Tarte Tatin. Conflicting versions state that this irresistible. Spiralized Tarte Tatin – Revisited Recipe 🇬🇧🇫🇷🇪🇸 (Recette). Tarte Tatin isn't as American as apple pie, but it's a whole lot easier.

Ingredients of Tarte Tatin

1. You need of For the dough:.
2. You need 1 1/4 cups (200 g) of All-purpose flour.
3. You need 1 Tablespoon of Sugar.
4. Prepare 1/4 Teaspoon of Salt.
5. It’s 4 Tablespoons of (1/2 stick/60g) Cold, unsalted butter, cut into 3/4-inch (2cm) pieces.
6. It’s 3 Tablespoons of Cold Vegetable shortening, cut into 3/4-inch (2cm) pieces.
7. You need 3 Tablespoons of Very cold water.
8. Prepare of For the filling:.
9. It’s 4 Tablespoons of (1/2 stick/60g) Unsalted butter, cut into 4 pieces.
10. Prepare 3/4 Cup (185 g) of Sugar.
11. Prepare 5 of Golden Delicious or other baking or all-purpose apples, about 2lb. (1kg) total, peeled, quartered lengthwise and cored.
12. Prepare of Vanilla ice cream for serving (optional).

Have you ever made a tarte tatin? It's classic French rustic tart, made like an upside down cake, in a cast iron skillet. Caramelised Pear and Cranberry Tarte Tatin Desserts Français, Desserts To Make, Dessert Recipes, Italian Desserts, Healthy Desserts, Pineapple Tarte Tatin Recipe.

Tarte Tatin instructions

1. 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..
2. 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..
3. 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..
4. Slide a rimless baking sheet under the dough, cover with plastic wrap and refrigerate until needed. Preheat an oven to 375F° (190C°)..
5. 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..
6. 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..
7. 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..
8. 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..

This world-famous Tarte Tatin recipe is dead simple to make and combines light golden puff pastry, soft juicy apples and delicious The world-famous tarte Tatin. My take on the classic French apple tart. A glorious sticky sweet toffee-topped French treat and one of the things apples most want to be when they grow up. How caramelised do you like them, and on what sort of pastry? Tarte Tatin is what many Americans believe to be an upside-down apple pie.