Blood Orange Caramel Tarte Tatin Recipes

Steps:

• Preheat oven to 400°. In an 8-in. cast-iron or other ovenproof skillet, melt butter over medium heat; stir in brown sugar and vanilla until dissolved. Arrange orange slices in a single layer over brown sugar., On a lightly floured surface, unfold puff pastry. Roll to a 9-in. square; place over oranges, tucking in corners., Bake until tart is golden brown and filling is heated through, 20-25 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with ice cream if desired.

Steps:

• Position the oven rack in the top third of the oven and preheat to 425 degrees F. Spray an 8 by 3-inch round cake pan with nonstick spray.
• Combine the sugar and 6 tablespoons water in a heavy medium saucepan. Stir over medium heat until the sugar dissolves. You will not stir the sugar after this point. Increase the heat and bring to a boil. Do not stir. Cook until the syrup is a deep amber color, 8 to 10 minutes. Remove the pan from the heat. Carefully add the butter (the caramel will bubble vigorously). Stir to blend, then add the flaked sea salt. Pour the caramel into the prepared cake pan. Let cool 5 minutes.
• Peel, quarter and core the apples. Cut into 1/2-inch thick slices. You don't want to cut the slices too thin because they will fall apart or break down when cooked - the 1/2-inch slices will hold their shape. Fill a large bowl with water and add the lemon juice. Place the apple slices in the acidulated water and set aside. This will keep the apples white.
• Place the cake pan over a stovetop burner, but don't turn the burner on. Lay 2 apple slices in the center of the pan on top of the caramel. Arrange the remaining apple slices in a circle, overlapping one another so that the end result looks similar to a rose. While layering, occasionally press down on the apples to make sure they all fit into the pan. If the caramel starts to set, turn the heat on very low to help loosen it up.
• With an oven mitt (the pan may be hot), pop the pan into the oven. Bake until the apples are tender and the caramel bubbles thickly, about 1 1/2 hours.
• Meanwhile, unfold the pastry sheet on a lightly floured work surface. Using a clean 9-inch round cake pan bottom as an aid, trace and cut out a 9-inch round from the pastry.
• Remove the pan from the oven. Top the apples with the pastry round, pressing down and tucking in the edges. Pierce or dock the pastry all over with a fork. Return the pan to the oven and bake until the pastry is golden, about 25 minutes. Remove from the oven and cool the tart completely in the pan.
• Invert a platter or cake stand over the cake pan. Hold the platter and the pan and invert. The tart will fall out onto the platter. If the tart does not cooperate, run the edge with a knife and place over medium heat until slightly warmed, then invert the pan onto the platter. Cut into wedges and serve with vanilla ice cream, if desired.

Steps:

• Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
• Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
• To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
• Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
• Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

Steps:

• Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
• Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
• In a clean, ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.
• Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
• Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.

Steps:

• Poaching liquid: In a 5-quart pot, bring water, sugar, and butter to a boil, whisking occasionally. Use a paring knife to split the vanilla bean in half lengthwise; scrape the seeds from the pod and reserve for caramel. (Chef Boulud wipes the seeds onto the butter reserved for the caramel.) Add the scraped vanilla pod and the lemon juice to the poaching liquid.While the poaching liquid comes to a boil, prep the apples.
• Prep apples: Peel apples, then cut each into 4 wedges. Trim the top and bottom of each wedge and cut away the core. Set apple wedges aside.
• Make caramel: Preheat oven to 375 degrees F. In a 8 x 2¼-inch sauté pan over medium heat, add sugar. Stir slowly and gently, keeping a close eye on it; when a little over half the sugar has melted, reduce heat to low and continue stirring. After a total of 6-7 minutes, sugar should be caramelized, brown, and 350 F on an instant-read thermometer. Turn off the heat and add the reserved vanilla seeds and butter. Stir vigorously to combine; then allow caramel cool, 10-15 minutes.
• Poach apples: Once the poaching liquid is at a boil, reduce to a simmer and add the apples. Raise the heat to bring the liquid back to a simmer. Gently stir the apples every 5 minutes to ensure even cooking, rotating the apples from the top of the pot to the bottom. (White foam may form on the surface, which is normal; it does not need to be removed.) Simmer until apples are tender and a knife can easily pierce through, 15-20 minutes. Set a colander over a bowl and use a strainer to very gently transfer apples to the colander. Discard poaching liquid.
• Spread poached apples on a parchment-lined baking sheet to stop the cooking. (Optional: Allow apples to cool for 10 minutes for easier handling.) Begin placing apples around the perimeter of the sauté pan on top of the caramel, upright and nesting inside one another. Continue wedging apples into the pan in concentric circles, as tightly as possible; nearly every piece should fit into the pan. (If one or two remain, that's the chef's snack!) Once the pan is tightly packed, use the back of a spoon to gently press the apples down, to remove any air pockets. Discard vanilla bean.Place pan over low heat until caramel is bubbly around the apples, 5 minutes. Use a spoon to baste the apples with the caramel, then place on a rimmed baking sheet lined with parchment paper. Bake in the oven for 20 minutes. (Total baking time will be 60-75 minutes.) Note: Caramel may bubble out of the pan and onto the baking sheet, which is normal!
• While the apples are baking, wrap the bottom and outside of the slightly smaller pot in aluminum foil. After the apples have been baking for 20-25 minutes, remove from oven. Place sauté pan on a rack fitted over a parchment-lined rimmed baking sheet. Gently press the bottom of the wrapped pot on the apples to fully submerge them into the caramel and flatten the top. (Some caramel may overflow onto the baking sheet.) Set aside the smaller pot and place the apples back into the oven for 30-35 more minutes, removing to press the apples every 15 minutes.
• After a total of about 60 minutes of baking, the apples will have absorbed most of the caramel and be concentrated in the sauté pan. Remove from the oven and increase oven temperature to 400 F. Roll pastry: Remove puff pastry from refrigerator. Dust a work surface with flour and roll pastry to a ¼-inch thickness, rotating the pastry as you roll; dust with additional flour as needed. Cut the flattened pastry into a circle just a little larger than the diameter of the sauté pan, using the lid as a guide. Use a fork to poke holes all over the pastry: this is called "docking" and will keep the pastry from over-puffing. Place docked pastry on top of the apples; it's fine if the pastry is at the edge of the pot, since it will shrink slightly as it bakes. Bake until pastry is lightly golden brown, about 15 minutes.
• Remove tarte Tatin from oven and let cool completely, at least 1 hour; cooling overnight at room temperature is recommended. (Unmolding the tarte when it is still warm may cause it to fall apart.) Once cool, warm the pan over medium heat for 1 minute; this will help the tarte Tatin come out of the pan more easily. Remove from heat and run a paring knife around the outer edge of the tarte to gently release the apples from the side of the pan. Place a serving platter over the pan; holding the platter firmly to the pan with a kitchen towel, quickly and carefully invert to flip the tarte Tatin onto the platter. Serve with whipped cream, vanilla ice cream, or crème fraîche (optional).

