FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY
Here's what you need: puff pastry, apple, water, sugar, unsalted butter, vanilla ice cream
Provided by Alvin Zhou
Categories Desserts
Yield 5 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 387 calories, Carbohydrate 36 grams, Fat 25 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams
UPSIDE DOWN CARAMEL APPLE PIE
Really good Apple Pecan pie.
Provided by Donna
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.
- Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.
- Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.
- Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 54.5 g, Cholesterol 3.8 mg, Fat 19.7 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 4.9 g, Sodium 252.1 mg, Sugar 28.1 g
UPSIDE DOWN APPLE TARTS
Provided by Jacques Maximin
Categories Dessert Apple Fall Potluck Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Make pastry cream:
- Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan. Add pod, milk, and 3 Tbsp sugar and bring just to a boil, whisking to dissolve sugar.
- Meanwhile, whisk together flour, cornstarch, remaining sugar, and a pinch of salt in a bowl. Whisk together whole egg and yolk in another bowl, then whisk in flour mixture until smooth.
- Add one third of hot milk mixture to yolk mixture (to temper) in a slow stream, whisking, then add to milk mixture remaining in saucepan, whisking. Bring custard to a boil over medium heat, whisking, then boil, whisking, 2 minutes. Remove from heat and stir in butter until melted.
- Transfer pastry cream to a bowl and chill, its surface covered with wax paper, until no longer hot, at least 30 minutes.
- Make tarts:
- Preheat oven to 400°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
- Peel and core apples, then cut into 1/8-inch-thick wedges.
- Roll out pastry on a lightly floured surface with a lightly floured rolling pin 1/8 inch thick and cut out 8 (6-inch) rounds using inverted bowl or plate as a guide. Punch out center of each round with cookie cutter and transfer to baking sheets.
- Discard vanilla pod and transfer pastry cream to pastry bag. Snip a 1/3-inch opening and pipe pastry cream onto pastry in a ring around center (there will be some cream left over). Arrange overlapping apple slices on pastry, covering the cream, then brush with melted butter.
- Bake tarts, switching position of sheets halfway through, until edges of apples are pale golden, about 15 minutes.
- Meanwhile, stir together corn syrup and water until smooth.
- Remove baking sheets from oven and flip each tart over with a large spatula. Generously brush pastry with some of corn syrup mixture.
- Continue to bake, switching position of sheets halfway through, until pastry is shiny and golden, about 15 minutes more. Cool 10 minutes.
- Serve tarts, pastry side up, warm or at room temperature.
FRENCH APPLE PIE
This is a great recipe given to me by my Mother in law. This is my husband's favorite pie and I love making it for him. Even if you don't like raisins too much, they are not overwhelming.
Provided by Karen..
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Place one crust in a 9 inch pie pan.
- Mix apple slices and raisins and place in pie shell.
- Sprinkle with lemon juice.
- Mix remaining ingredients (not Icing) and sprinkle on top of apples and raisins.
- Dot with butter if desired and place 2nd crust on top.
- Crimp or flute edges as desired.
- Bake at 450 degrees for 10 minutes, then reduce heat to 375 degrees and Bake 40 more minutes.
- When pie is cool, mix the icing and drizzle over the crust.
Nutrition Facts : Calories 492.8, Fat 15.3, SaturatedFat 3.8, Cholesterol 0.3, Sodium 311.3, Carbohydrate 89.3, Fiber 5.8, Sugar 58.4, Protein 4
UPSIDE-DOWN APPLE PIE
This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. -Susan Frisch, Germansville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes. , Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. , In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently., On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry. , Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary)., Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.
Nutrition Facts : Calories 613 calories, Fat 26g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 270mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 4g fiber), Protein 5g protein.
MICHAEL'S UPSIDE DOWN APPLE PIE
Provided by Food Network
Categories dessert
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- To make pastry sift flour into a bowl. Cut cold butter into small pieces with a wire cheese cutter. Add butter to flour and work it into the flour with the back of a fork. Do not use your hands or anything that would add heat to the mixture. When the butter has been worked into the flour as much as possible, add ice water, 1 tablespoon at a time and mix it in with a large spoon. It will probably only take 2 or 3 tablespoons of water to form the dough. As soon as the dough can be rolled into a ball in the bowl put it in plastic wrap and place it in the refrigerator.
- When the dough has been in the refrigerator for 1/2 hour, start to coat the bottom of the pie pan. I prefer to use the deepest pie pan I can find. Spread 1 tablespoon of butter over the bottom and sides of the pie pan. Depending on the size of the pan you might have to use more or less, but I like my coating to be generous. Then sprinkle 1/3 cup of brown sugar over the butter, with a light coating covering the bottom and sides. As with the butter you may have to use more or less depending on pan size. Then place the pecan nut halves, flat side up, on the bottom and sides of the pan. I start in the middle with 1 nut and then put the rest in circles around the center, closely spaced. Finish with a layer of nuts covering the side of the pan. The entire bottom and sides should be covered with nuts. Next take the dough out of the refrigerator, cut the ball in 1/2, wrap 1/2 in the plastic wrap and put it back in the refrigerator. Roll out the other 1/2 taking care not to handle the dough too much. Place the rolled out dough in the pie pan over the pecan nut coating, and trim the edges. Cover with plastic wrap and put in the refrigerator.
- Preheat the oven to 450 degrees F.
- To make the filling place 1/4 cup of butter and 1 cup of sugar in a small pan and cook over medium heat. When the butter and sugar have mixed into a liquid form add 1/2 vanilla bean. Stir the mixture constantly until it starts to turn brownish, or caramelized. Then remove it from the heat. Fill a large bowl with cold water and squeeze in 1/2 of the lemon. Peel the apples, cut into thin slices and put into the bowl with cold lemon water. I like to cut the slices rather thin, 1/8-inch or so. In a small bowl mix together 1 rounded teaspoon cinnamon, 1 pinch nutmeg, and 2 tablespoons of all-purpose flour. Drain the apples in a colander and wipe all water out of the large bowl. Put the apples back in the bowl and sprinkle with the cinnamon, nutmeg and flour mixture. Mix until they are all covered.
- Take the pie pan out of the refrigerator and put 1/2 on the apples over the bottom pastry layer. Squeeze 1/2 of the lemon into the caramelized butter and sugar mixture, mix and pour half of the mixture through a sieve onto the apples. Layer the other 1/2 of the apples on top of that and pour on the rest of the caramelized mix. The pie should be just slightly over filled, and formed to a dome in the middle. Remove the second half of the pastry ball from the refrigerator and roll it out. Brush the bottom lip of the pie pastry with water to help form a seal. Place the rolled pastry on top of the pie and trim with kitchen scissors. Crimp the edges together with your fingers to make a good seal between the top and bottom pastry layers. Cut 3 small slits in the top to allow steam to escape. Place pie on a cookie sheet and wrap aluminum foil around the pie edges.
- Place the cookie sheet and pie in the center of the oven and allow to cook for 15 minutes. Then reduce the heat to 350 degrees F and cook for an additional 25 minutes. Remove the aluminum foil and check the crust to see if it is golden brown. You will probably have to continue to cook for another 5 to 10 minutes for the crust to turn golden brown. Remove the pie from the oven and allow it to set for 5 minutes. Then place a large plate over the top of the pie and flip it over. Gently lift the pie pan off of the pie. It should come off clean, but if any pecans stick to the pie pan remove them and put them back on the pie. Allow to cool at least 1 1/2 hours before cutting.
UPSIDE-DOWN APPLE SKILLET PIE
Steps:
- Preheat oven to 425 degrees F.
- Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl.
- Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.
UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
- Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
- When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.
UPSIDE-DOWN BAKED APPLE FRENCH TOAST
This French toast may remind you of a perfectly caramelized tarte tatin, the luscious French upside-down apple tart. Prepare the toast in advance by layering all the ingredients in one pan. When you're ready to cook, pop the pan into the over. The French toast will come out moist, succulent, and adorned with a fragrant melange of apple and banana. Serve it just as is without any additional fruit, butter or syrup.
Provided by Food Network
Categories dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F.
- Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
- Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
- Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
- Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.
CRUSTLESS FRENCH APPLE PIE
This pie is different that it doesn't have a crust but it still has a delicious topping. You will not be missing the crust with this topping.-Nichole Tucker, Liberty, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Coat a 10-in. pie plate with cooking spray. In a bowl, combine apples, cinnamon and nutmeg; place in pie plate. , In a bowl, beat the sugar, milk, baking mix and egg whites until smooth. Pour over apples. Combine topping ingredients in a bowl until crumbly. Sprinkle over pie. , Bake at 325° for 70-75 minutes or until a knife inserted in the center comes out clean. Cool.
Nutrition Facts :
IMPOSSIBLE FRENCH APPLE PIE
Apple pie that makes own crust. Pecans may be used in place of walnuts.
Provided by Brenda Ward
Categories World Cuisine Recipes European French
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch pie pan.
- In a large bowl, mix apples, cinnamon and nutmeg together; turn mixture into pan. In a separate bowl, beat sugar, milk, 1/2 cup biscuit mix, eggs and butter until smooth. Pour over apples.
- To Make Streusel: In a small bowl, stir together 1 cup biscuit mix, nuts, brown sugar and butter; mix until crumbly. Sprinkle streusel over top of pie.
- Bake in preheated oven for 55 to 60 minutes; bake until knife inserted in center of pie comes out clean.
Nutrition Facts : Calories 324 calories, Carbohydrate 49.7 g, Cholesterol 53.9 mg, Fat 13.2 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 306.3 mg, Sugar 35.8 g
APPLE RASPBERRY UPSIDE-DOWN FRENCH TOAST
This cross between a strata and an upside down cake is a sweet delight. Soak the bread overnight if you want to speed up the morning rush.
Provided by Anna P.
Categories Breakfast
Time 12h35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In bowl, whisk together eggs, milk, sugar, vanilla and nutmeg.
- Arrange bread on large rimmed baking sheet; pour egg mixture over top.
- Turn bread over, let soak until liquid is absorbed, 10 minutes.
- (make-ahead: cover with plastic wrap and refrigerate for up to 12 hours.) Spread butter in 13x9 inch glass baking dish; sprinkle evenly with brown sugar.
- Arrange apples in slightly overlapping rows on top; sprinkle with raspberries.
- Arrange bread on top.
- Bake in 375F oven until puffed and golden, about 35 minutes.
- Let stand for 5 minutes.
- Cut between bread slices to seperate.
- Using large lifter, invert along with apples and raspberries on each plate.
- Variation: Peach-Upside Down French Toast.
- Replace nutmeg with cinnamon.
- Replace apples with 2 cans (each 14 oz/398ml) sliced peaches, drained.
- Omit raspberries.
Nutrition Facts : Calories 351.1, Fat 10.8, SaturatedFat 4.7, Cholesterol 193.1, Sodium 298.2, Carbohydrate 54.2, Fiber 3.1, Sugar 30.9, Protein 10.4
CARAMELISED UPSIDE-DOWN APPLE TART - TARTE TATIN
Two French impoverished French women earned their living by baking their father's favourite tart now known as Tarte Tatin. The apples in this tart are cooked in the caramel so that the flavours are deep inside the fruit. You will need a deep heavy 23-25 metal handled pan
Provided by Sherrie-pie
Categories Pie
Time 1h45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- Make a well in the centre of the flour. Put the egg yolks, sugar and a pinch of salt in the centre of the well, then add the butter and the water. Mix with your fingertips until the crumb stage. Use more water at your discretion. The dough must be very smooth. Shape into a ball and chill until firm.
- Melt the butter in a frying pan.When it starts to sizzle add the sugar all at once. Cook over medium heat, stirring now and then with a wooden spoon until caramelised to a deep golden brown. Cook gently once it starts to colour because it burns easily. This will take about 3 - 5 minutes. Remove from the heat and allow to cool until tepid.
- Arrange the apple halves upright in concentric circles to fill the pan. The apples will shrink during cooking so pack it in tightly. Cook the apples over high heat until caramelised, 15 - 25 minutes. Turn the apples over to caramelise on both sides - use a fork. Remove the pan from heat and let cool 10 - 15 minutes.
- Roll out the pastry into a round 2.5 cm larger than the frying pan. Roll up the dough around the rolling pin and transfer to the pan. Drape the dough over the pan. Tuck the edges of the dough down around the apples. Bake the tart in the heated oven until the crust is golden brown. 20 - 25 minutes.
- Let the tart cool until tepid in the pan then unmould it. Set a serving plate on top of the pan, hold firmly together and invert the two. If the apples stick to the pan, remove and replace on the tart. If any caramel remains, use it on the apples.
- Serve with creme fraiche.
