven to 200 degrees and place a baking stone in the oven, if you have one. Wash and trim beetroot and place in a shallow baking tray. Add 3 tablespoons of olive oil, a good splash of water and some salt, shake everything around so the beetroot are nicely coated. Cover the tray in aluminium foil and bake for about 40 to 50 minutes, or until tender. Check doneness by piercing with a small knife. A knife should go through fairly easily, but you don't want them to become mushy. Remove the foil and allow to cool. When cool, rub to remove the skins (or peel if they don't come off easily). Trim the top and root end of the beetroot so they are flat and roughly the same height.
  • 3. In a 20-centimetre ovenproof cast-iron pan, heat the honey and vinegar until bubbly, then place all the beetroot into the pan, flat sides down. Squeeze in as many as possible – the tart is more impressive if the beetroot are packed in tightly. Sprinkle them with a bit of salt.
  • 4. Remove the dough from the fridge and roll out as thinly as possible. Place over the beetroot with the pastry edges hanging over the pan. Using scissors, cut around the edge of the pan (be careful as it will still be hot), leaving a 2-centimetre overhang. Save this excess dough for another use or discard. Tuck the overhanging pastry around the beetroot into the pan. Cut a small slit in the centre of the dough to allow steam to escape.


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ENDIVE AND BRIE TARTE TATIN - LA CUISINE DE GéRALDINE
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  • To make the crust: Use a food processor, mixer, or pastry blender/fork to roughly blend together the flour, sugar, salt, and butter.
  • Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones., Add the egg yolk and water, mixing to make a cohesive dough; add a bit more water if necessary., Form the dough into a disk, wrap, and chill while preparing the filling., Preheat the oven to 375°F., To make the filling: Working over medium to high heat, melt the butter in the bottom of a burner-safe, oven-safe 9" to 10" round pan, such as a cast iron skillet.
  • Add the salt followed by the sugar, and stir until dissolved., Cook the butter and sugar, stirring constantly, until it caramelizes to a golden, amber color.
  • Depending on the specific strength and level of your stovetop heat, this can take anywhere from 5 to 15 minutes., Remove from the heat and arrange the apple quarters in concentric circles in the pan, rounded side down and cut side up; pack them in tightly so they all fit., Drizzle the apples with the boiled cider or apple juice concentrate.


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