Tart Tatin Cooks Country Recipes

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MARTHA'S FAVORITE TARTE TATIN



Martha's Favorite Tarte Tatin image

This recipe comes from Martha's "Pies & Tarts."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 5

5 to 6 medium apples, such as Braeburn
3/4 cup granulated sugar
3 tablespoons water
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/2 recipe Pate Brisee for Plum Crumb Pie

Steps:

  • Halve and core apples. Set aside one half. Quarter remaining apples and transfer to a large bowl. Squeeze lemon over apple slices and set aside.
  • Combine sugar and water in a 9-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
  • Place reserved apples in center of skillet. Decoratively arrange remaining apple slices, cut side up, in skillet around reserved apples. Continue layering slices until level with top of skillet. Cut any remaining apples into thick slices to fill in gaps. If fruit does not completely fill pan, tart will collapse when inverted.
  • Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
  • Roll out pate brisee to a 10- to 11-inch circle, about 1/8 inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
  • Place pate brisee over apples and tuck edges. Transfer skillet to prepared baking sheet; transfer baking sheet to oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool 15 to 20 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.

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

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

TART TATIN COOK'S COUNTRY



TART TATIN COOK'S COUNTRY image

Categories     Dessert     Bake     Apple

Yield 8

Number Of Ingredients 13

Pastry Dough
1 1/3cups unbleached all-purpose flour, plus extra for work surfaces
1/4cup confectioners' sugar
1/2teaspoon table salt
8tablespoons unsalted butter (1 stick), chilled and cut into 1/4-inch pieces
1 large egg (cold), beaten
Caramelized Apples
8tablespoons unsalted butter (1 stick)
3/4cup granulated sugar, plus 1 tablespoon
3pounds Granny Smith apples (about 6 large 8-ounce apples), peeled, quartered, and cored
Cream Topping
1cup heavy cream, cold
1/2cup sour cream, cold

Steps:

  • 1. For the pastry: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into medium bowl; add egg and stir with fork until little balls form. Press balls together with back of fork, then gather dough into ball with hands. Wrap in plastic, then flatten into 4-inch disk. Refrigerate at least 30 minutes. (Can be refrigerated overnight; let stand at room temperature to warm slightly before further use.) 2. Unwrap dough and turn out onto well-floured work surface. Sprinkle with additional flour. Starting from disk center outward, roll dough into 12-inch circle, strewing flour underneath to prevent sticking. Slide lightly floured, rimless cookie sheet or pizza peel under crust (see illustration 1), cover with plastic, and refrigerate while preparing apples. Adjust oven rack to upper-middle position; heat oven to 375 degrees. 3. For the filling: Melt butter in 9-inch skillet or tarte Tatin pan; remove from heat and sprinkle evenly with sugar. Following illustrations 2 through 3, arrange apples in skillet. 4. Return skillet to high heat; cook until juices turn from butterscotch to rich amber color, 10 to 12 minutes. Remove skillet from heat and, using fork or tip of paring knife, turn apples onto uncaramelized sides (illustration 4). Return skillet to highest heat; boil to cook uncaramelized sides of apples, about 5 minutes longer. 5. Remove skillet from heat. Slide prepared dough over skillet (illustration 5), and, taking care not to burn fingers, tuck dough edges gently against skillet wall (illustration 6). 6. Bake until crust is golden brown, 25 to 30 minutes. Set skillet on wire rack; let cool about 20 minutes. Loosen edges with knife, place serving plate over top of skillet (illustration 7), turn tart upside-down, then remove skillet (illustration 8). Scrape out any apples that stick to skillet and put them back into place.

PEACH TARTE TATIN



Peach Tarte Tatin image

Making a successful tarte tatin is all about well-cooked pastry and rich, thick caramel sauce. The juices from the peaches will thin and lighten the caramel when it's in the oven, so make sure it's cooked long enough and is dark brown -- but not burnt -- before topping with the pastry. Don't be afraid to bake the pastry until it's very crisp and browned. It can take a while to fully cook through!

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 5

4 tablespoons unsalted butter
1/2 cup sugar
Pinch of salt
3 large peaches, pitted and cut into 8 wedges each
1 frozen sheet puff pastry, thawed

Steps:

  • Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
  • Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
  • Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.

APPLE TART TATIN



Apple Tart Tatin image

Provided by Food Network

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 8

2 cups (4 sticks) butter
2 cups sugar
1 vanilla bean split
1 cinnamon stick
2 tablespoons vanilla brandy
2 tablespoons orange juice
12 green apples, peeled, halved and cored
12 puff pastry disks

Steps:

  • Preheat oven 425 degrees F.
  • In a saucepan, melt the butter until slightly bubbly. Add the sugar and stir in with a wooden spoon. Once blended, add the vanilla and cinnamon stick and stir to combine and bring out the vanilla caviar. Continue simmering to make a caramel. Stir in the brandy and orange juice to deglaze the pan and continue cooking until it becomes a smooth caramel. Pour 2 ounces into the bottom of each of 6 ramekins, then place 4 pieces of apple in each 8-ounce ramekin. Top off with a little more caramel and bake 15 to 20 minutes until almost tender. Top with rounds of puff pastry and bake another 10 to 15 minutes or until the pastry is golden brown. Let cool and turn upside down onto a plate to remove from ramekins.

EASY TARTE TATIN (COOK'S ILLUSTRATED)



Easy Tarte Tatin (Cook's Illustrated) image

You can use this with apples or pears. Variation below. If using apples, be sure to use firm ones, preferably granny smith or golden delicious. To thaw puff pastry, thaw overnight in the fridge (preferred method). If you don't have that kind of time, thaw on the counter for 30-60 minutes. It should unfold easily, but feel firm. If seams crack, rejoin by rolling them smooth with a rolling pin. If the dough gets too warm and softens, place it in the freezer until firm again.

Provided by Debbie R.

Categories     Tarts

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 sheet frozen puff pastry (9x9.5-inch sheet, thawed)
8 tablespoons unsalted butter (1 stick)
3/4 cup sugar
2 lbs granny smith apples (4-5, peeled, quartered and cored)
1/4 cup heavy cream
2 tablespoons Grand Marnier (optional, see note)

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!

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