Apple Tarte Tatin Recipe

Apple Tarte Tatin Recipe

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45 juta s/d 2.5 milyar listing 2018
Apple Tarte Tatin Recipe Apple Tarte Tatin Recipe Apple Tarte Tatin Recipe, This caramelized apple tart—a classic French dessert—is baked in a skillet. Serve it warm with ice cream.
Apple Tarte Tatin Recipe

Apple Tarte Tatin Recipe

This caramelized apple tart—a classic French dessert—is baked in a skillet. Serve it warm with ice cream. Prep : 1 hour 10 minutes plus chilling Bake : 25 minutes
  • Pastry for 9-Inch Tart
  • 6 tablespoons butter or margarine
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 33/4 pounds Golden Delicious apples (9 medium), peeled, cored, and each cut in half
  1. Prepare pastry dough as directed but roll into 12-inch round. Transfer to cookie sheet; refrigerate.
  2. Preheat oven to 425°F. In heavy 10-inch skillet with oven-safe handle (if skillet is not oven-safe, wrap handle in double layer of foil), combine butter, sugar, and lemon juice; cook over medium-high heat until butter melts and mixture bubbles. Place apples in skillet, overlapping them. Cook 10 minutes, turning apples to cook evenly. Carefully turn apples rounded side down; cook until syrup has thickened and is amber in color, 8 to 12 minutes longer. Remove from heat.
  3. Place chilled dough on top of apples in skillet; fold edge of dough under to form rim around apples. With knife, cut 1/six -inch slits in dough to allow steam to escape during baking. Bake until crust is golden, about 25 minutes.
  4. When tart is done, place large platter on top. Wearing oven mitts to protect your hands, quickly turn skillet upside down to unmoldtart. Cool 30 minutes to serve warm, or cool completely to serve later. Makes 10 servings.
Each serving : About 342 calories, 2g protein, 52g carbohydrate, 16g total fat (9g saturated), 37mg cholesterol, 198mg sodium.

PEACH TARTE TATIN

Prepare as directed above but substitute 33/4 pounds ripe-firm peaches (11 medium) , peeled, halved, and pitted, for apples. Bake and cool as directed.

PEAR TARTE TATIN

Prepare as directed but substitute 33/4 pounds ripe-firm Bosc pears (about 7) , peeled, cored, and cut lengthwise in half, for apples. Bake and cool as directed. apple tart tatin, apple tarte tatin recipe, apple tatin recipe, easy tarte tatin recipe, recipe for tarte tatin, recipe tarte tatin, tarte tatin recipe, tarte tatin recipe easy, tarte tatin recipes, tatin, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Apple Tarte Tatin Recipe

Article Categories : Pies & Tarts

Apple Tarte Tatin Recipe

Apple Tarte Tatin Recipe

This caramelized apple tart—a classic French dessert—is baked in a skillet. Serve it warm with ice cream.

Prep : 1 hour 10 minutes plus chilling
Bake : 25 minutes

  • Pastry for 9-Inch Tart
  • 6 tablespoons butter or margarine
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 33/4 pounds Golden Delicious apples (9 medium), peeled, cored, and each cut in half
  1. Prepare pastry dough as directed but roll into 12-inch round. Transfer to cookie sheet; refrigerate.
  2. Preheat oven to 425°F. In heavy 10-inch skillet with oven-safe handle (if skillet is not oven-safe, wrap handle in double layer of foil), combine butter, sugar, and lemon juice; cook over medium-high heat until butter melts and mixture bubbles. Place apples in skillet, overlapping them. Cook 10 minutes, turning apples to cook evenly. Carefully turn apples rounded side down; cook until syrup has thickened and is amber in color, 8 to 12 minutes longer. Remove from heat.
  3. Place chilled dough on top of apples in skillet; fold edge of dough under to form rim around apples. With knife, cut 1/six -inch slits in dough to allow steam to escape during baking. Bake until crust is golden, about 25 minutes.
  4. When tart is done, place large platter on top. Wearing oven mitts to protect your hands, quickly turn skillet upside down to unmoldtart. Cool 30 minutes to serve warm, or cool completely to serve later. Makes 10 servings.

Each serving : About 342 calories, 2g protein, 52g carbohydrate, 16g total fat (9g saturated), 37mg cholesterol, 198mg sodium.

PEACH TARTE TATIN

Prepare as directed above but substitute 33/4 pounds ripe-firm peaches (11 medium) , peeled, halved, and pitted, for apples. Bake and cool as directed.

PEAR TARTE TATIN

Prepare as directed but substitute 33/4 pounds ripe-firm Bosc pears (about 7) , peeled, cored, and cut lengthwise in half, for apples. Bake and cool as directed.