#Apple tatin free

Unmold the tart onto a serving dish (so the pastry is on the bottom), and serve warm or cold with whipped cream or vanilla ice cream, as desired. Bake until the pastry has browned and crisped, about 20 minutes. Cut 4 small steam holes on the top of the dough. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. When the juices are thick and syrupy, remove the pan from the heat. Every few minutes press down on the apples and baste them with the exuded juices. French apple desserts Apples are a beloved fruit in many places (you can read more here about apples around the world) and France is definitely one of them. You only need a few ingredients for this delicious fall dessert. Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Tarte tatin is a classic French apple tart that is both rustic and elegant at the same time. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. In a 9-inch skillet melt the butter over high heat. Drain the apples after macerating 20 minutes. Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days).

Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. If the mixture is too dry, pulse in more water by droplets. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. If desired, place a baking sheet under the cooling rack to catch any drips.In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Carefully remove pan from oven and immediately invert onto a cooling rack.Place into preheated oven and bake 20 minutes, or until pastry is golden brown. Remove pan from stovetop and lay pastry over apples. Cut 4 slits in the pastry to allow steam to escape. Grab trimmed puff pastry from the refrigerator.Continue to cook until the caramel that bubbles up between the apples pieces is dark amber (8-10 more minutes). This French dessert recipe is a classic for a reason theres just no beating the combination of gently spiced apples, caramel and buttery pastry. Flip over each apple so the cooked edge faces up and the uncooked edge is face down in the caramel.

#Apple tatin free

Feel free to lift one out of the pan to check its color. Set pan to medium heat and cook until the apples become golden brown (10 minutes or so).Place apple quarters in the pan, on their sides, laying from the outer edge in. Sprinkle the sugar evenly over the melted butter and cook, stirring occasionally until the mixture is a pale amber color.

Heat pan over medium heat and melt the butter.Wrap in plastic wrap and refrigerate until ready to use. On a lightly floured surface, roll puff pastry and trim to fit the size of the pan you will be using for the tart.Serve it with a little freshly whipped cream or vanilla ice cream for a truly heaven-sent dessert! It’s precise but fun to make and fantastically impressive to whomever’s lucky enough to enjoy it. Yea, uh-huh, no thanks.īut, armed with a positive attitude and a couple Advil in case it all just went to hell, I did it anyway… and it turned out perfectly!įor a special occasion, or just to try something new, roll up your sleeves and create this incredibly delicious, beautiful tarte. I mean, you spend all the time to make the darn thing, then you have to flip it OVER? Klutzy McGee over here doesn’t feel too confident about that. More than a few times I found myself with the 4 ingredients for the tarte, but rarely with the bravery. My long list of cooking and baking hurdles to jump is something I love to work on, and this delectable Apple Tarte Tatin from Dramatic Pancake had been one I’d been wanting to try since last year. From groceries to everyday to-dos, I’ve got it on paper and nothing feels better than crossing off a little (or big) accomplishment. Apples, sugar, butter and puff pastry are all you need for this delicate, delicious apple tarte tatin – a traditional French dessert great for holiday guests!