Tarte Tatin Food

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TARTE TATIN

2022-02-13



Tarte Tatin image

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 6 servings

Number Of Ingredients 11

Ingredients:

  • 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.

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

2017-04-27



French-Style Apple Tart (Tarte Tatin) Recipe by Tasty image

Here's what you need: puff pastry, apple, water, sugar, unsalted butter, vanilla ice cream

Provided by Alvin Zhou

Categories     Desserts

Yield 5 servings

Number Of Ingredients 6

Ingredients:

  • 1 sheet puff pastry, thawed
  • 1.5 kg apple, preferably Honeycrisp or Granny Smith
  • 3 tablespoons water
  • ½ cup sugar
  • 3 tablespoons unsalted butter
  • vanilla ice cream, for serving

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!

Nutrition Facts : Calories 387 calories, Carbohydrate 36 grams, Fat 25 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams

TARTE TATIN

2015-10-06



Tarte Tatin image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 10 servings

Number Of Ingredients 8

Ingredients:

  • 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.

Top Asked Questions

  1. How to cook a tarte Tatin?
    Instructions Heat the oven to 375°F. Peel and core the apples. Start the caramel sauce. Add the apples to the sauce. Cook the apples until caramelized. Top with the pie crust. Bake the tarte Tatin. Cool the tarte Tatin briefly. Invert the tarte Tatin. Remove the skillet and make presentable. Serve warm with ice cream or crème fraîche.
  2. What is a tarte Tatin Apple?
    Toffee apples for grown-ups, the tarte tatin is all about the flavour of the fruit – crisp pastry, firm, juicy apples and that sweet, buttery caramel topping, holding the whole lot together. We may grow the best varieties, but the French really know what to do with them. 1.
  3. What goes well with Caramel Tarte Tatin?
    Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche (“full fat, please,” says Raymond) or vanilla ice cream. Equipment and preparation: You will need a 20cm/8in tarte Tatin dish.
  4. How thick should puff pastry be for a tarte Tatin?
    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.

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2022-02-13
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2022-02-13
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TARTE TATIN RECIPE : SBS FOOD
2022-02-13Resting time 30 minutes. Preheat oven to 190ºC. Roll out pastry to 5 mm thickness and set aside to rest for 30 minutes. Heat pan over a medium–high heat, add butter and sugar and cook for 8 ...
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Category Dessert
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TARTE TATIN RECIPE | EPICURIOUS
2004-08-20 Step 2. Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a …
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3.5/5 (60)
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CLAY-POT TARTE TATIN RECIPE - PAULA WOLFERT | FOOD & WINE
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From foodandwine.com
5/5 (73)
Total Time 2 hrs 45 mins
Servings 8
See details


