Upside Down Apple Tarts Recipes

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.

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.

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:

• Peel, core& quarter apples; toss with lemon juice& 2 tbsp of the sugar.
• Let stand& toss again so that sugar is completely dissolved.
• In a 10 inch ovenproof skillet, melt butter over medium heat.
• Sprinkle remaining sugar evenly over butter.
• Stir just until sugar is dissolved& remove from heat.
• Place as many apple wedges as you can into the pan.
• They will actually stand on end but thats OK since they will shrink as the tarte cooks.
• Place the pan back over medium heat and cook the apples for 20- 25 minutes or until syrup has formed a thickened caramel.
• Cool slightly.
• Gently roll out pie shell (or puff pastry) to fit slightly larger than the pan.
• Place over the pan, trim edges& bake in preheated 400F oven for 20- 25 minutes or until pastry is crisp.
• Turn out onto a large platter& serve.

Steps:

• Preheat the oven to 425 degrees F.
• Peel and core the apples, then cut them into quarters.
• Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet. Mix the sugar, salt and vanilla together to evenly distribute the caviar. Sprinkle the sugar mixture evenly over the butter. Squeeze over the lemon juice.
• Place the apple quarters cut-side up on top. Remember, the bottom will become the top so make it look pretty. Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken. The apples will release their juices during this process, so it could take 10 to 15 minutes. If the juices start getting too dark, lower the heat a little.
• While the apples are cooking, take the puff pastry out of the fridge. Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet. Keep chilled.
• When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides. Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes. Let rest 10 to 15 minutes.
• Carefully turn the tarte tatin out onto a serving plate. Serve with whipped cream.

Steps:

• For apples, preheat oven to 400 degrees. Scatter butter pieces and sprinkle sugar evenly in a 9 to 10-inch copper tartin pan or heavy baking pan. Tightly pack apple halves around inside edge of pan, reserve 4, standing upright, nestled against one another, with round side tilted down. Place 4 remaining halves in similar position in center of pan. (Apples will shrink as they cook and slip round side down into pan.) Bake for about 2 hours. Transfer pan from oven to stove top and cook over medium-high heat until butter and sugar caramelize to a rich brown, 15 to 20 minutes. Remove from heat, and gently ease sticky apples away from side of pan with a knife. Refrigerate overnight so that apples firm up and "confit" further.
• For pastry, preheat oven to 350 degrees about 1 hour before serving tart. Sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse crumbs. Sprinkle in 3 tablespoons ice water and work dough until it just holds together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll out dough on a floured surface into a 12-inch circle. Drape pastry over apples and pan. Roll the rolling pin across of pan to cut off excess pastry and allow pastry to fall over apples against the inside edge of pan. Bake in oven (still at 350) until pastry is flaky and golden, about 20 minutes. Remove from oven, place a flat ovenproof platter on top of tartin pan and invert quickly and carefully. Do not unmold yet. Reduce heat to 300 degrees and return platter and pan to oven for 10 minutes. Remove tartin pan and serve warm.