Easytartetatincooksillustrated Recipes

Steps:

• Preheat the oven to 425°F. In a heavy-bottom 10-inch ovenproof or cast-iron skillet, stir together the 3/4 cup sugar and the vinegar. Scrape the vanilla seeds into the skillet (save the vanilla bean for another use). Heat over medium heat, stirring until the sugar is thoroughly dissolved. Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag). Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.
• Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture. Dot with the remaining 2 tablespoons butter.
• Place the puff pastry over the apples and tuck the sides down around the apples. Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling. Let cool in the pan for 10 minutes, then carefully invert onto a rimmed cake plate to serve.

Steps:

• Halve and core apples. Set aside one half. Quarter remaining apples and transfer to a large bowl. Squeeze lemon over apple slices and set aside.
• Combine sugar and water in a 9-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
• Place reserved apples in center of skillet. Decoratively arrange remaining apple slices, cut side up, in skillet around reserved apples. Continue layering slices until level with top of skillet. Cut any remaining apples into thick slices to fill in gaps. If fruit does not completely fill pan, tart will collapse when inverted.
• Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
• Roll out pate brisee to a 10- to 11-inch circle, about 1/8 inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
• Place pate brisee over apples and tuck edges. Transfer skillet to prepared baking sheet; transfer baking sheet to oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool 15 to 20 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.

Steps:

• Adjust rack to middle position in oven and then heat to 400. Line a rimmed baking sheet with parchment paper. Place the puff pastry on the parchment. Bake until golden brown and puffed, 10-15 minutes. Transfer to a serving platter; press lightly to flatten if domed.
• Meanwhile, melt butter in a 12-inch, nonstick skillet over high heat. Remove the pan from heat and spinkle evenly with the sugar. Lay the apples in the skillet. Return to heat. Cook, stirring apples halfway through, until the juices in the pan turn a rich amber color and apples are carmelized, about 15 minutes.
• Remove apples from the pan one at a time. Arrange them in overlapping rows on the pastry square, leaving a 1/2-inch border. Spoon about half of the pan juices over the apples.
• Whisk the cream and Grand Marnier (if using) into the remaining juices in the pan. Bring to a simmer. Pour some sauce over the tart just before serving, passing the remaining sauce separately.
• FOR PEAR TATIN: Substitute 2 lbs. pears (about 4) for the apples. You may need to increase the carmelization time to 20-25 minutes. Use Poire William instead of Grand Marnier if using a liquor.
• LIQUOR OPTION FOR APPLES: Cognac. I believe it is a classically French pairing with apple desserts. It's not the Cook's Illustrated version, tho, if you want to use strictly their recipe. I used it in a different tart recipe once, and it was awesome. Thanks to the first reviewer for this idea!

Steps:

• Mix sugar and melted butter and press evenly into greased 8" or 9" round cake pan.
• Put apples on their sides in rows decoratively around pan, packing closely together and filling small spaces with broken segments of apples.
• Sprinkle tops of apples lightly with cinnamon if desired.
• Bake uncovered at 425F about 1-1 ½ hours.
• If apples start to burn, they can be covered toward the end of the baking time.
• Meanwhile, unfold pastry sheet and cut to fit pan. Use another pan to trace shape if necessary.
• Poke fork holes into both sides of puff pastry sheet to allow air to escape while baking.
• Press pastry on top of baked apples, pushing edges down. Bake another 20 minutes.
• Cool partially, then invert to a platter. Serve warm.

Steps:

• Line a baking sheet with parchment paper. Roll out the pastry on a lightly floured work surface to form an 11 1/2 inch round. Transfer the pastry on its baking sheet to the refrigerator for at least 1 hour.
• Peel, halve, and core apples. Spread the sugar evenly over the bottom of a 10-inch cast-iron, oven-proof skillet. Place the butter slices evenly over the sugar, then arrange the apple halves on top of the butter. Begin at the outside edge and stand the halves on their sides, facing in one direction with stem ends toward the center. Pack the apples as close together as possible, gently pushing them together so they are held standing by pressure. Make a second circle of apple halves inside the first, packing them in on their edges as well. Place one apple half right in the center of the second circle to fill in the small space that remains. The idea is to get as many apples into the pan as possible, while keeping them nicely arranged.
• Place the skillet over medium-low heat and cook the apples in the butter and sugar, uncovered, until the sugar turns golden brown; this will take at least 1 hour. Watch the apples closely to be sure they don't stick; you may want to adjust the heat now and then, to slow down or speed up the cooking. As the sugar and butter melt and the apples give up some of their juices, baste the apples occasionally with a turkey baster. The apples may give up a great deal of juice, which can spatter. Do not be concerned - gradually the juice will caramelize along with the sugar and will caramelize the apples nearly all the way through, though they will remain uncooked on top.
• Preheat the oven to 425°.
• When the cooking juices are deep golden and the apples are nearly cooked through, remove the pastry from the refrigerator and quickly and carefully place it over the apples, gently pushing it down around them, simultaneously easing it toward the center so that if it shrinks on the sides there will still be enough of it to cover the apples. Using a sharp knife, trim off and discard any extra pastry.
• Place the skillet on a baking sheet. Bake in the center of the oven until the pastry is golden, 25 to 30 minutes. Don't be concerned if the juices bubble over; the tart will be more or less juicy, depending on the variety of apple you have used.
• Remove the skillet from the oven. Immediately invert a serving platter with a slight lip over the skillet. Quickly but carefully-the juices will be very hot-flip the two so the crust is on the bottom , the apples are on top, and the juices don't run off onto the floor. Remove the skillet. Should any apples stick, gently remove and reinsert them into their rightful place.
• Serve generous slices as soon as the tart has cooled slightly, but is still very warm through.
• Place the flour and salt in a food processor and process once to mix. Add the butter and process until the mixture resembles coarse meal, pulsing five to eight times. Add the 5 tablespoons ice water and pulse just until the pastry begins to hold together, not more than nine to ten times. Add the remaining 1 tablespoon water if the pastry seems dry . (To make pastry without a food processor, place the flour and salt in a bowl and work the cold butter into it using your fingers, until it resembles coarse meal. Sprinkle over 5 tablespoons of water and work it in using your fingers, until the pastry begins to hold together. Add the additional water if the pastry seems dry.)
• Transfer the pastry to a work surface and knead it gently just until it forms a ball. Flatten the ball, place it on a work surface, cover it with a bowl so it

Steps:

• To make the dough in a food processor, combine the flour, sugar and salt in a bowl. Add the butter and shortening and pulse until reduced to ½ inch pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
• To make the dough by hand, combine the flour, sugar and salt in a bowl. Add the butter and shortening and toss to coat with the flour mixture. Using a pastry blender or 2 knives, cut the pieces of fat into the flour mixture until they are no larger than small peas. Distribute the water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a rough mass.
• Transfer the dough to a work surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.
• Lightly dust a work surface and rolling pin with flour. Roll out the chilled dough into a 12-inch round a scant ¼ inch think. Lift and turn the dough several times as you roll to prevent s sticking, and dust the surface and rolling pin with additional flour as needed. Use a dough scraper or icing spatula to loosen the pastry if it sticks. Trim this dough into an 11-inch round. Slide a rimless baking sheet under the dough, cover with plastic wrap and refrigerate until needed.
• Preheat an oven to 375 degrees.
• To make the filling, set a 10-inch straight-sided, ovenproof fry pan, preferably cast iron, over medium heat and melt the butter. When it melts, sprinkle the sugar evenly over the butter and continue cooking until the sugar melts and turns amber colored, 3 to 4 minutes. Shake and swirl the pan frequently to redistribute the sugar for even melting and caramelization.
• Arrange the apples, side up, in the caramel in a snug, even layer. Increase the heat to medium-high and cook until the apples are just tender about 15 minutes. The caramel will bubble up around the apples. Remove the pan from the heat.
• Uncover the pastry round. When the bubbling has subsided, slide both hands under the pastry round and carefully place it on top of the apples, tucking in the edges and being careful not to burn your fingers. Bake until the crust is golden brown. About 30 minutes.
• Transfer the pan to a wire rack and let cool for 6 minutes. Place a large flat serving plate upside down on top of the pan and invert the pan and plate together. Lift off the pan. Slice and serve warm with vanilla ice cream.
• ***It's really not essential to take this apple creation from your skillet - serve it from your cast iron and you'll feel authentic. Kinda romantic to be so casual about something so yummy.

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the sugar and vanilla bean seeds in a small bowl. Using your hands, press the butter as evenly as you can into a 10-inch ovenproof skillet and sprinkle the vanilla sugar on top.
• Arrange the apple halves standing upright, with the rounded sides facing outward, in a tight concentric circle around the skillet. Repeat until the skillet is completely filled.
• Place the skillet over medium heat and cook until a golden brown caramel forms, 20 to 30 minutes. It's ok if the caramel is a little patchy. Remove the skillet from the heat and let cool for a few minutes.
• Meanwhile, roll the pie dough 1/8 inch thick on a lightly floured work surface. Roll onto a rolling pin then unroll it over the skillet. Carefully tuck any overhanging dough inside the skillet.
• Bake until the apples are bubbling and the crust is golden brown, about 20 minutes. Let cool to room temperature, then carefully flip onto a serving dish. Cut the tarte tatin into wedges and serve with whipped cream.
• Combine the flour, sugar, salt and butter in a food processor. Pulse until the chunks of butter are broken down to the size of peas and the flour feels like wet sand.
• Add 1/4 cup of the ice water and process until the dough comes together easily. If the dough immediately clumps apart, pulse in 2 more tablespoons of ice water at a time. Remember, you can always add more water but not more flour, so be careful not to add too much water at once.
• Divide the dough in half and shape each into a ball. Loosely wrap each ball in plastic wrap and flatten the dough into a disk about 1 inch thick. Refrigerate for at least 30 minutes and up to overnight.

Steps:

• Cut one half cup of butter into small chunks and chill thoroughly.
• Combine the flour, powdered sugar, and salt in the food processor. Add the chilled butter and process until the mixture resembles coarse crumbs. Add the egg and pulse for several seconds until the dough comes together. Turn out onto the counter and shape into a disc. Wrap tightly with plastic wrap and refrigerate thirty minutes.
• Meanwhile, melt the remaining half cup of butter in 9-inch skillet with the granulated sugar over medium heat, stirring occasionally until the caramel begins to brown and turn amber gold. Increase the heat to medium high and add the apple slices. Saute until slightly transparent, about five minutes. Remove from the heat and arrange the apples in a rosette pattern in the skillet (it may be easiest to transfer most of the slices to a bowl and add them back in as the rosette is formed.) Set aside and preheat the oven to 425°.
• Unwrap the chilled dough and sprinkle generously with granulated sugar. Gently roll into a ten to twelve inch circle, using sugar liberally on the work surface to prevent the pastry from sticking. Carefully roll the dough around the rolling pin and transfer to the top of the caramelized apples. Tuck the crust around the edges of the skillet to seal in the apples, folding the excess over.
• Bake until the crust is golden brown, about twenty to twenty five minutes. Let the skillet cool for an additional twenty minutes before carefully running a knife around the edge to loosen the pastry. Place the serving plate over the top of the skillet, invert and remove the skillet. Gently rearrange any apples stuck to the skillet back into the pastry. Serve the tarte tatin warm with vanilla ice cream.