How To make Tarte Tatin w/Oatmeal Crust
Pastry 1/3 cup old fashioned oats
2 tablespoons sugar
1 1/4 cups flour
1/8 teaspoon salt
1/2 cup unsalted butter, chilled
cut in 1/2" pieces
4 tablespoons ice water
Filling 6 tablespoons unsalted butter
1/3 cup sugar
1/3 cup brown sugar :
packed
1 3/4 teaspoons lemon peel grated
2 1/2 pounds Golden delicious apples, peeled, halved :
cored
each apple cut into 3 wedges Unsweetened whipped cream -- garnish, optional
For pastry: Blend oats and sugar in a processor until oats are finely ground. Blend in flour and salt. Add butter and process using the on/off button, until mixture resembles coarse meal. Mix in ice water by the tablespoon, until mixture begins to clump together. Gather dough into ball, flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften at room temperature before rolling.)
For filling: Preheat oven to 425. Melt butter in a heavy 10" diameter cast iron skillet over medium heat. Gradually mix in both sugars; stir until sugars begin to dissolve and mixture starts to bubble, about 2 minutes. Mix in lemon peel. Remove from heat. Arrange apple wedges on their sides in a circle around the eges of the skillet, so they fit tightly. Place several apple wedges tightly together in center of skillet. Cut any remaining apple wedges into 1/2" pieces; scatter over apple wedges, mounding slightly in center.
Place skillet over medium heat and cook 3 minutes. Cover skillet and cook apples 5 minutes. Uncover skillet and cook until apple juices and sugars form syrup but apples are still firm to touch, about 10 minutes. Remove from heat.
Roll out dough between sheets of floured wax paper to 12" round. Peel off top sheet of paper. Using bottom sheet of waxed paper as an aid, invert dough onto warm apples in skillet. Remove wax papper. Press pastry edges down and inside skillet around apples.
Bake until crust is deep golden, about 40 minutes. Using a small knife, cut around crust to loosen. Let stand 1 minute. Place a large platter over skillet. Using oven mitts as an aid, hold platter and skillet tightly together and invert tart onto platter. Rearrange any apples that may have become dislodged. Cool to lukewarm, about 30 minutes. Cut into wedges. Garnish with a dollop of unsweetened whipped cream on top of slice.
Note: As the tart cools, the crust gets flakier, so it's best not to have this right out of the oven. Try it lukewarm or at room temperature.
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Apple Tart Tatin {vegan, gluten-free, paleo}
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Claire Saffitz Makes an Apple Tart | Dessert Person
Claire Saffitz Makes an Apple Tart | Dessert Person
#ClaireSaffitz #AppleTart #Baking
Apple Tart
Ingredients:
6 medium Pink Lady or any sweet-tart, firm baking apples (about 2 1/2 lb /1.13kg)
1/4 cup packed dark brown sugar (1.8 oz / 50g)
6 tablespoons unsalted butter (3 oz / 85g)
Seeds scraped from 1/2 vanilla bean
1/4 teaspoon Diamond Crystal kosher salt
2 1/2 cups plus 4 tablespoons unfiltered unsweetened apple cider (22 oz /624g)
1/2 recipe Rough Puff Pastry (page 355)
All-purpose flour, for rolling out
Demerara sugar, for sprinkling the top
1/2 cup apricot jam (5.6 oz / 160g)
0:00 Start
0:23 Intro To How To Make Apple Tart
0:36 Dessert Person Animation/Jingle
0:55 Claire Talks About France / Apple Tarts
1:30 Ingredients & Special Equipment
2:37 Cook & Reduce Compote
8:57 Roll out Rough Puff Pastry
9:48 Prepare The Pastry For Baking
12:36 How To Slice An Apple
15:17 Assemble The Tart
18:33 Glaze & Serve
21:22 Recap / Outro
22:38 Spud Returns!
