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
Apple Tarte Tatin - Part 2
Caramelizing the apples
Apple Tarte Tatin
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French Onion Tarte Tatin by @FoodMyMuse
@FoodMyMuse's French Onion Tarte Tatin is a delicious, luxurious holiday appetizer inspired by our new Rhöne color. ✨ Here's how to make it.
10.25 Signature Skillet in Rhöne:
2qt. Stainless Steel Saucier:
Ingredients:
3 large yellow onions (2 cut into thick wedges as shown in the video and 1 sliced)
2 shallots (thinly sliced)
1 large red onion (thinly sliced)
1/3 cup beef stock
2 tbsp balsamic vinegar
1/3 cup red wine
½ tsp nutmeg
½ tsp cayenne pepper
½ tsp dried thyme
2 tbsp chives
Salt/pepper to taste
3 tbsp unsalted butter
3 tbsp cane sugar
1 cup grated gruyere
1 tbsp grainy Dijon mustard
Shortcrust:
2 cups flour
8 tbsp butter
6 tbsp cold water
1 tsp salt
Glaze:
½ cup red wine
½ cup beef stock
1 tbsp balsamic vinegar
4 tbsp cold butter
Directions:
1. Add flour, butter and salt to a food processor and start pulsing adding in the cold water 1 tbsp at a time. It should be crumbly. Form it into a flat circle and refrigerate covered in plastic wrap for at least 2 hrs.
2. Add the shallots, red onion and sliced yellow onion to your saucier with a bit of olive oil, brown on medium low for 20 min. Add a pinch of salt, wine, stock, balsamic, cayenne, nutmeg and thyme. Cook on medium low, stirring often until most of the liquid is absorbed, about 10 min. Finish with 1 tbsp butter.
3. Roll out the crust and cut to fit the pan, fold edges a bit, pierce with a fork and rub the Dijon on it.
4. Spread the 2 tbsp butter onto the 10 inch skillet & add sugar. Arrange onion wedges as shown in video. Brown for about 6-8 min or until the sugar becomes golden. Fill in the gaps of the onion wedges with the caramelized onion, cook 1-2 min. Top with gruyere and the crust.
5. Bake at 400F for 35-45 min.
6. Boil the wine, balsamic and stock for the glaze until reduced to 1/3. Turn heat off and whisk in cold butter.
7. Flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. Add the glaze and chives, and enjoy!
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
How to Make Classic French Apple Tart | Food Channel L Recipes
A classic recipe for French apple cakes. For all seasons!
Food channel L - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!
For the dough:
340 g all-purpose flour
150 g cold butter
90 g powdered sugar
2 eggs
1 pinch salt
For the filling:
2 apples
100 ml heavy cream
40 g sugar
2 egg yolks
1 tsp vanilla extract
1 pinch of cinnamon
Apricot jam for topping
Heston Blumenthal's Apple Tarte Tatin
Heston Blumenthal's Apple Tarte Tatin.