Upside Down Apple Tart Recipes

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CARAMELISED UPSIDE-DOWN APPLE TART - TARTE TATIN



Caramelised Upside-Down Apple Tart - Tarte Tatin image

Two French impoverished French women earned their living by baking their father's favourite tart now known as Tarte Tatin. The apples in this tart are cooked in the caramel so that the flavours are deep inside the fruit. You will need a deep heavy 23-25 metal handled pan

Provided by Sherrie-pie

Categories     Pie

Time 1h45m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 10

2 1/2 kg apples (about 14-16)
1 lemon
125 g unsalted butter (softened)
200 g caster sugar
pastry dough
75 g unsalted butter
175 g plain flour
2 egg yolks
22 1/2 ml caster sugar
1 pinch salt

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.

Nutrition Facts : Calories 555.3, Fat 22.1, SaturatedFat 13.3, Cholesterol 101, Sodium 27.9, Carbohydrate 91.1, Fiber 8.6, Sugar 58.5, Protein 4.6

UPSIDE-DOWN APPLE PIE



Upside-Down Apple Pie image

This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. -Susan Frisch, Germansville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
5 to 7 tablespoons orange juice
FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
8 cups thinly sliced peeled tart apples (about 1/8 inch thick)
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

Steps:

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes. , Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. , In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently., On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry. , Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary)., Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.

Nutrition Facts : Calories 613 calories, Fat 26g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 270mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 4g fiber), Protein 5g protein.

UPSIDE-DOWN APPLE PECAN PIE



Upside-Down Apple Pecan Pie image

This is by far the best apple pie I've ever had, and anyone who likes apple pie who has tried it agrees, this is a wonderful variation of an all-American favorite. Enjoy with a scoop of vanilla ice cream.

Provided by TJ4GOD721

Categories     Desserts     Pies     Pecan Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

1 cup chopped pecans
½ cup firmly packed brown sugar
⅓ cup margarine, melted
1 pastry for a 9 inch double crust pie
6 cups Granny Smith apples - peeled, cored and sliced
¼ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
  • In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
  • Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
  • Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 55.7 g, Fat 33.2 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 326.2 mg, Sugar 30 g

EASY UPSIDE DOWN APPLE TARTE TATIN



Easy Upside Down Apple Tarte Tatin image

Make and share this Easy Upside Down Apple Tarte Tatin recipe from Food.com.

Provided by CountryLady

Categories     Tarts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

6 -8 large cooking apples
2 tablespoons lemon juice
6 tablespoons sugar
1/4 cup butter
1 frozen pie shell, slightly thawed or
1/2 packaged puff pastry, thawed
ice cream, whipped cream or cheese (optional)

Steps:

  • Peel, core& quarter apples; toss with lemon juice& 2 tbsp of the sugar.
  • Let stand& toss again so that sugar is completely dissolved.
  • In a 10 inch ovenproof skillet, melt butter over medium heat.
  • Sprinkle remaining sugar evenly over butter.
  • Stir just until sugar is dissolved& remove from heat.
  • Place as many apple wedges as you can into the pan.
  • They will actually stand on end but thats OK since they will shrink as the tarte cooks.
  • Place the pan back over medium heat and cook the apples for 20- 25 minutes or until syrup has formed a thickened caramel.
  • Cool slightly.
  • Gently roll out pie shell (or puff pastry) to fit slightly larger than the pan.
  • Place over the pan, trim edges& bake in preheated 400F oven for 20- 25 minutes or until pastry is crisp.
  • Turn out onto a large platter& serve.

TARTE TARTIN (UPSIDE-DOWN APPLE TART)



Tarte Tartin (Upside-Down Apple Tart) image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

2 1/2 sticks (20 tablespoons) butter, cut into small pieces
1 1/2 cups sugar
9 golden delicious apples, peeled, cored and halved
1 cup flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons butter, cut into small pieces

Steps:

  • For apples, preheat oven to 400 degrees. Scatter butter pieces and sprinkle sugar evenly in a 9 to 10-inch copper tartin pan or heavy baking pan. Tightly pack apple halves around inside edge of pan, reserve 4, standing upright, nestled against one another, with round side tilted down. Place 4 remaining halves in similar position in center of pan. (Apples will shrink as they cook and slip round side down into pan.) Bake for about 2 hours. Transfer pan from oven to stove top and cook over medium-high heat until butter and sugar caramelize to a rich brown, 15 to 20 minutes. Remove from heat, and gently ease sticky apples away from side of pan with a knife. Refrigerate overnight so that apples firm up and "confit" further.
  • For pastry, preheat oven to 350 degrees about 1 hour before serving tart. Sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse crumbs. Sprinkle in 3 tablespoons ice water and work dough until it just holds together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll out dough on a floured surface into a 12-inch circle. Drape pastry over apples and pan. Roll the rolling pin across of pan to cut off excess pastry and allow pastry to fall over apples against the inside edge of pan. Bake in oven (still at 350) until pastry is flaky and golden, about 20 minutes. Remove from oven, place a flat ovenproof platter on top of tartin pan and invert quickly and carefully. Do not unmold yet. Reduce heat to 300 degrees and return platter and pan to oven for 10 minutes. Remove tartin pan and serve warm.

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