TARTE TATIN
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time
Provided by Raymond Blanc
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
INDIVIDUAL PEACH TARTE TATIN
Steps:
- Melt the butter in a saucepan until it bubbles. Add the sugar and stir with a wooden spoon until smooth. Add the vanilla bean and cinnamon stick and stir to combine, pressing on the vanilla bean to bring out the vanilla seeds inside. Continue simmering until caramel in color, about 5 minutes. The mixture might not look smooth and blended at this point.
- Stir in the brandy, lemon juice and orange zest and continue cooking until smooth, about 5 minutes more. Heat the oven to 375 degrees F and arrange the ramekins on a cookie sheet. Pour 2 tablespoons of caramel into the bottom of each ramekin. Arrange 1 peach half in each ramekin. Pour a little more caramel over the peaches and bake until the caramel is bubbling and the peaches are almost tender, 15 to 20 minutes. (The recipe can be made up to this point, cooled to room temperature, and refrigerated overnight. Bring to room temperature before proceeding.)
- Meanwhile, use a cutter or sharp knife, cut the puff pastry into 12 rounds, slightly larger than the diameter of your ramekins (they will shrink during the baking). Remove the ramekins from the oven and turn it up to 425 degrees F. Top each ramekin with a round of puff pastry and bake until the pastry is golden brown, about 10 minutes more. Let cool at least 1 hour or up to 8 hours. When ready to serve, re-warm the tarts slightly to loosen the caramel by placing them in a shallow pan of very hot water, or on a flame tamer on your stovetop, set over medium heat. Unmold upside down onto small plates and serve, with the peaches up and the pastry on the bottom.
PEACH TARTE TATIN
Make and share this Peach Tarte Tatin recipe from Food.com.
Provided by spatchcock
Categories Pie
Time 2h30m
Yield 1 tart
Number Of Ingredients 13
Steps:
- For crust---------------.
- Blend first 5 ingredients in processor.
- Using on/off turns, cut in butter until coarse meal forms.
- Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry.
- Gather dough into ball.
- Flatten into disk.
- Wrap in plastic; chill at least 1 hour and up to 1 day.
- Roll out dough on lightly floured surface to 11-inch round.
- Transfer to rimless baking sheet.
- Cover and refrigerate while preparing filling.
- For filling--------------.
- Preheat oven to 425°F.
- Stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves.
- Increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes.
- Turn off heat.
- Add butter; stir until melted and smooth.
- Cool 2 minutes.
- Place 1 peach half, rounded side down, in center of pan.
- Arrange peach quarters close together, rounded side down, in concentric circles around peach half.
- Press remaining peach half and quarters, rounded side down, atop first layer.
- Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
- Place chilled pastry atop hot fruit.
- Let stand 3 minutes to soften.
- Tuck dough edges around fruit.
- Bake tart until crust is golden and filling thickens and darkens, about 30 minutes.
- Cool in pan on rack 10 minutes.
- Place platter atop skillet.
- Using oven mitts, invert tart onto platter.
- Serve warm with whipped cream.
EASY PEACH TART
This recipe is too easy to believe! And over the years, I've come up with a few tricks to make it even easier. It's so tasty; your guests will never know how simple it was. Or let kids make it for you! Enjoy!
Provided by Sorrie_Lue
Categories Tarts
Time 40m
Yield 8-10 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Place pie crust on a parment paper lined cookie sheet.
- Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated.
- "Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides.
- Fold the lip of the pie crust over the edge of the peaches.
- Coat the edge of the crust with milk.
- Bake 35 minutes or until mixture is bubbly and crust is golden brown.
- Allow to set before serving.
- (If your crust bakes faster than your peaches, just cover the it with some foil.).
PEACH TARTE TATINS
This version of classic tarte Tatin is made with fresh peaches and is topped with caramel sauce and sugared almonds or pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 4
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Bring a medium saucepan of water to a boil. Blanch peaches in boiling water 15 to 20 seconds; remove with a slotted spoon. Use a paring knife to peel and cut peaches in half. Remove pits, and reserve four peach halves. Quarter remaining peach halves.
