(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
Dudu Outmezgine: Apple Tarte Tatin Enjoy!
Dudu Outmezgine – Inspiration Book (English Digital Version)
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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
Handsome Pastry Chef Teaches How To Make Apple Tarte Tatin
I have the handsome, talented and humble Shawn Pang in my kitchen today and he'll be teaching us how to make the most crumbly, melt-in-your-mouth Apple Tarte Tatin. The man is an absolute perfectionist so you can bet this Apple Tarte Tatin recipe will blow you away, as it did me. He was recently helmed champion in a pastry making competition called Creme de la Creme and you can check that out at
Follow Shawn on his IG page for his beautiful creations: - @eclosetbaker - @shawnpangg
Follow me! - @bennersss
Recipe: Apple Confit - 3 Granny Smiths - 3 Fuji apple - 50g butter - 2g ground cinnamon
Garnish / Sides - Thai Basil leaf - Brown butter streusel (or any buttery crumble that you fancy) - Vanilla ice cream (I mean why not?)
Baking temperature and duration - pre heat oven to 170 - bake 170 for 10 mins - lower to 150 for 5 mins - remove from oven and add in (docked) Sable Breton. Continue to bake for 40 mins 150
Apple Tarte Tatin
Created by accident, Apple Tarte Tatin is the happy mistake that became a quintessential French dessert. Use the Le Creuset Tatin Dish to make a yummy caramel sauce, top with apples and pastry, bake until brown then flip! Video by Alida Ryder #LeCreuset #CastIron #Recipe #TarteTatin #WinterWarmers
View the full recipe on the Le Creuset Recipe App or online:
The Fabulous Tart Tatin – Bruno Albouze
Elegant and incredibly delicious. Learn to make the next generation of tart Tatin using your Nordic ware heritage bundt pan! To get the full recipe go to Recipes / Shop / Gallery / Events / Blog @ Instagram@ Facebook@ Pinterest@ Twitter@