Apple Rosemary Tarte Tatin Recipes

Steps:

• Lightly flour a work surface. Roll the puff pastry out so it is slightly larger than the top of a 10-inch cast-iron pan. Turn the pan over on top of the pastry and cut around the outside edge of the pan to remove excess. Place the puff pastry round onto a baking sheet and refrigerate until ready to use.
• Add the sugar, apple cider vinegar and 1 tablespoon water to the cast-iron pan. Turn to medium-high heat and stir the ingredients together so that the sugar is completely wet. Bring the mixture to a boil and cook until the sugar turns a deep amber, 5 to 6 minutes. Remove from the heat and add the butter and sea salt flakes; the mixture will bubble up slightly. Stir the caramel until the butter is completely melted and evenly incorporated. Let cool.
• Preheat the oven to 400 degrees F.
• Peel the apples, then cut each into thirds around the core, leaving you three rounded discs per apple. At this point, the caramel will have cooled and perhaps even hardened; that's ok. Place the apple pieces rounded-side down into the pan on top of the caramel, overlapping the edges slightly so you have an outside circle of apples and an inside circle of apples. Turn the pan back up to medium-high heat and bring the mixture to a boil. Once at a boil, turn the heat to medium low and simmer until the apples have softened and the excess juice from the apples has evaporated, about 15 minutes. Remove from the heat.
• Place the puff pastry round on top of the apples. Use a mini offset spatula or butter knife to tuck the edges of the puff pastry into the pan towards the apples, all along the edge. Whisk the egg together with a splash of water in a small bowl and then brush the puff pastry with the egg wash. Bake until the puff pastry is a deep golden brown, about 12 minutes. Let cool 15 minutes.
• Using a serving platter that is at least 2 inches wider than the pan and has a small lip on it to catch excess caramel, place it over the top of the cooled tarte. Place a kitchen towel on top of the platter and then fold it down over the cast iron. Get a firm grip of the platter and cast iron in both hands before flipping the cast iron over, away from yourself. Remove the cast iron.
• Serve the tarte tatin immediately with whipped cream or ice cream if desired.

Steps:

• Preheat the oven to 400 degrees F.
• In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
• Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
• Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
• Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
• Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
• Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
• Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
• Place crust on top of apples and tuck in edges around apples.
• Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

Steps:

• Place 1/4 cup water in a medium saucepan over low heat. Add sugar and corn syrup, increase heat to high, and cook, swirling the pan occasionally, until the mixture caramelizes into a deep amber brown, 7 to 10 minutes. Once it starts turning brown, swirl often and keep a close eye on it.
• Remove from the heat, and whisk in butter until melted and smooth. Divide among six 4-to 6-ounce ramekins, or among the cups of a nonstick 6-muffin tin.
• Cut the apples in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into 1/2-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.
• Heat oven to 400 degrees. On a floured surface, roll out or unfold the pastry and prick all over with a fork. Using a biscuit cutter or a knife, cut out six pastry rounds that are slightly larger than the ramekins (about 1/2 inch of dough all the way around). Keep pastry rounds chilled until ready to use.
• Place the pastry rounds on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry rounds slightly down into the ramekins; do not seal. Place the ramekins or muffin tin on a baking sheet lined with a nonstick liner or parchment paper.
• Bake for 15 minutes, then lower the oven temperature to 375 degrees and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.
• When ready to serve, heat oven to 350 degrees. Reheat the tarts for 3 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don't worry if some of the caramel runs out.

Steps:

• To make the crust, place the flour, sugar and salt in a food processor and pulse just to combine. Add the butter and pulse until most of the butter is incorporated into the flour. Add the yolk mixture and pulse until mixture just begins to come together. Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate.
• To make the filling, place the sugar in an 11-inch ovenproof skillet over medium-low heat. When the sugar begins to melt, stir until it melts completely and turns into a caramel-colored syrup. Remove from the heat. Toss the apples with the melted butter and rosemary. Arrange the apples in the skillet on top of the syrup in 2 layers, making concentric circles; put the first layer in core side down and the second layer core side up.
• Place over medium heat and cover the skillet. Cook for 5 minutes. Uncover and cook for 10 minutes. Set aside to cool.
• Preheat the oven to 350 degrees. Roll the dough out into a circle slightly larger than the skillet. Place the dough over the apples and fold in the extra dough, pressing it against the skillet to form a seal. Bake until the crust is lightly browned, about 30 minutes.
• Let stand for 10 minutes. Quickly but carefully invert the skillet over a large plate or platter. Serve warm with creme fraiche or vanilla ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a 10-inch cast iron frying pan over medium heat. Melt sugar, butter, rosemary, and cinnamon together in the hot pan, stirring constantly, until syrup is a rich caramel color, about 8 minutes.
• Reduce heat to low. Add apple slices, arranging them in a decorative swirl starting from the outside edges of the pan, rounded sides-down, as tart will be turned upside-down when served. Simmer, uncovered, until apples are slightly tender yet firm, about 10 minutes. Shake the pan occasionally to prevent scorching. Remove from heat.
• Trim corners of puff pastry to form a 10-inch circle. Place pastry over apples and push down between apples and the edge of the pan using the tip of a knife.
• Bake in the preheated oven until pastry is golden and puffed, about 10 minutes.
• Remove from the oven and let cool for 10 minutes.
• Loosen the edges of the tart from the pan using a knife. Invert a serving plate over the pan and then, holding the pan and plate together firmly, invert them together. Lift off the pan. Cut tart into wedges and serve warm or at room temperature.