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2011-03-01 With the rack in the middle position, preheat the oven to 200 °C (400 °F). In a 25-cm (10-inch) cast iron skillet, bring the sugar, water and butter to a boil. Simmer over high heat until golden brown. Add the apples and stir to coat. Sauté for 2 …
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4/5 (19)
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Category Desserts
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2022-02-13Tarte Tatin could be described as an upside-down apple pie, but that would be selling it short. Yes, it is an apple filling cooked with a crust on top, but it is so much more. The apples are first pan-cooked in a butter-sugar caramel. Then a buttery crust is placed over the apples, and the whole deal is transferred to the oven. When the finished tart is flipped, you have a perfectly …
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TARTE TATIN | TRADITIONAL DESSERT FROM LAMOTTE-BEUVRON, FRANCE
2022-02-13Traditional Tarte Tatin. READY IN 1h 40min. This recipe, dubbed as the original, was adapted from La Confrérie de Lichonneux de Tarte Tatin, an association dedicated to the preservation and promotion of the traditional tarte Tatin. To make the dessert, you will need a tart pan that is 24cm in diameter and has a 5cm high rim.
From tasteatlas.com
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THE ULTIMATE TARTE TATIN | CANADIAN LIVING
2014-09-25 In large bowl, whisk together flour, sugar and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Whisk egg yolk with ice water; drizzle over flour mixture. Toss with fork until mixture clumps; if necessary, add up to 2 tsp more ice water. With floured hands, quickly press into 1-inch (2.5 cm) thick disc.
From canadianliving.com
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TARTE TATIN RECIPES - BBC FOOD
2022-02-13Tarte tatin. by Raymond Blanc. Tarte tatin is one Raymond Blanc’s favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of …
From bbc.co.uk
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FOOD: TARTE TATIN TAKES APPLES TO A NEW LEVEL | THE STAR ...
2019-11-01 Food: Tarte Tatin takes apples to a new level Back to video Legend has it that in 1898, one of the Tatin sisters who owned a hotel in France left …
From thestarphoenix.com
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TARTE TATIN RECIPE | JAMES BEARD FOUNDATION
2022-02-13This French upside-down apple pie, tarte tatin, is baked in a skillet—not a pie pan—with the bottom crust on top.The key to a successful tarte lies in the type of skillet you use. Cast iron, enameled cast iron, or a special tarte tatin mold, available at many kitchenware shops, are best. In any case, it should be heavy-bottomed, with a handle that can withstand the heat of the oven.
From jamesbeard.org
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TARTE TATIN: ALL ABOUT TARTE TATIN - FINE DINING LOVERS
2018-01-19 The name of Tarte Tatin comes from the Hotel Tatin, which is just south of Paris, in Lamotte-Beuvron.A pair of sisters, Caroline and Stephanie Tatin, ran the hotel in the early 1880s.Stephanie, the story goes, was baking for the day’s meal, and had intended to make a traditional apple pie (with crust on top and on the side, not just the bottom). ). Distracted that …
From finedininglovers.com
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TARTE TATIN RECIPE GORDON RAMSAY WITH INGREDIENTS ...
2011-10-20 · 2021-11-12 · Gordon ramsay apple tarte tatin · tarte tatin masterchef recipe. Originally invented by the tatin sisters at the beginning of the 20th century, tarte tatin recipes have become a french classic. Subha presents a pear and apple tarte tatin with rosewater and cardamom crème anglaise. For more recipes like this, join maggie's food club. …
From tfrecipes.com
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FOOD WISHES VIDEO RECIPES: TARTE TATIN – SEE WHAT THE ...
2012-09-26 When I looked at some other tarte tatin recipes on YouTube, I noticed that very few showed the “flip on to the plate” step. They would just skip from the out of the oven shot to the final beauty shot. The reason of course, is that very few tarte tatins come out of the hot pan perfectly, and if they showed that, then you may not think they are as awesome as their profile …
From foodwishes.blogspot.com
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BEETROOT TARTE TATIN - SORTEDFOOD
2022-02-13Fry The Beetroot. Heat the oil in an ovenproof frying pan and chuck in the beetroot wedges to fry for 2-3 minutes as you move them about a bit. Add the thyme and a pinch of salt and pepper then fry for another minute before adding the sherry vinegar, port and sugar. Cook for a couple of minutes until the sugar and vinegar becomes a sticky glaze.
From sortedfood.com
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HOW TO COOK PERFECT TARTE TATIN | FRENCH FOOD AND DRINK ...
2022-02-131 medium egg, beaten. 1. Peel, halve and core the apples, then put in the fridge, uncovered, for 24 hours. 2. Put the sugar into a 20cm heavy-based ovenproof frying …
From theguardian.com
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CLASSIC TARTE TATIN | CANADIAN LIVING
2010-09-26 Method. In large bowl, stir together flour, sugar and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk egg yolk with water; drizzle over flour mixture and toss with fork until in clumps. With floured hands, form into ball; press into 1-inch (2.5 cm) thick disk. Wrap and refrigerate for 30 minutes.
From canadianliving.com
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TARTE TATIN | CANADIAN LIVING
2005-07-14 Preheat oven to 425°F (220°C). In large bowl, combine flour, sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs. In measuring cup, stir vinegar with enough ice water to make 1/4 cup (50 mL). Drizzle over flour mixture, stirring with fork until dough holds together when pressed and adding a few more drops ...
From canadianliving.com
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TARTE TATIN AUX POMMES A FRENCH CLASSIC - PERFECTLY PROVENCE
2022-02-13As you know, I am a big fan of traditional foods. One of my favourites is the Tarte Tatin, an upside-down apple tart. While there are many upside-down tarts and cakes in French cuisine (tartes renversées, gateaux renversés) the one named Tatin is made with apples. The Tarte Tatin was created (by mistake) in the 1880s by sisters Stéphanie and Caroline Tatin, owners …
From perfectlyprovence.co
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TARTE TATIN RECIPES | BBC GOOD FOOD
2022-02-13Beetroot & red onion tarte tatin. A star rating of 4.5 out of 5. 53 ratings. Try this vegan tart for a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration. 1 hr 30 mins. Easy.
From bbcgoodfood.com
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