APPLE TATIN RECIPES

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APPLE TART TATIN RECIPE | ANNE BURRELL | FOOD NETWORK



Apple Tart Tatin Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     dessert

Total Time 2 hours 50 minutes

Prep Time 40 minutes

Cook Time 55 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick butter, cut into pea size pieces
1 cup all-purpose flour, plus extra for rolling
1/4 cup sugar
Pinch salt
1 lemon, zested
1 egg yolk
2 to 3 tablespoons ice water
1 cup sugar
1/4 cup apple cider
1/2 lemon, juiced
1 vanilla bean, seeds scraped
1 stick butter, cut into pats
6 apples, such as Golden Delicious, Granny Smith, McIntosh or your favorite baking apple, peeled, cored and quartered
Mascarpone cheese mixed with 2 tablespoon sugar, for garnish

Steps:

  • To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.
  • Preheat the oven to 425 degrees F.
  • To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
  • Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.
  • Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
  • Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.

TARTE TATIN | FRUIT RECIPES | JAMIE OLIVER RECIPES



Tarte Tatin | Fruit Recipes | Jamie Oliver Recipes image

Light, golden puff pastry with soft juicy fruit and crisp caramel is a great combination!

Total Time 50 minutes

Yield 6

Number Of Ingredients 7

plain flour for dusting
500 g puff pastry
5 small eating apples approximately 800g, a mixture of sweet and acidic varieties
100 g golden caster sugar
100 ml Calvados
1 vanilla pod halved lengthways, seeds scraped out
50 g butter cubed

Steps:

    1. Preheat your oven to 190˚C/375˚F/gas 5. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it’s just over 0.5cm thick. This will be enough to cover the ovenproof frying pan you’ll be cooking the tarte Tatin in, leaving about 5cm extra around the edge. Put the pastry to one side for now. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core.
    2. Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. Just please remember never ever to touch or taste hot caramel, as it can burn really badly.
    3. Once the caramel looks and smells delicious – it should be a lovely chestnut brown – add your halved apples. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Add the cubed butter, then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges – it’s best to use a wooden spoon so you don’t touch the caramel.
    4. Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven. To make it look like a tarte Tatin you need to turn it out, which isn't hard – but you do need to be careful with that hot caramel. So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out. Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of crème fraîche or ice cream.

Nutrition Facts : Calories 586 calories, FatContent 29.6 g fat, SaturatedFatContent 18.8 g saturated fat, ProteinContent 4.7 g protein, CarbohydrateContent 67.2 g carbohydrate, SugarContent 38.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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