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Tarte Tatin Recipe

   
 

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     Tarte Tatin

Category   Desserts - Breads
Sub Category   None

Ingredients
3lb apples (1500g)
3oz (100g) butter
8oz (250g) sugar
8ozs (250g) puff pastry (pp268 - 269) Blitz puff pastry (269
flaky pie dough (236) or pate brisee p 262)
 

Instructions
Procedure- Peel the apples, cut them in half vertically, and remove the cores. Select a heavy 10in (25cm) skillet or saute pan (a 10- skillet is needed to make a 9-in tart) melt the butter in the skillet. Cover the butter with the sugar in an even layer. 3. Arrange the apples in the pan on top of the sugar. Start by standing the apple halves on end in a circle around the sides of the pan. Fill in the centre with the remaining apple halves. The pan should be completely full of apple halves standing on their edges and leaning against each other. They should protrude above the rim of the pan, but they will sink as they cook, making a tart about 11/2 in. (4 cm) thick.
4. Set the pan over moderate heat and cook until the bottoms of the apples are soft and the juices are thick and syrupy about 30mins. The tops of the apples will be barely cooked but will cook when the tart is baked. Remove from the heat and let cool slightly. 5. Roll out the pastry and cut a circle to fit over the top of the apples. Lay the pastry circle in place on top of the apples. 6. Bake at 425F (220 C) about 30 - 40 minutes, until the pastry is brown and the apples are well caramelised. 7. Let the tart stand to cool slightly. The juices will get or will be partially reabsorbed so the tart can be turned out. Place a cake circle or a platter over the pan, then invert the tart can be turned out., place a cake circle or a platter over the pan, then invert the pan and circle or platter to turn out the tart. The tops of the apples should have a rich caramelised under a broiler. Serve warm or at room temperature.
5. Roll out the pastry and cut a circle to fit over the top of the apples. Lay the pastry circle in place on top of the apples. Bake at 425F (220 C) about 30 - 40 minutes, until the pastry is brown and the apples are well caramelised. 7. Let the tart stand to cool slightly. The juices will get or will be partially reabsorbed so the tart can be turned out. Place a cake circle or a platter over the pan, then invert the tart can be turned out., place a cake circle or a platter over the pan, then invert the pan and circle or platter to turn out the tart. The tops of the apples should have a rich caramelised under a broiler. Serve warm or at room temperature. Variations- Pear tarte tatin and peach tarte tatin Although these are not traditional, they may be made following the basic procedure substituting pears or peaches for the apples.
Note on terminology- do not call these dessets Tatins. They are tarts. The term tatin indicates what type of tart they are tarte tatin is a shortened form of a French expressions meaning, approximately, tart made in the style of the Tatin Sisters. These ladies owned a small hotel in the Loire Valley, where they became famous for this apple tart.


Originally Submitted
2/1/2013





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