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.
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10 Apple Recipes
Here are 10 of our favorite apple recipes that are perfect for fall season or all year round. As apples are so crispy and juicy, full of flavor and texture there is no doubt these recipes are a must-try for apple lovers.
#applerecipes #appdessert
To print the recipes check the full article on my blog:
00:00 Tarte Tatin
01:22 Apple French Toast Roll-Ups
02:37 Apple Crisp Pancakes
03:43 Apple Pie
05:10 Apple Doughnuts
07:13 Apple Meringue Cake
08:32 Rough Puff Pastry with Apples
10:31 Pumpkin Apple Smoothie
11:38 Apple Upside Down Cake
12:38 Caramel Apple Cheesecake bars
RECIPES on our blog:
1. Tarte Tatin -
2. Apple French Toast Roll-Ups -
3. Apple Crisp Pancakes -
4. Apple Pie -
5. Apple Doughnuts -
6. Apple Meringue Cake -
7. Rough Puff Pastry with Apples -
8. Pumpkin Apple Smoothie -
9. Apple Upside Down Cake -
10. Caramel Apple Cheesecake bars -
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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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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Apple Tart Tatin {vegan, gluten-free, paleo}
RECIPE:
INGREDIENTS & PRODUCTS
tart tatin dish:
almond flour:
arrowroot starch:
full-fat coconut milk:
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TARTE TATIN + FRENCH MUSIC PLAYLIST || Cook Like A World Traveler
#tartetatin #appletarte #thanskgiving
SKIP TO RECIPE: 1:21
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RECIPE
4-5 small apples (any kind)
1 package frozen puff pastry
3/4 cup sugar
1 lemon
1/2 cup butter
3 tbsp water
Take the puff pastry out of the freezer and let it thaw while you work on the apples. Peel and slice all the apples into thin, even strips, and store them in a bowl. Squeeze lemon juice over the apples and toss together until coated evenly. Set aside.
Using a 9-inch cake pan like a stencil, cut the puff pastry into a circle the same size as the pan, and set aside. Pre-heat the oven to 375°F.
In a shallow pan on the stovetop, stir together the sugar and water on medium--to-low heat. Keep swirling continuously as the sugar bubbles up and starts to turn color. Do not step away from the stove during this phase. The sugar will turn wheaty golden - turn off the heat. Melt the butter into the pan, continuously stirring until combined with the sugar.
Pour the hot caramel into the cake pan (be careful!), and smooth it out to reach every part of the cake pan. Take the sliced apples and lay them out in a clockwise, layered fan pattern, as tightly together as you can. (Better to start laying the pattern from the inside circle working outwards). Carefully drape the puff pastry circle over the apples - don't push down on it.
Bake the tarte in the oven for 30 minutes. The puff pastry should get golden brown, and you should be able to see a little juice bubbling up the sides. Remove from the oven, and carefully flip the tarte upside down on a serving dish (preferably one with a lip, to catch the juices). Serve the tarte tatin warm from the oven.
Protein Apple Tarts Recipe
When you're craving the warm, buttery flavors of a freshly baked apple pie, look no further than this healthy and high-protein apple tart recipe.
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Apples are a great source of vitamins and fiber, while a double dose of Signature Oatmeal Cookie whey keeps these tarts high in protein, ideal for building muscle or losing weight. Cinnamon and oats round out the warm flavors in this delicious and healthy apple pie alternative.
| Crust Ingredients |
2½ cup all-purpose flour
1 scoop Signature Oatmeal Cookie Whey Protein Powder
1 tsp table salt
1 cup shortening
½ cup water
| Filling Ingredients |
6 medium (3 dia) apples, cored and peeled
3 tbsp Earth Balance butter
1 scoop Signature Oatmeal Cookie Whey Protein Powder
¼ cup raw oats
1 tbsp sugar, granulated
2 tsp cinnamon
| Directions |
1. Preheat oven to 350 degrees F. Dice the apples and toss with a squeeze of lemon juice to preserve their color.
2. To make the crust, whisk together flour, 1 scoop of Oatmeal Cookie Whey, and salt in a large bowl. Cut in shortening until crumbly. Gradually add water, mixing just until dough forms a ball. Cover and refrigerate at least 30 minutes or until easy to handle.
3. To make the filling, place the diced apples in a large bowl. Mix together Earth Balance, 1 scoop Oatmeal Cookie Whey, oats, sugar, and cinnamon. Toss to combine and set aside.
4. On a lightly floured surface, roll dough into a sheet approximately 1/4-inch thick. Cut out circles of dough and press into the wells of a greased muffin tin. Scoop apple mixture into the wells and crimp the edges with your fingers.
5. Bake 20-25 minutes or until apples are tender and pastry is golden brown. Serve warm.
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