How To make Apple Tarte Tatins Part 2
(See Part 1)
Preheat the oven to 375 degrees F. Position the rack in the bottom third of the oven. Roll out the dough and cover the apples according to directions for Tarte Tatin Pastry (see recipe below). Bake until the crust is golden brown, about 25 to 30 minutes. Remove from the oven and let cool for 10 minutes Run a knife around the edge of the tarte to loosen it. Place in a large plate or platter over the skillet and carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve. Tarte Tatin Pastry: Makes 2 Tartes Tatin pastrys shells. Combine the flour and salt in a large mixing bowl. Add the butter. Rub the flour and butter between your fingers until most of the butter is incorporated and only pea-size pieces remain. Whisk together the egg yolk and water. Add the flour mxture and stir until dough begins to come together. Gently press the dough into a ball. Refrigerate until firm but not hard, about 30 minutes. (If made ahead let dough stand at room temperature until pliable but still cold) Do not roll out until just before the fruit is finished cooking. To roll out the pastry flour a work surface and rolling pin well. Divide the dough in half. (Freeze the remaining dough if not needed) Pat the dough into a flat disk then roll it out into a circle almost 1/4 inch thick and at least 11 inches in diameter, flouring the surface and the rolling pin frequently to prevent sticking. Carefully place the pastry over the fruit in the skillet. Trim the dough to 1/2 inch larger than the skillet Tuck the overhanging dough in around the fruit. Recipe from " A Well Seasoned Appetite." by Mplly O'Neill
How To make Apple Tarte Tatins Part 2's Videos
Classic Tarte Tatin Recipe
Tarte Tatin is one of the most known French pastries. The famous pattern of caramelized apples on puff pastry is known all around the world. While this dessert looks beautiful and elegant and seems hard to make, it's actually pretty easy to make authentic Tarte Tatin at home.
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Ingredients:
For the pastry:
1 sheet Puff pastry
For the caramel:
1/2 cup (100g) Sugar
3 tablespoons Water
1/4 cup (60g) Butter
For the apples:
8-10 Apples
5 tablespoons (75g) Butter
1/3 cup (80ml) tablespoons Water
1/4 teaspoon Cinnamon (optional)
Directions:
1. Preheat oven to 375F (190C). Prepare a 9-inch (23cm) round cake pan.
2. Make the caramel: in a saucepan combine sugar and water. Heat over medium heat until sugar dissolved. Be careful not to burn. Once sugar is completely melted and reached a deep amber color, remove the saucepan from heat. Immediately add butter (Be careful, as the caramel will bubble up) and whisk until butter is melted and incorporated. Turn the heat on, cook, stirring constantly, for 2 minutes, until thickens.
3. Pour the caramel to the bottom of the pan, spread evenly and set aside.
4. Cook the apples: Peel the apples, then cut in half and remove the core. Cut each half into 2 pieces.
5. In a medium sized pan melt butter, add water, cinnamon (optional) and stir. Add the apples, mix and make sure all the apples are coated with butter. Cover and cook for 10 minutes or until half cooked. Stir every 2-3 minutes.
6. Assembly: arrange the apples quarters very tightly over the caramel.
7. Roll the puff pastry on a lightly floured surface and cut a 9-inch (23cm) circle.
8. Lay the circle of puff pastry on top of the apples. Tuck the puff pastry down the sides of the pan. Gently pierce the pastry with a fork or a knife.
9. Bake for 35-40 minutes, or until the pasty is golden brown. Allow to cool slightly.
10. Invert the pan onto a large serving plate.
11. Serve and enjoy!
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.
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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
How to make tarte tatin - BBC Good Food
Learn how to make a tarte tatin that combines crisp pastry with dark sticky caramel and sweet apples. This French dessert can be altered to incorporate different fruits such as mangos or pears and can be prepared days before.
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How to Make French Tarte Tatin, Part 2
Around the World in 80 Dishes takes you to the Loire Valley of France, with a demonstration of a classic recipe for Tartes Tatin prepared by a Culinary Institute of America chef.
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How to Make French Tarte Tatin, Part 2
VIDEO: HOW TO MAKE APPLE TARTE TATIN PART 2
Chef Michael Montgomery of the Culinary School of the Rockies demonstrates making Apple Tarte Tatin
Video by Sam Hall / The Daily Camera / dailycamera.com
Caramelized Apple Tarte Tatin | Recipe Lab | The New York Times
Julia Moskin demonstrates the art of caramelizing apples for a crisp and sweet tarte Tatin.
Produced by: Catherine Spangler
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Caramelized Apple Tarte Tatin | Recipe Lab | The New York Times