Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, tarte tatin. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Tarte Tatin is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Tarte Tatin is something which I’ve loved my entire life. They are fine and they look wonderful.
Whipped cream or vanilla ice cream, as. Although this version is less formal than the fussy French variety, this tart is simply wonderful. Butter is spread in the bottom and sides of a springform pan and sprinkled with sugar.
To get started with this particular recipe, we have to first prepare a few components. You can cook tarte tatin using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Tarte Tatin:
- Get For the dough:
- Prepare 1 1/4 cups (200 g) All-purpose flour
- Take 1 Tablespoon Sugar
- Get 1/4 Teaspoon Salt
- Get 4 Tablespoons (1/2 stick/60g) Cold, unsalted butter, cut into 3/4-inch (2cm) pieces
- Make ready 3 Tablespoons Cold Vegetable shortening, cut into 3/4-inch (2cm) pieces
- Get 3 Tablespoons Very cold water
- Get For the filling:
- Prepare 4 Tablespoons (1/2 stick/60g) Unsalted butter, cut into 4 pieces
- Take 3/4 Cup (185 g) Sugar
- Prepare 5 Golden Delicious or other baking or all-purpose apples, about 2lb. (1kg) total, peeled, quartered lengthwise and cored
- Make ready Vanilla ice cream for serving (optional)
Meanwhile, line a rimmed baking sheet with a clean nonstick baking mat. Remove the tart from the oven, and immediately invert onto the mat, working quickly but carefully to avoid contact with the hot caramel. Just returned from France where I had apple tart tatin three times. This recipe was the BEST of them all!
Instructions to make Tarte Tatin:
- In a food processor, combine the flour, sugar and salt in the bowl and pulse to blend. Add the butter and the shortening and pulse until reduced to ½-inch (12mm) pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
- Transfer the dough to a work surface and shape into a 5-inch (13 cm) disk. Wrap with plastic and refrigerate until well chilled, at least 2 hours.
- Lightly dust a work surface and a rolling pin with flour. Roll out the chilled dough into a 12-inch (30 cm) round, a scant ¼ inch (6 mm) thick. Lift and turn the dough several times as you roll to prevent sticking, and dust the surface and the rolling pin with additional flour as needed. Use a dough scraper or icing spatula to loosen the pastry if it sticks. Trim the dough into an 11-inch (28 cm) round.
- Slide a rimless baking sheet under the dough, cover with plastic wrap and refrigerate until needed. Preheat an oven to 375F° (190C°).
- To make the filling, set the tarte Tatin pan over medium heat and heat the butter. When it melts, sprinkle the sugar evenly over the butter and continue cooking until the sugar melts and turns amber colored, 3 to 4 minutes. Shake and swirl the pan frequently to redistribute the sugar for even melting and caramelization.
- Arrange the apples, core side up, in the caramel in a snug, even layer. Increase the heat to medium-high and cook until the apples are tender, about 15 minutes. The caramel will bubble up around the apples. Remove the pan from the heat.
- Uncover the pastry round. When the bubbling has subsided, slide both hands under the pastry round and carefully place it on top of the apples, tucking in the edges and being careful not to burn your fingers. Bake until the crust is golden brown, about 30 minutes.
- Transfer the pan to a wire rack and let cool for 5 minutes. Place a large flat serving plate upside down on top of the pan and invert the pan and plate together. Lift off the pan. Slice and serve warm with vanilla ice cream.
Won't hesitate to make it again! Try it - you'll love it! I made this recipe exactly as written (including the suggested pastry) after watching the video.. Tarte Tatin isn't as American as apple pie, but it's a whole lot easier With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start. If fruit does not completely fill pan, tart will collapse when inverted.
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