- Butter four 5-inch tart pans with removable bottoms; dust with sugar. Arrange eight peach segments around edge of each pan, and place a reserved peach half cut side up in the center. Loosely wrap bottoms of pans with foil; place on baking sheet. Bake until peaches are tender and sugar and juices start to caramelize, about 30 minutes. Transfer to a wire rack to cool 10 minutes.
- Cover tart pans with a layer of plastic wrap, and place another baking sheet on top to gently flatten peaches. Place filled cans or other weights on top of the baking sheet, and transfer to refrigerator to chill for at least 1 hour.
- Raise oven temperature to 400 degrees. On a lightly floured surface, roll puff pastry to 1/8 inch thick, and cut out four 5 1/2-inch circles. Place rounds on buttered rimmed baking sheet, and transfer to freezer for 10 minutes. Remove from freezer, and place another baking sheet, buttered on the bottom, on top of the pastry rounds. Bake until golden brown and crisp, about 30 minutes. Transfer to wire rack to cool.
- Make caramel sauce: Combine remaining 3/4 cup sugar and 3 tablespoons butter with the water in a small saucepan. Cook over medium-high heat, gently swirling pan occasionally to evenly color, until caramel is a medium amber color, 6 to 8 minutes. Wash down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Remove from heat, and slowly add heavy cream, stirring to combine. Be careful when adding cream to the caramel, as it will bubble vigorously. Set aside.
- Remove tarts from refrigerator, and place a pastry crust on top of each. Invert onto serving plates; pour about 3 tablespoons caramel sauce over each. Garnish with pistachios or sugared almonds, if desired. Serve immediately.
PEACH TARTE TATIN
Categories Fruit Dessert Bake Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Blend first 5 ingredients in processor. Using on/off turns, cut in butter until coarse meal forms. Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
- Roll out dough on lightly floured surface to 11-inch round. Transfer to rimless baking sheet. Cover and refrigerate while preparing filling.
- For filling:
- Preheat oven to 425°F. Stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes. Turn off heat. Add butter; stir until melted and smooth. Cool 2 minutes. Place 1 peach half, rounded side down, in center of pan. Arrange peach quarters close together, rounded side down, in concentric circles around peach half. Press remaining peach half and quarters, rounded side down, atop first layer. Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
- Place chilled pastry atop hot fruit. Let stand 3 minutes to soften. Tuck dough edges around fruit. Bake tart until crust is golden and filling thickens and darkens, about 30 minutes. Cool in pan on rack 10 minutes. Place platter atop skillet. Using oven mitts, invert tart onto platter. Serve warm with whipped cream.
PEACH TARTE TATIN
Making a successful tarte tatin is all about well-cooked pastry and rich, thick caramel sauce. The juices from the peaches will thin and lighten the caramel when it's in the oven, so make sure it's cooked long enough and is dark brown -- but not burnt -- before topping with the pastry. Don't be afraid to bake the pastry until it's very crisp and browned. It can take a while to fully cook through!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
- Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
- Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.
PEACH TARTE TATIN
Categories Fruit Dessert Bake Kid-Friendly Peach Summer Phyllo/Puff Pastry Dough Pastry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Combine sugar, 3 tablespoons water, and light corn syrup in small nonstick skillet. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes. Remove from heat. Quickly stir in unsalted butter, fresh lemon juice, and salt. Immediately pour caramel into nonstick 9-inch-diameter cake pan with 1 1/2-inch-high sides.
- Place unpeeled peach quarters, skin side down, in concentric circles atop caramel in cake pan, covering caramel completely. Bake until peaches are just tender, about 30 minutes. Remove cake pan from oven.
- Roll out puff pastry sheet on lightly floured work surface to 12-inch square. Using 10-inch-diameter tart pan bottom or plate as guide, cut out round. Pierce pastry all over with fork. Cover peaches in cake pan with pastry round; press pastry down around peaches at edge of cake pan.
