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 TARTE TATIN WITH KETO PIE CRUST RECIPE—NO SUGAR ADDED
APPLE AND CINNAMON TARTE TATIN /LOW CARB-NO SUGAR ADDED
INGREDIENTS:
* 5 to 6 apples of your choice
* 1/2 cup of sweetener; I used stevia powder
* 1/4 cup of malt extract
* 1 tbs cinnamon
* 60 grams of unsalted butter
* 1 tsp of cinnamon powder
* 1 lemon
*
METHODS:
1. Peel and quarter the apples, using a spoon to remove the cores .Rub the apples with lemon while peeling and cutting the apples to avoid the color to become brown. And it adds also a good combination of twist in taste. I put 1 Tbp of lemon juice .
2. Preheat oven to 190°C.
3. In a saucepan over medium heat, add the water, cinnamon and sugar and simmer and stir for 1 to 3 minutes to help melt any lumps. Add the butter, stirring constantly until the caramel turns brown colour.
4. Add in the apples. Let it simmer until nearly cook. Arrange the apple in the same sauce pan that can be used in baking. Or you can use ceramic or glass baking disk. Since we are using Keto crust pie.
5. Set aside. Get ready the pie crust .
KETO PIE CRUST
Ingredients
• 1 1/2 cups almond flour add 2 tbps of coconut flour, and extra for whisking
• 1/4 cup sweetener( I used stevia powder)
• 1/4 tsp salt
• 1/4 cup butter melted
Instructions
1. In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs. Whisk coconut flour on the board
2. Make a flat dough ready to put on top of the apple filling .
Expect that is not as firm as the ordinary dough.
Handle with care and with patience.
3. Put it carefully on top of the apple filling. Prick all over with a fork before baking.
Brush the crust with melted butter
4. Bake for 25 to 30 minutes or until the pastry is golden brown and firm.
5. Cool for 45 minutes and then turn upside down onto a plate.
6. Slice and serve with whipped cream and black coffee
7. Enjoy!
Beth's Easy Apple Tarte Tatin Recipe | ENTERTAINING WITH BETH
Beth's Easy Apple Tarte Tatin Recipe | ENTERTAINING WITH BETH, Beth's Easy Apple Tarte Tatin Recipe | ENTERTAINING WITH BETH
4-Ingredient Flourless TARTE TATIN Quick + Easy + No Oven ???? vegan recipes
The quickest Tarte Tatin (French apple pie) happens to be the healthiest! It’s made with 4 healthy plant-based ingredients. And our apple tarte is also oil-free, refined sugar-free, flourless, gluten-free, dairy-free, and SOOO GOOD! This recipe is also perfect for students, who want to make a delicious Tarte Tatin, but do not have an oven in their apartment.
.
???????? Quickest Tarte Tatin 2.0
1 apple, sliced
½ cup (66 g) almonds, blended (or almond flour)
½ cup (44 g) rolled (gluten-free) oats, blended (or oat flour)
3 Tbsp (45 ml) maple syrup
.
#tartetatin #applepie #plantbased
tart tatin in a terrine with an oat sugar pastry
tart tatin in a terrine with an oat sugar pastry. check-out resistance radio @ resistradio.com
Apple Tart Tatin {vegan, gluten-free, paleo}
RECIPE:
INGREDIENTS & PRODUCTS
tart tatin dish:
almond flour:
arrowroot starch:
full-fat coconut milk:
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Professional Baker Teaches You How To Make FLAT CAKES!
Anna bakes these delicious Apple Cinnamon Galettes which are perfect for sharing. Click on SHOW MORE for recipe instructions.
INGREDIENTS
Two-Crust Pie Dough
2 ¼ cup cake and pastry flour
2 Tbsp sugar
¾ tsp salt
1 cup cold, unsalted butter, cut into pieces
6 Tbsp cold water
1 Tbsp lemon juice or white vinegar
Apple Cinnamon Galettes
½ cup sour cream
2 Tbsp + 1/2 cup dark brown sugar or demerara sugar
½ tsp vanilla extract
4 cup peeled and thinly sliced Granny Smith, Cortland, or other tart apple (about 3 apples)
1 tsp ground cinnamon
6 tsp unsalted butter
1 egg, whisked with 2 tbsp water, for brushing
Turbinado sugar, for sprinkling
DIRECTIONS
Two-Crust Pie Dough
1. Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into 2 discs, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Shape into 2 logs and chill.
Apple Cinnamon Galettes
1. Preheat the oven to 375 F and line 2 baking trays with parchment paper. Pull the pie dough from the fridge 20 minutes before rolling.
2. Slice each log into 3 pieces and roll each piece out on a lightly floured work surface to just under ¼-inch thickness and 8-inches across. Place 3 onto each baking tray and chill while preparing the filling.
3. Stir the sour cream, 2 Tbsp of brown sugar and vanilla together. In another bowl, toss the apples, remaining ½ cup of brown sugar and cinnamon together.
4. Spoon the sour cream into the centre of each rolled piece of dough and top with the sliced apples. Place a teaspoon of butter on the top of each tart. Fold the dough over the apples, making 5 or 6 creases overlapping each other so that the apples are almost fully covered. Brush the pastry with the eggwash and sprinkle generously with granulated sugar.
5. Bake the galettes for about 25 minutes, until the pastry is a rich golden brown colour. Let the galettes cool for at least 20 minutes before serving warm, or cool completely and serve at room temperature.
6. The galettes should be served warm or at room temperature, but can be stored chilled for up to 3 days.
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