How To make Tarte Tatin w/Oatmeal Crust
Pastry 1/3 cup old fashioned oats
2 tablespoons sugar
1 1/4 cups flour
1/8 teaspoon salt
1/2 cup unsalted butter, chilled
cut in 1/2" pieces
4 tablespoons ice water
Filling 6 tablespoons unsalted butter
1/3 cup sugar
1/3 cup brown sugar :
packed
1 3/4 teaspoons lemon peel grated
2 1/2 pounds Golden delicious apples, peeled, halved :
cored
each apple cut into 3 wedges Unsweetened whipped cream -- garnish, optional
For pastry: Blend oats and sugar in a processor until oats are finely ground. Blend in flour and salt. Add butter and process using the on/off button, until mixture resembles coarse meal. Mix in ice water by the tablespoon, until mixture begins to clump together. Gather dough into ball, flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften at room temperature before rolling.)
For filling: Preheat oven to 425. Melt butter in a heavy 10" diameter cast iron skillet over medium heat. Gradually mix in both sugars; stir until sugars begin to dissolve and mixture starts to bubble, about 2 minutes. Mix in lemon peel. Remove from heat. Arrange apple wedges on their sides in a circle around the eges of the skillet, so they fit tightly. Place several apple wedges tightly together in center of skillet. Cut any remaining apple wedges into 1/2" pieces; scatter over apple wedges, mounding slightly in center.
Place skillet over medium heat and cook 3 minutes. Cover skillet and cook apples 5 minutes. Uncover skillet and cook until apple juices and sugars form syrup but apples are still firm to touch, about 10 minutes. Remove from heat.
Roll out dough between sheets of floured wax paper to 12" round. Peel off top sheet of paper. Using bottom sheet of waxed paper as an aid, invert dough onto warm apples in skillet. Remove wax papper. Press pastry edges down and inside skillet around apples.
Bake until crust is deep golden, about 40 minutes. Using a small knife, cut around crust to loosen. Let stand 1 minute. Place a large platter over skillet. Using oven mitts as an aid, hold platter and skillet tightly together and invert tart onto platter. Rearrange any apples that may have become dislodged. Cool to lukewarm, about 30 minutes. Cut into wedges. Garnish with a dollop of unsweetened whipped cream on top of slice.
Note: As the tart cools, the crust gets flakier, so it's best not to have this right out of the oven. Try it lukewarm or at room temperature.
How To make Tarte Tatin w/Oatmeal Crust's Videos
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Professional Baker Teaches You How To Make FLAT CAKES!
Anna bakes these delicious Apple Cinnamon Galettes which are perfect for sharing. Click on SHOW MORE for recipe instructions.
INGREDIENTS
Two-Crust Pie Dough
2 ¼ cup cake and pastry flour
2 Tbsp sugar
¾ tsp salt
1 cup cold, unsalted butter, cut into pieces
6 Tbsp cold water
1 Tbsp lemon juice or white vinegar
Apple Cinnamon Galettes
½ cup sour cream
2 Tbsp + 1/2 cup dark brown sugar or demerara sugar
½ tsp vanilla extract
4 cup peeled and thinly sliced Granny Smith, Cortland, or other tart apple (about 3 apples)
1 tsp ground cinnamon
6 tsp unsalted butter
1 egg, whisked with 2 tbsp water, for brushing
Turbinado sugar, for sprinkling
DIRECTIONS
Two-Crust Pie Dough
1. Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into 2 discs, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Shape into 2 logs and chill.
Apple Cinnamon Galettes
1. Preheat the oven to 375 F and line 2 baking trays with parchment paper. Pull the pie dough from the fridge 20 minutes before rolling.
2. Slice each log into 3 pieces and roll each piece out on a lightly floured work surface to just under ¼-inch thickness and 8-inches across. Place 3 onto each baking tray and chill while preparing the filling.
3. Stir the sour cream, 2 Tbsp of brown sugar and vanilla together. In another bowl, toss the apples, remaining ½ cup of brown sugar and cinnamon together.