Steps:

• First, make the pastry. Put the flour, butter, icing sugar and 1/4 tsp salt in a food processor and pulse until you can't feel any lumps of butter. Add the egg yolk, vanilla, orange zest and 2 tsp cold water, and pulse again until the pastry starts to clump together in pieces. Tip onto your surface and gently bring together into a ball. Wrap in cling film and chill for 30 mins.
• Roll out the pastry on a floured surface to line a 23cm round tart tin, about 3cm deep. Pinch any overhanging excess back down the outside of the tin (to trim after baking), prick the base with a fork and chill for another 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry with a big sheet of scrunched up baking parchment, then fill with baking beans or rice. Bake for 15 mins, then remove the paper and beans, and bake for another 5-15 mins until golden brown and crisp. Let the pastry cool for 5 mins, then carefully trim the excess pastry with a small, sharp knife. Beat the egg white with a fork, then brush all over the inside and cut edge of the pastry and bake for a further 2 mins - this helps keep the pastry crisp when the wet filling is added.
• Remove the pastry case from the oven and lower the heat to 160C/140C fan/gas 3. For the filling, whisk together the whole eggs and yolks, then sieve into a larger mixing bowl. Whisk in the caster sugar, crème fraîche, orange zest and juice, and lemon juice. Lift the pastry case back into the oven and place on the middle shelf. Using a jug, pour the filling into the tart. Bake for 35 mins until there is just a slight wobble in the centre when you tap the tin. Cool to room temperature, then chill for 1 hr. LIghtly dust with icing sugar, then serve.

Steps:

• Lightly grease a 9-inch tart pan with a removable bottom.
• Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
• Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
• Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
• Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
• Chill tart for about 3 hours. Top with blood orange slices before serving.

Steps:

• For orange curd:
• Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days.
• For crust:
• Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes.
• Preheat oven to 375°F. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack. Spread curd evenly in cooled crust. (Can be made 1 day ahead. Cover; chill.)
• Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Chill tart up to 1 hour.
• Remove pan sides. Cut tart into wedges. Drizzle lightly with Orange Caramel Sauce and serve.

Steps:

• Make pastry:
• Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 2 1/2 tablespoons water and blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill until firm enough to roll, at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Make apple filling:
• Preheat oven to 400°F. Fill large skillet with ice cubes; set aside. Combine sugar and butter in 10-inch-diameter, 2-inch-deep skillet. Cook over medium heat until mixture is deep amber and smooth, stirring often and almost constantly the last 3 minutes, about 16 minutes (after about 12 minutes, butter and sugar will separate and sugar will begin to melt and darken). Immediately place skillet onto ice to stop color from deepening. When caramel is cold and brittle, transfer skillet to work surface.
• Arrange apple wedges close together, rounded side down, in concentric circles atop caramel in pan. Press remaining apples, rounded side up, atop first layer. Roll out pastry on lightly floured surface to 12-inch round. Place pastry atop apples, tucking in edges around apples. Bake until pastry is golden brown and juices are bubbling at sides of pan, about 55 minutes. Let stand 5 minutes. Place platter over skillet. Using oven mitts as aid, hold platter and skillet together and invert tart onto platter. Rearrange any apples that may have become dislodged. Let stand up to 30 minutes.
• Brush apples generously with some warm Brandied Caramel Sauce. Serve tart, passing remaining sauce separately.

Steps:

• Preheat the oven to 400 degrees.
• Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes.
• Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes.
• Remove from the heat immediately and cool while you prepare the apples.
• Peel, core, and quarter the apples.
• Melt the butter in na 8-9 inch skillet or cast iron pan.
• Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices.
• Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften.
• While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot).
• When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.
• Trim the corners from the pastry to make a rough circle about 10 inches in diameter.
• Fit the dough over the apples, tucking in the edges around the inside of the pan.
• Bake for 30 minutes, until the pastry is puffed and golden.
• Remove from the oven and let stand for 5 minutes.
• Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate.
• Serve warm.