- Bake tart until pastry is puffed and deep golden, about 27 minutes. (Can be prepared 6 hours ahead. Let stand in cake pan at room temperature. Rewarm tart in 350°F oven for 10 minutes before continuing.) Let tart rest 5 minutes. Cut around edge of cake pan to loosen pastry. Place large platter over cake pan. Using oven mitts, hold cake pan and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off cake pan. Rearrange any peaches that may have become dislodged. Cool tart 30 minutes. Sprinkle with lemon peel. Cut warm tart into wedges; serve with whipped cream.
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PEACH TARTE TATIN - AMERICA'S TEST KITCHEN
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PEACH TARTE TATIN RECIPE - BON APPéTIT
From bonappetit.com
3.2/5 (5)Estimated Reading Time 2 minsServings 8Published 2017-07-25
- Preheat oven to 425°. Toss peaches and 2 Tbsp. sugar in a large bowl; let sit, tossing occasionally, until they release some of their juices, 20–30 minutes.
- Meanwhile, scatter remaining ⅓ cup sugar evenly across a heavy 8” skillet, preferably cast iron. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize (it should be pale amber at this point), about 5 minutes. Continue to cook, without stirring, until caramel is a deep amber color, about another 5 minutes.
- Remove skillet from heat; mix in butter, then gradually add bourbon, stirring constantly. Caramel will seize initially but smooth out again later, so don’t worry. Add salt and scrape in vanilla seeds; reserve pod for another use. Set skillet over medium-low heat and stir until any hardened caramel is dissolved, about 4 minutes. Scrape peaches into skillet and cook, gently stirring occasionally, until they’ve softened and released more juices, about 5 minutes. Using a slotted spoon, transfer peaches to a medium bowl and continue to cook caramel in skillet until there is just enough to cover surface, 6–8 minutes. Return peaches to skillet and arrange skin side down; remove skillet from heat.
CARAMELIZED PEACH TATIN RECIPE - JONATHAN BENNO | FOOD & WINE
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- Preheat the oven to 400°. In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer over moderate heat. Simmer without stirring until an amber caramel forms, about 6 minutes. Pour the caramel into an 8-inch ovenproof skillet, tilting to coat the bottom. Set the peach halves in the caramel, cut sides up.
- On a lightly floured surface, cut the puff pastry into an 8-inch round. Set the round over the peaches in the skillet and bake until the pastry is richly browned and puffed, about 28 minutes. Remove the skillet from the oven and let stand for 5 minutes. Carefully invert the peach tart onto a cake plate and let cool slightly. Cut the tart into wedges and serve with vanilla ice cream.
PEACH TARTE TATIN - THEARTOFBAKING.ORG
From theartofbaking.org
- Start by peeling and slicing all of your peaches. You should get about 8 slices out of each peach. Pat your peaches dry with a towel to gently remove any excess juice. I recommend you use fresh peaches but if you chose to use canned peaches, please take a look at the notes I have above.
- In a medium sauce pan heat your half and half and sugar over a medium low heat until it is simmering. Then remove from heat.
PEACH TARTE TATIN - GOOD HOUSEKEEPING
From goodhousekeeping.com
- In medium bowl, stir flour, salt, and 3 tablespoons sugar. With pastry blender or two knives used scissor-fashion, cut in shortening and 4 tablespoons margarine or butter until mixture resembles coarse crumbs.
- Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing with a fork after each addition until dough is just moist enough to hold together.
PEACH TARTE TATIN WITH ORANGE BLOSSOM CREAM
From more.ctv.ca
- Place a cast-iron pan or an ovenproof frying pan over low heat and add the caster sugar and 100 millilitres (3.5 oz) of water. Stir until the sugar has dissolved.
- Once the sugar has dissolved, increase the heat to high and simmer for 12 to 14 minutes or until the syrup is a light golden-brown colour. Stir in the butter and scrape in the seeds from the vanilla pod, then cook for another two to three minutes or until you reach a caramel consistency.
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