How To make Apple Tarte Tatins Part 2
(See Part 1)
Preheat the oven to 375 degrees F. Position the rack in the bottom third of the oven. Roll out the dough and cover the apples according to directions for Tarte Tatin Pastry (see recipe below). Bake until the crust is golden brown, about 25 to 30 minutes. Remove from the oven and let cool for 10 minutes Run a knife around the edge of the tarte to loosen it. Place in a large plate or platter over the skillet and carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve. Tarte Tatin Pastry: Makes 2 Tartes Tatin pastrys shells. Combine the flour and salt in a large mixing bowl. Add the butter. Rub the flour and butter between your fingers until most of the butter is incorporated and only pea-size pieces remain. Whisk together the egg yolk and water. Add the flour mxture and stir until dough begins to come together. Gently press the dough into a ball. Refrigerate until firm but not hard, about 30 minutes. (If made ahead let dough stand at room temperature until pliable but still cold) Do not roll out until just before the fruit is finished cooking. To roll out the pastry flour a work surface and rolling pin well. Divide the dough in half. (Freeze the remaining dough if not needed) Pat the dough into a flat disk then roll it out into a circle almost 1/4 inch thick and at least 11 inches in diameter, flouring the surface and the rolling pin frequently to prevent sticking. Carefully place the pastry over the fruit in the skillet. Trim the dough to 1/2 inch larger than the skillet Tuck the overhanging dough in around the fruit. Recipe from " A Well Seasoned Appetite." by Mplly O'Neill
How To make Apple Tarte Tatins Part 2's Videos
Apple Tarte Tatin Recipe | SLICE
Matt makes this classic French dessert with apples and spices.
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Handsome Pastry Chef Teaches How To Make Apple Tarte Tatin
I have the handsome, talented and humble Shawn Pang in my kitchen today and he'll be teaching us how to make the most crumbly, melt-in-your-mouth Apple Tarte Tatin. The man is an absolute perfectionist so you can bet this Apple Tarte Tatin recipe will blow you away, as it did me. He was recently helmed champion in a pastry making competition called Creme de la Creme and you can check that out at
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Recipe:
Apple Confit
- 3 Granny Smiths
- 3 Fuji apple
- 50g butter
- 2g ground cinnamon
Sable Breton
- 150g unsalted butter (softened)
- 60g caster sugar
- 30g yolk
- 120g cake flour
- 30g almond flour
- 1.5g baking powder
- 2g vanilla powder
Caramel sauce
- 110g sugar
- 12g glucose
- 30g water (or enough to cover the sugar)
- 1g vanilla powder
Smoked mascarpone cream (this is really optional)
- 100g mascarpone
- 50g heavy cream
- 20g sour cream
- 1g applewood chip
Garnish / Sides
- Thai Basil leaf
- Brown butter streusel (or any buttery crumble that you fancy)
- Vanilla ice cream (I mean why not?)
Baking temperature and duration
- pre heat oven to 170
- bake 170 for 10 mins
- lower to 150 for 5 mins
- remove from oven and add in (docked) Sable Breton. Continue to bake for 40 mins 150
Apple Tarte Tatin - Part 2
Caramelizing the apples
Apple Tarte Tatin
Dudu Outmezgine: Apple Tarte Tatin
Enjoy!
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Claire Saffitz Makes Foolproof Tarte Tatin & Rough Puff Pastry | Dessert Person
Watch as Claire Saffitz makes foolproof tarte tatin and rough puff pastry, two recipes from her cookbook, Dessert Person.
For a recipe that is often touted as simple, tarte Tatin is remarkably easy to screw up. Claire has made tarts where the apples overcaramelized and stuck to the skillet, stayed blond and released tons of moisture, or shrunk dramatically. Differences in the freshness of apples was always the problem. In this video Claire will show you a method to help coax out some moisture to help correct those problems and leave you with a delicious tarte tatin that is every bit as good as the traditional version. Claire believes this recipe with buttery pastry, caramel, and apples can not be beat in a dessert.
#ClaireSaffitz #DessertPerson #TarteTatin
FOOLPROOF TARTE TATIN
Special Equipment:
10-inch ovenproof skillet
Ingredients:
7 medium or 8 Pink Lady or any sweet-tart, firm baking apples (3 lb / 1.36kg)
2/3 cup maple syrup (7 oz / 200g)
1/3 cup brandy (2.6 oz /74g), preferably apple brandy
2 teaspoons apple cider vinegar (0.3 oz / 8g)
1/2 teaspoon plus a pinch of Diamond Crystal kosher salt
1 cup sugar (7 oz /200g)
3 tablespoons unsalted butter (1.5 oz / 43g), cut into 1/2-inch pieces
1/2 recipe Rough Puff Pastry or 1 sheet thawed frozen store-bought puff pastry
All-purpose flour, for rolling out
Vanilla ice cream, for serving
ROUGH PUFF PASTRY
Ingredients:
3 sticks unsalted butter (12 oz / 340g), chilled
3 1/2 cups all-purpose flour (16 oz / 455g), plus more for rolling
2 tablespoons sugar (0.9 oz / 25g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Video Breakdown:
0:00 Start
0:10 Intro to Tarte Tatin
0:36 Show Intro / Animation
0:53 Tarte Tatin Recipe
1:40 Special Equipment / Ingredients
3:53 Prep & Roast The Apples
6:32 Rough Puff Pastry Recipe
13:39 Chill The Apples & Make A Glaze
15:46 Make The Caramel
18:47 Roll Out & Cut The Pastry
21:04 Assemble & Bake The Tart
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar