J – I wanted to eat the whole tarte …
but, I managed to pace myself. Only one slice a day for several breakfasts after the shooting day. Apple tarte tatin for breakfast is pretty cool. It’s also really great for a dinner party. Easy service with a wow factor.
It’s also French.
It was one of the first “French” desserts I had many years ago. I still love it.
While we made this one before I left for Paris, it certainly got me in the mood.
There are a surprising number of tarte tatin recipes out there … Cvhristina made a point of informing me. She is a super researcher.
This one seemed very straightforward. Fine by me.
The only brief note is to watch the caramel closely. Light amber color is very important. It cooks more in the oven.
| Apple Week 2016: Apple Tarte Tartin |
- 1 pre-made pie dough recipe
- 3 Golden Delicious apples, quartered peeled and cored, soaked in lemon water to avoid browning
- 2 Granny Smith apples, quartered peeled and cored, soaked in lemon water to avoid browning
- 1 cup granulated sugar
- ½ lemon juice
- Pinch of salt
- ¼ cup apple juice
- 1 stick butter, sliced in 8 pieces (8 tablespoons)
- 1 tsp vanilla extract
- Preheat oven to 425 degrees.
- Roll out the pie dough to ¼ inch or thinner. Cut the dough to fit a 9” oven proof saute pan. Set aside.
- Using the oven proof saute pan you measured, add sugar, lemon juice, salt and apple juice into the pan. Mix the ingredients together. Turn on the heat to medium and let the mixture caramelize. Stop once the mixture is a light amber color. Remove caramel from heat. Be careful not to overcook the caramel. It can turn bitter if overcooked.
- Add the butter into the caramel a few slices at a time. Swirl the butter into the pan by carefully moving the pan in a circular motion.
- Add vanilla and stir until incorporated.
- Add apple quarters, arranging closely, with the round side facing downward.
- Place the pie crust on top.
- Bake for 20 to 25 minutes or until crust is golden brown.
- Remove from oven and let cool complete. About 4 hours or just wait overnight.
- Once ready to serve, reheat the pan for 5 to 10 seconds to allow the caramel to warm up a little at the top.
- Place a plate over the top of the pan and flip the pan over to invert the tart.
- Slice and top with ice cream (optional)
- Serve.
- Enjoy!
Pie Dough recipe
The plate flip is all-or-nothing. If you did not chill the tarte overnight, the slight warming may not be needed. Make sure the edges of the crust are released.
Taste test … yum! Especially with our vanilla ice cream.
Adapted from: http://www.foodnetwork.com/recipes/anne-burrell/apple-tart-tatin-recipe.html