The Classic Tarte Tatin With Brandy Chantilly Cream
Tarte Tatin is one of the worlds most famous desserts. The classic upside down caramel apple tart owing its name to the Tatin sisters. But the popular dish on the menu at Hotel Tatin in France was called Tart Solognote. It wasn't until after the sisters died that the famous dish appeared as Tart Tatin on the menu at Maxims hotel in Paris... and the rest is history!
In this video I share the Tart Tatin recipe I prepared at Buckingham Palace for the Queen and her guests. Delicious caramelized apples atop a buttery melt in your mouth pastry base and laden with caramel sauce and brandy infused whipped cream. A real show stopper at the table. Enjoy!
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Tart Tatin
Serves 6
For the Caramel;
2 cups sugar
1 cup water
For the base;
1 ¼ cups flour
1 ½ sticks butter
¼ cup Lard
3 Tbs cold water
For the topping;
2 lb Granny Smith’s apples – peeled and sliced
½ stick butter
zest and juice of 1 lemon
¼ cup sugar
1 cup heavy cream
¼ cup sugar
2 TBS brandy
1)Pre heat the oven to 350 degrees and Prepare the base by rubbing the butter and lard into the flour and gradually adding the water. Chill the paste for at least 1 hour for the fat to set up.
2) Prepare the caramel by bringing the sugar and water to a boil in a small heavy based pan. Whisk once it comes to a boil and then boil without stirring until it is golden and caramel colored. Pour about a 1/3 into the bottom of a 9 inch cake tin. So that it covers the bottom and allow it to cool. Carefully add about ½ cup of water to the caramel remaining in the pan and leave to cool.
3) Prepare the apples by melting the butter in a skillet and adding the sugar, apples and lemon zest and juice. Cook for about 5 minutes until the apples start to soften. Remove from the heat and allow to cool, tilting the skillet so that the juices run off the apples.
4) Lay the apples in a pattern in the cake tin and top with the remaining apples. Roll out the paste to about ½ inch thick and place over the top of the apples – cutting around the edges of the cake tin.
5) Place in the oven for about 20 minutes or until the caramel starts to bubble around the edges of the paste. Remove from the oven and invert onto a warm plate. Pour the remaining caramel sauce over the top of the apples and serve with Chantilly cream.
6) Whip 1 cup of cream and ¼ cup sugar until almost stiff, whisk in 2 TBS brandy, or to taste.
theroyalchef.com
Like Apple Pie, But Better! Amazing French Spiral Apple Tart Tatin Recipe - Glen And Friends Cooking
This is a crazy apple pie like dessert that has flavour through the roof! Spiral Apple Tart Tatin - La Tatin William Lamagnère Style
Ingredients:
150g sugar
30 mL (2 Tbsp) water
10 mL (2 tsp) corn syrup
35g (2 Tbsp) salted butter
5 mL (1 tsp) soy sauce
7-9 tart cooking apples
1 square puff pastry
Icing sugar to dust
Method:
Preheat the oven to 160°C (325ºF).
In a saucepan; combine and melt the sugar, water, and corn syrup together.
Cook until you reach a golden caramel.
Remove from the heat, stir in the butter and soy sauce.
Pour into a greased 9 cake tin.
Cut long continuous strips off the apples and roll them up until you get a roll the size of the cake tin.
Place the apple roll on top of the caramel.
Bake for 30 minutes.
Remove from the oven and compact the apples, place back in the oven for an additional 25 minutes.
Cut a disc of puff pastry to fit the cake tin.
Place on a parchment lined baking sheet and dust with icing sugar.
Bake for 25min at 160°C (325ºF), or until puffed and caramelised.
Place the baked puff pastry caramel side towards the apples inside the cake tin.
Carefully flip onto a serving platter and unmold.
Served with a little whipped or ice cream.
Video by William Lamagnère:
Recipe by William Lamagnère:
#LeGourmetTV #GlenAndFriendsCooking
welcome friends welcome back to the kitchen today we're going to do a take on a tart tatin the method I'm going to use today was popularized by a french chef patisier William Lamagnère but I'm not going to fully follow his recipe I'll link to his recipe below I'm going to make some changes along the way because he uses some ingredients that I can't get readily here where I live especially the apples none of the local growers grow the Pink Lady apple that he uses and I'm going to change the caramel a little bit because he uses a very specific french olive oil that although I can get it it's so super expensive that I don't know that it's going to bring anything special for me so I'm going to change the caramel sauce to be a little bit more like the one they use at Noma.
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BEST Apple Tarte Tatin Recipe!
Upside down apple pie! This french classic is definitely worth a go and a great way to use up apples at the end of the season. The mixture of apples and caramel is a winner every time! Get the recipe here:
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I was BLOWN AWAY by this Apple Tarte Tatin
This easy-to-make tarte Tatin recipe has only 6 ingredients and comes together in under 1 hour for an unbelievably delicious dessert. You will love the simplicity and flavors in this class tart recipe.
Tarte Tatin is a famous French upside-down apple tart. It’s made by covering the bottom of a skillet or cake pan with butter and sugar until it caramelizes, and then apples are layered on top. It is then covered in a simple dough like a pie crust called shortcrust pastry dough and then baked until finished.
The tart is said to be created by two French sisters who live in the Loire Valley and made a living serving this tart. The classic name for this dish is tarte des demoiselles Tatin, which translates as the tarte of two unmarried women named Tatin. Fun story.
PRINT OFF THIS RECIPE AT:
Ingredients for this recipe:
For the Short Crust Pastry Dough
• 2 cups all-purpose flour
• ½ teaspoon sea salt
• 1 tablespoon castor sugar
• 6 tablespoons cold unsalted butter, cut up
• 1 large egg
• Cold water
For the Filling
• ½ cup castor sugar
• ¾ cold stick unsalted butter, cut up.
• 4 large peeled, cored and quartered Braeburn apples