Steps:

• Lightly dust a clean work surface with flour; have ready a 9-inch fluted tart pan with a removable bottom.
• Roll one disk of dough to an 11-inch circle, with an 1/8-inch thickness. Roll dough around rolling pin, and unroll over tart pan. Using your fingers, gently press dough into pan. Trim any excess dough flush with the edges of the pan, and chill 30 minutes.
• Line a baking pan with parchment. Roll remaining disk of dough to an 1/8-inch thickness. Using a fluted pastry wheel, cut into 10 3/4-by-12-inch strips. Transfer strips to pan, and chill 30 minutes.
• Peel, core, and cut each apple into 16 wedges. Place wedges in medium bowl; toss with lemon juice and rosemary. In a small bowl, combine sugar and cornstarch. Sprinkle sugar mixture over apples; toss to coat.
• Heat oven to 400 degrees. Line crust with a 12-inch circle of parchment, and fill with pie weights or dried beans. Bake until crust starts to take on color, about 15 minutes. Remove weights and parchment. Reduce temperature to 350 degrees; continue baking until crust has cooked through, about 7 minutes.
• Fill crust with apple mixture, and dot with butter. Using chilled strips of dough, weave lattice pattern over top.
• Bake until lattice crust has slightly browned and apples are tender, about 1 hour. Remove from oven; transfer to a wire rack to cool. Decorate with glazed walnuts.

Steps:

• Heat oven to 400 degrees. Combine sugar and 1/4 cup water in a saucepan; cook over medium heat until dark amber, 10 to 12 minutes. Swirl pan to prevent crystallization; don't stir. Working quickly, divide hot caramel among 12 mini-muffin cups. Add 1 teaspoon butter to each cup. Set aside.
• Combine cranberries and walnuts in a small bowl. Using a teaspoon, fill each apple center with cranberry and walnut mixture. Place apples, stem-side down, into caramel. Cover tightly with aluminum foil, and bake until the apples are tender but still firm, about 20 minutes.
• Meanwhile, on a lightly floured surface, roll out puff pastry to a 12-inch square. Using a 2 1/2-inch cookie cutter, cut out twelve circles. Transfer to a baking sheet, and chill until firm, at least 15 minutes. Once apples have cooked 20 minutes, remove foil, and cover each apple with a circle of puff pastry. Return to oven, and continue baking until puff pastry is golden brown and puffed, about 15 minutes. Turn out onto a tray lined with a Silpat (a French nonstick baking mat) or buttered parchment. Garnish with cranberries and walnuts, if desired, and serve.

Steps:

• For the Pastry:.
• Place the flour and salt in a good sized bowl.
• Add the butter bit by bit and blend till the mixture resembles coarse meal.
• Add the water bit by bit until the dough forms a ball.
• Wrap in cling-film and let the dough sit at room temperature for one hour.
• Note: The dough can be frozen and then, when you want it, thaw in the refrigerator.
• Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix.
• Pre-heat the oven to 425 degrees F.
• Lightly flour your work surface and roll the dough out into a 14" circle.
• Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around.
• Gently fit the pastry against the sides of the tin.
• Make the Filling:.
• Mince the rosemary.
• Place half the apples in the tart tin.
• Sprinkle with half the sugar and all the rosemary.
• Top with the remaining apples and the remaining sugar.
• Bring the edges of the crust up and over the apples--it will partially cover the top of the tart.
• Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette.
• Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
• Remove from the oven and place the tart tin on an over-turned bowl to remove the sides.
• Let the tart cool to lukewarm or room temperature before serving.

Steps:

• Make the pastry:
• Place the flour and salt in a food processor, and process to mix. Add the butter and process until the mixture resembles coarse cornmeal. With the food processor running, slowly add the water and process just until it is combined and the mixture is crumbly. Turn it out onto a lightly floured surface and gently press it into a ball. Let the pastry sit, covered, at room temperature for 1 hour.
• Preheat the oven to 425°F.
• Lightly flour a work surface, and roll out the pastry to a 14-inch circle. Roll the pastry around the rolling pin and unroll it in a 9 1/2 inch, removable bottom tart tin, with the edges of the pastry overlapping evenly all around. Gently fit the pastry against the sides of the tart tin.
• Make the filling:
• Mince the rosemary. Place half the apple slices in the pastry, sprinkle with half the sugar and the rosemary. Top with the remaining apples and the remaining sugar. Bring the edges of the pastry up and over the apples- they won't completely cover the apples, which is fine.
• Make the egg wash:
• Whisk together the egg and the water, and brush the pastry with the mixture. Place the tart tin on a baking sheet, and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
• Remove from the oven and place the tart tin on an upturned bowl to remove the sides. Let the tart cool to lukewarm, or room temperature,then serve.

Steps:

• In a big bowl combine flour, herbs and spices and cheese. Add the tahini, water and egg and knead into a smooth dough. If it seems too dry, add a bit more water, if its too wet, add some more flour. Wrap into cling film and chill for 15 minutes.
• For the filling place the sugar in a pie dish (of 28 cm/11 inch in diameter), that can be put directly onto the stove top (alternatively use a pan that can be put into the oven). Over medium-high heat melt the sugar. It will take about 4 minutes and the sugar will turn light in colour, but still appear granulated. Swirl the pan around (careful, its hot) while the sugar melts so that it melts evenly. Turn heat down and add oil and vinegar. This might splatter, so be careful.
• Allow to simmer for 1 minute. Remove from heat and place the onion and apples on top of your syrup.
• Roll out your dough so that it fits the pie plate. Place it on top of the filling and press it down at the edges, so that the filling is enclosed completely.
• Bake in the pre-heated oven at 180°C/350°F for 30 minutes until crust is golden and syrup is bubbling.
• Allow to rest for 10 minutes before inverting it onto a serving platter. Enjoy!