Apple Tarte Tatin Recipes

LowSugar Apple Tart Recipe by Tasty

WebMay 4, 2023 · Preheat the oven to 375˚F (190˚C). Make the filling: Place the apples in a large microwave-safe bowl and squeeze the lemon juice …

Rating: 4.7/5(365)
1. Make the crust: In a food processor, blend the oats into a coarse powder.
2. Add the butter to a medium saucepan over medium heat and cook until nutty brown in color, 5-6 minutes. Once the butter has browned, add the ground oats, flour, salt, and water, and mix to combine. Let cool for 5 minutes.
3. Transfer the crust mixture to a 9-inch (20 cm) tart pan, spreading evenly across the bottom and up the sides. Chill for 30 minutes.
4. Preheat the oven to 375˚F (190˚C).

Preview

See Also:

Show details

Apple Tarte Tatin Recipe (Upside Down Apple Tart)

WebApr 21, 2023 · Place the sugar, apple cider, and vanilla bean pod AND seeds in a 10 inch stainless steel skillet.*. Turn the heat to low and let it …

1. Preheat the oven to 400F.
2. Place the sugar, apple cider, and vanilla bean pod AND seeds in a 10 inch stainless steel skillet.* Turn the heat to low and let it sit while you prepare the apples.
3. Peel and core the apples to remove all the skin, seeds, and stems. Slice each apple in half, then each half into quarters. You should have eight pieces per apple.
4. Return to the caramel. At this point the sugar should be dissolved. Turn the heat up to medium, and watch as the mixture begins to turn light brown, which should take about 5 minutes. Do not stir at any point. Cook the mixture for another minute or two until it become a deep amber color, making sure to use your eyes and nose to check for any signs of potential burning. Once the caramel is a deep amber, turn the heat to low and add the butter, two tablespoons at a time. Use a spatula to stir the butter in until incorporated.

Preview

See Also:

Show details

Classic Apple Tarte Tatin Recipe Chef Lindsey Farr

WebNov 10, 2020 · Remove from heat and allow to cool to room temperature. Preheat oven to 375°F. Cut puff pastry sheet to be just slightly larger …

1. Peal and core all the apples. Slice in half from the top to bottom (not around the circumference). Slice in half again. I find quarters are easier to fit more in the pan.
2. Melt the butter in an 8-10 inch skillet. You can make this same recipe in a 12 inch skillet but add at least one more apple.
3. Arrange apples with the outside (round part) facing down into the pan. Make sure to crowd them to cover the whole bottom. As they cook they will shrink and you don’t want to find yourself with bare spots!
4. Pour sugar over the top of the apples in the pan along with the pinch of kosher salt and pinch of cinnamon if desired. On medium heat allow the sugar to caramelize, swirling if needed, and rotating the pan to make sure the caramel is even all the way around. Take the caramel to a medium amber.

Preview

See Also:

Show details