4. Spoon the sour cream into the centre of each rolled piece of dough and top with the sliced apples. Place a teaspoon of butter on the top of each tart. Fold the dough over the apples, making 5 or 6 creases overlapping each other so that the apples are almost fully covered. Brush the pastry with the eggwash and sprinkle generously with granulated sugar.
5. Bake the galettes for about 25 minutes, until the pastry is a rich golden brown colour. Let the galettes cool for at least 20 minutes before serving warm, or cool completely and serve at room temperature.
6. The galettes should be served warm or at room temperature, but can be stored chilled for up to 3 days.
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How to Make Pear Tarte Tatin - Baking Class with Mary Beth
- This delicious pear tarte tatin recipe is super easy and always a dinner party winner!
How To Make Gluten Free Apple Tart | Gluten-Free Apple Pie Recipe | No Refined Sugar
This beautiful Apple Tart is gluten- free and refined sugar-free ! It’s flaky & crispy crust is made with oat flour. And the filling is sweetened with only dates and put together with a few basic ingredients, which makes this Apple tart an easy and healthyish treat to try for this festive season !
INGREDIENTS FOR CRUST
*1 1/2 cup oats (quick/ rolled)
*2 tbsp flaxseed powder (grind flaxseeds to make a fine powder)
*1/4 tsp salt
*2 tsp honey
*3 tbsp ghee/ clarified butter or regular unsalted butter
INGREDIENTS FOR FILLING
*2 medium sized apples
*1/2 cup seedless dates
*1/3 cup hot water for soaking the dates and 2 tbsp more for grinding
*1 tsp cinnamon powder
*1/2 grated nutmeg
*1 tbsp lemon juice
INSTRUCTIONS
1- For the filling, soak dates in hot water for around 30 minutes or until they turn soft.
2- Now grind oats into a blender to make oat flour. Transfer the oat flour in a big bowl and add in flaxseed powder, salt, honey and ghee and make a soft dough out of it.
3- Place the dough on a nicely greased and parchment paper lined pie/ tart pan. Now press down the dough and using your fingers and spread it evenly to the sides. Keep it aside and prepare the filling.
4- Grind soaked dates into a blender to make a smooth paste and keep it aside. Now peel the apples and slice them thinly. Transfer the slices into a bowl and add in lemon juice followed by cinnamon powder and grated nutmeg. Give a good mix. At this stage preheat the oven at 180°C/ 350°F for 10 minutes.
5- Now spread the dates paste evenly on our prepared crust and arrange the apple slices on top of it. Bake the apple tart at 180°C/ 350°F for 45 minutes. Allow it to cool for sometime and enjoy !
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Tracy's Delicious Apple Tarte Tatin
I know many of us don't have time to make everything from scratch (even though I do like making puff pastry) that from time to time as a mum, who runs Creative Cooks Kitchen I find having some simple ways to simplify or Cheat in a recipe a way to make more accessible to a larger group of people as well a time saver that is really very scrum-my.
I was also inspired to make something with fruit that was sitting in my crisper and past their best to eat fresh, but still can be used in a recipe like this, a way of ensuring we are sustainable in our food practices..
Samantha Seneviratne's Pear Tarte Tatin with Anise Seed Caramel | Food52 + Bosch
This pear tarte tatin features crisp, buttery pastry topped with caramel-drenched pears. It's a simple yet impressive dessert, sure to please any crowd! SUBSCRIBE TO FOOD52 ►►
INGREDIENT LIST (Serves 8)
For the pastry dough:
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
10 tablespoons cold unsalted butter, cut into pieces
For the pears:
6 tablespoons unsalted butter (3/4 stick)
1/3 cup sugar
1/2 teaspoon anise seed
1 pinch kosher salt
4 to 5 medium-ripe Bosc pears (about 7 ounces each), peeled, cored, and cut into sixths
FULL RECIPE HERE ►►
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