Nutrition Facts : Calories 555.3, Fat 22.1, SaturatedFat 13.3, Cholesterol 101, Sodium 27.9, Carbohydrate 91.1, Fiber 8.6, Sugar 58.5, Protein 4.6
FRENCH APPLE PIE WITH STREUSEL TOPPING
This recipe is so simple, yet the pie is delicious!
Provided by ErinB
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Prepare crust: mix flour, sugar, and salt together in a bowl. Whisk oil and milk together in a separate bowl, then add to the dry mixture. Mix to combine and press into a 10-inch pie plate.
- Prepare filling: mix apples, sugar, flour, and cinnamon together in a large bowl. Place on top of the unbaked crust.
- Prepare topping: Mix flour, brown sugar, and butter in a bowl with a fork until crumbles are formed. Sprinkle on top of apple filling
- Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 52.8 g, Cholesterol 12.4 mg, Fat 16 g, Fiber 2 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 178.9 mg, Sugar 31.4 g
DEEP-DISH FRENCH APPLE PIE
This French apple pie is full of apples. No sinking because you partially precook the apples to prevent shrinkage during baking. It is topped with a sweet crumble. My family's favorite.
Provided by Stacey Granger
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Prepare pie: Combine apples, sugar, cinnamon, and ginger in a saucepan. Dissolve cornstarch in apple juice and add to apples. Heat over medium heat until juice thickens and is translucent and apples are slightly softened, 4 to 5 minutes. Do not overcook.
- Spoon apples into the pie crust using a slotted spoon (heap those apples in). Add juices until pie dish is full, but not overflowing, so it won't spill over.
- Mix flour and sugar for topping together in a bowl; cut in butter with a pastry blender until combined. Spread over filling. Do not pack in.
- Bake in the preheated oven until bubbly and browned and apples are tender, about 30 minutes. Let set and cool completely before serving.
Nutrition Facts : Calories 636.8 calories, Carbohydrate 105.4 g, Cholesterol 48.8 mg, Fat 24.8 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 13.7 g, Sodium 123.3 mg, Sugar 80.4 g
APPLE PIE, THE FRENCH WAY
I found this recipe in an old "McCall's Cooking School " magazine from the 1970's. I have made it quite a few times, and although it is more time consuming than a simple apple pie, it is quite scrumptious, and I feel it is worth the extra time. Be sure to serve it within a day of making; any longer than that and the custard starts getting absorbed and disappears (although it is still good!)
Provided by Boxerwing
Categories Pie
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Have the pie crust dough ready.
- Roll out 2/3 of the pastry to form a 12 inch circle and line a 9 inch pie plate with it.
- Refrigerate with remaining pastry.
- To make custard: In a small saucepan, combine 1/3 cup sugar and the flour; mix well.
- Stir in milk.
- bring to a boil, stirring; reduce heat; simmer, stirring until slightly thickened, approx.
- 1 min.
- or so.
- In a bowl, beat 3 egg yolks slightly.
- Beat some of the hot mixture into yolks.
- Pour back into the saucepan, stirring.
- Add 1 tablespoon butter and the vanilla.
- Turn into a bowl to cool.
- Apple filling: Core, pare and slice the apples, sprinkle with lemon juice.
- In a skillet, heat the butter with the sugar and nutmeg.
- Add the apples; saute, stirring occasionally.
- Cook until almost tender- about 5 minutes.
- Remove from heat.
- Melt apricot preserves in a little saucepan and set aside.
- Preheat oven to 425F.
- Assembly: Pour the custard into the pie shell, spreading evenly.
- Arrange the apple slices on top, mounding slightly in the center and only adding a little of the juices released from cooking them.
- Spread with the melted apricot preserves.
- Roll out the rest of the pastry dough to make a 10 inch circle.
- Cut into 12 strips, 1/2 inch wide.
- Moisten the edge of the pastry shell with a little water.
- Arrange six pastry strips across the filling; press ends to rim of pie shell; trim ends if necessary.
- Arrange rest of strips at a right angle to the first strips, to form a lattice.
- Bring overhang of the pastry up over ends of strips; crimp edge.
- Mix egg yolk with 1 tablespoon of water and brush on pastry.
- Bake 40 minutes, or until golden.
UPSIDE DOWN APPLE FRENCH TOAST
Make and share this Upside Down Apple French Toast recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 1h20m
Yield 1 meal, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the night before.