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
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Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Avocado Oat Tart
Ingredients
Oat meal 200g
Banana 120g
Butter 20g
Avocado 120g
Gelatin 3g
Milk 150g
Procedures
1.Prepare all the ingredients about, firstly sock the gelatin with cold water in 5minutes.
2.Blend banana, oat and butter together, add more oat if the texture is too watery.
3.Take a tart mold and brush it with butter prevent sticking in the mold.
4.take the mixture into the mold and press it evenly, if the texture is too sticky, wet your hand first. Bake the it for around 10 to 15minute 170c.
5.Cut avocado and scrap all the content and add some milk and brown sugar then blend in together.
6.Make sure the mixture is watery enough, then put gelatin in and mix it well.
7.After the crust was baked, make sure to cool-down the temperature first then add the avocado mixture into the crust.
8.After filling in the mixture into the crust, give a tap then put inside chiller for 4 hours.
This is a healthy dessert, the recipe only uses a minimum amount of oil and it is suitable for people want to lose weight but still want to eat dessert. Please try it at home the ingredients are cheap and easy to make. Thank for watching, stay tune for more video :)
Strawberry Tarte Tatin Recipe | French Strawberry Tart | Strawberry Pie
Welcome to my channel!
Strawberry Tarte Tatin Ingredients:
1 kg strawberries (unpeeled)
30 g sugar
a pinch of salt
dough:
270 g flour
70 g almond flour
2 eggs (M size)
130 g butter
50 g sugar
2 tsp vanilla sugar
2 tsp baking powder
a pinch of salt
caramel:
160 g sugar
100 g butter
Bon Appetit!
I would be glad to receive Your comments! Share this video with Your friends! Hit the bell and watch new videos every week!
#tartetatin #strawberrypie #strawberryrecipes
Tracy's Delicious Apple Tarte Tatin
I know many of us don't have time to make everything from scratch (even though I do like making puff pastry) that from time to time as a mum, who runs Creative Cooks Kitchen I find having some simple ways to simplify or Cheat in a recipe a way to make more accessible to a larger group of people as well a time saver that is really very scrum-my.
I was also inspired to make something with fruit that was sitting in my crisper and past their best to eat fresh, but still can be used in a recipe like this, a way of ensuring we are sustainable in our food practices..
TARTE TATIN + FRENCH MUSIC PLAYLIST || Cook Like A World Traveler
#tartetatin #appletarte #thanskgiving
SKIP TO RECIPE: 1:21
MY SPOTIFY FRENCH PLAYLIST:
RECIPE
4-5 small apples (any kind)
1 package frozen puff pastry
3/4 cup sugar
1 lemon
1/2 cup butter
3 tbsp water
Take the puff pastry out of the freezer and let it thaw while you work on the apples. Peel and slice all the apples into thin, even strips, and store them in a bowl. Squeeze lemon juice over the apples and toss together until coated evenly. Set aside.
Using a 9-inch cake pan like a stencil, cut the puff pastry into a circle the same size as the pan, and set aside. Pre-heat the oven to 375°F.
In a shallow pan on the stovetop, stir together the sugar and water on medium--to-low heat. Keep swirling continuously as the sugar bubbles up and starts to turn color. Do not step away from the stove during this phase. The sugar will turn wheaty golden - turn off the heat. Melt the butter into the pan, continuously stirring until combined with the sugar.
Pour the hot caramel into the cake pan (be careful!), and smooth it out to reach every part of the cake pan. Take the sliced apples and lay them out in a clockwise, layered fan pattern, as tightly together as you can. (Better to start laying the pattern from the inside circle working outwards). Carefully drape the puff pastry circle over the apples - don't push down on it.
Bake the tarte in the oven for 30 minutes. The puff pastry should get golden brown, and you should be able to see a little juice bubbling up the sides. Remove from the oven, and carefully flip the tarte upside down on a serving dish (preferably one with a lip, to catch the juices). Serve the tarte tatin warm from the oven.