- Combine butter, brown sugar and water in saucepan, and heat on medium until bubbling stirring frequently.
- Place in 9x13 inch pan and allow to cool for 20-30 minutes.
- Peel and core apple slices, and place slices in rows together overlapping on top of sauce in pan.
- Sprinkle with raisins and cinnamom.
- Cut bread 1 - 1 1/2 inches thick.
- Place bread on top of apples.
- Mix together milk, eggs, and vanilla and pour over bread.
- Cover and refrigerate overnight.
- Bake at 350 degrees for 60 minutes or until golden brown.
- Serve upside down.
- Spoon sauce in pan over French toast.
Nutrition Facts : Calories 1498.5, Fat 38.5, SaturatedFat 20.3, Cholesterol 352.8, Sodium 1690, Carbohydrate 250.1, Fiber 10.1, Sugar 98.6, Protein 43.7
More about "french upside down apple pie recipes"
CLASSIC FRENCH TARTE TATIN CARAMELIZED APPLE PIE - MY …
From myparisiankitchen.com
Cuisine FrenchCategory Cake or TartServings 8Estimated Reading Time 5 mins
- Gently with your fingertips mix the flour, salt and finely-diced butter. The texture should become like sand. Tip: As much as possible try to avoid having your skin in contact with the butter - therefore quickly pour the flour around the butter - and avoid mixing too long with your fingers otherwise the butter will melt.
TARTE TATIN RECIPES - BBC FOOD
From bbc.co.uk
FRENCH APPLE PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRENCH APPLE TART - TARTE TATIN DESSERT
From easy-french-food.com
APPLE UPSIDE-DOWN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
TARTE TATIN - TRADITIONAL AND AUTHENTIC FRENCH RECIPE
From 196flavors.com
UPSIDE-DOWN APPLE TART (TARTE TATIN) | SAVEUR
From saveur.com
TARTE TATIN-FRENCH CARAMELIZED APPLE UPSIDE-DOWN PIE
From trustinkim.com
Estimated Reading Time 3 mins
FRENCH UPSIDE DOWN APPLE TART: TARTE TATIN IN 2022 | TARTE TATIN ...
From pinterest.ca
UPSIDE DOWN MOCK APPLE PIE RECIPE - FOOD CHANNEL
From foodchannel.com
CARAMEL APPLE UPSIDE DOWN FRENCH TOAST BAKE - THE FOOD …
From thefoodcharlatan.com
EASY UPSIDE DOWN APPLE TARTE TATIN RECIPE - FOOD NEWS
From foodnewsnews.com
APPLE UPSIDE-DOWN PIE - OH MY BAGUETTE
From ohmybaguette.com
FRENCH APPLE PIE RECIPE : LA TARTE TATIN - FOOD NEWS
From foodnewsnews.com
UPSIDE DOWN APPLE FRENCH TOAST BAKE - MY EAGER EATS
From myeagereats.com
UPSIDE DOWN APPLE FRENCH TOAST BAKE (MAKE-AHEAD!) - CHEW OUT …
From chewoutloud.com
TARTE TATIN: UPSIDE DOWN APPLE TART - DELICIOUS! - LOVE FRENCH FOOD
From lovefrenchfood.com
CLASSIC TARTE TATIN RECIPE - FOOD REPUBLIC
From pinterest.ca
TARTE TATIN: THE FRENCH UPSIDE DOWN APPLE TART - WILDLY DOMESTIC ...
From pinterest.ca
BEST UPSIDE-DOWN APPLE PIE | MRFOOD.COM
From mrfood.com
UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS
From foodnetwork.ca
UPSIDE DOWN APPLE PIE | FOOD: A LOVE STORY
From food-alovestory.com
UPSIDE DOWN APPLE PIE - LIVING THE GOURMET
From livingthegourmet.com
UPSIDE-DOWN IS THE ONLY WAY TO DO APPLE PIE - JAMES BEARD …
From jamesbeard.org
SHELBURNE INN BAKED APPLE UPSIDE DOWN FRENCH TOAST
From recipelion.com
UPSIDE-DOWN APPLE PIE RECIPE - BBC FOOD
From bbc.co.uk
UPSIDE DOWN APPLE TART RECIPE - FOOD NEWS
From foodnewsnews.com
APPLE TARTE TATIN RECIPE | KITCHEN VIGNETTES | PBS FOOD
From pbs.org
You'll also love