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
EASY APPLE TARTE TATIN
Steps:
- Preheat the oven to 400 degrees F.
- In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
- Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
- Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
- Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.
APPLE CAKE "TATIN"
Steps:
- Preheat the oven to 350 degrees F.
- Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
- Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
- Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
- Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
MARTHA'S FAVORITE TARTE TATIN
This recipe comes from Martha's "Pies & Tarts."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 5
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.
TARTE TATIN
This French tart is a beautiful way to eat apples. From-scratch puff pastry is usually out of reach of the home cook, but this technique (made with simply grated butter, flour and water) is an easy cheat.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with parchment. Coarsely grate 2 sticks (1 cup) of the butter on the large holes of a box grater onto one of the prepared baking sheets. Toss the butter with a sprinkle of flour and arrange the butter in an even layer on the prepared sheet. Freeze until rock solid, about 30 minutes.
- Whisk together the flour and 1/2 teaspoon salt in a large bowl. Fold in the frozen butter pieces. Slowly drizzle in 1/2 cup ice water, whisking with a fork until small pieces form and the dough just starts to come together, being careful not to overwork it. Turn the dough out onto a floured surface and roll out into a 12-by-1/4-inch-thick circle. Transfer to the other prepared baking sheet and refrigerate until ready to use.
- Preheat the oven to 375 degrees F.
- Meanwhile, peel, core and halve the apples. Cut all but one of the apple halves in half again. Put the lemon juice in a large bowl and toss the apple pieces with the lemon juice; set aside. Cut the remaining 1 stick (8 tablespoons) butter into small cubes; set aside.
- Sprinkle the sugar over the bottom of a large ovenproof skillet and cook over medium heat, stirring frequently, until melted and amber brown, about 6 minutes. Remove the skillet from the heat and whisk in the cubed butter until melted and smooth (the sugar will start to bubble as the butter cools it down).
- Place the apple half in the center of the skillet rounded-side down. Arrange the remaining apple quarters rounded-side down in a tight circle around the center apple, making sure there is as little space between the apples as possible (any space left between apples will cause the tart to collapse when flipped out of the skillet).
- Place the pastry round on top and carefully tuck the edges down around the apples. Poke the pastry all over with a fork. Bake until the apples are cooked through and the pastry is golden brown, about 1 hour. Let cool for 5 minutes in the skillet; any longer will cause the caramel to harden and make it very hard to get the tart out of the skillet. Place a serving dish or cake stand upside down on top of the skillet. Using oven mitts, carefully flip the skillet over to invert the tart onto the serving dish. Slice and serve with vanilla ice cream.
FOOLPROOF TARTE TATIN
Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.
Provided by Julia Moskin
Categories dinner, lunch, pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don't worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don't worry if the apples turn brown; they will be browned during the cooking anyway.)
- When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.
- Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the "button." Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
- On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
- Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). If necessary, raise the heat so that the juices are at a boil. Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
- Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
- Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 78 milligrams, Sugar 31 grams, TransFat 0 grams
APPLE TARTE TATIN
The beauty of a recipe that uses just pastry dough, butter, apples, and sugar to make the magic, is that no matter how yours comes out you'll enjoy it.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
- Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
- Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
- Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
- Place crust on top of apples and tuck in edges around apples.
- Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 52.8 g, Cholesterol 15.3 mg, Fat 15.7 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 197.8 mg, Sugar 36 g
APPLE TART TATIN
Provided by Anne Burrell
Categories dessert
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.
- Preheat the oven to 425 degrees F.
- To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
- Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.
- Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
- Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.
MINI APPLE TARTES TATIN
The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, "The Last Course," is an easy version of the classic caramelized apple tart. If you have large apples (or like large desserts), make this in a jumbo muffin tin; you'll need more puff pastry, but everything else remains the same.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 2h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place 1/4 cup water in a medium saucepan over low heat. Add sugar and corn syrup, increase heat to high, and cook, swirling the pan occasionally, until the mixture caramelizes into a deep amber brown, 7 to 10 minutes. Once it starts turning brown, swirl often and keep a close eye on it.
- Remove from the heat, and whisk in butter until melted and smooth. Divide among six 4-to 6-ounce ramekins, or among the cups of a nonstick 6-muffin tin.
- Cut the apples in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into 1/2-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.
- Heat oven to 400 degrees. On a floured surface, roll out or unfold the pastry and prick all over with a fork. Using a biscuit cutter or a knife, cut out six pastry rounds that are slightly larger than the ramekins (about 1/2 inch of dough all the way around). Keep pastry rounds chilled until ready to use.
- Place the pastry rounds on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry rounds slightly down into the ramekins; do not seal. Place the ramekins or muffin tin on a baking sheet lined with a nonstick liner or parchment paper.
- Bake for 15 minutes, then lower the oven temperature to 375 degrees and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.
- When ready to serve, heat oven to 350 degrees. Reheat the tarts for 3 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don't worry if some of the caramel runs out.
APPLE TARTE TATIN
Steps:
- Preheat oven to 375 degrees. Position rack in bottom third of oven. Peel, quarter and core the apples. Place in a large mixing bowl and toss with the lemon juice. Set aside.
- Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all the sugar is melted and begins to turn a pale golden color.
- Remove the pan from the heat. Begin arranging apple pieces in the skillet, rounded side down, in concentric circles, fitting them together as close as possible. Fill the center with 2 or 3 apple pieces, as needed. Arrange the remaining pieces, rounded side up, in concentric circles, filling in the gaps left in the first layer.
- Cut the butter into small pieces and scatter over the apples. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the apples are nearly evaporated, about 15 to 20 minutes.
- Roll the dough and cover the apples according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
- Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with creme fraiche if desired.
TARTE TATIN
Steps:
- Preheat oven to 425°F.
- Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
- Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
- Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
- Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
- Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
- Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
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
APPLE TARTIN LUTECE
Steps:
- Mix the flour, salt, sugar & butter with your hands until well-blended. Break the egg into the mixture and combine with wooden spoon. Remove from bowl and form into flat, rounded piece of dough (on floured board). Allow to rest in refrigerator for at least one hour, wrapped in plastic. Preheat oven: 365° (between 350° and 375°, depending on your oven.) Peel apples, quarter and remove core. Cut each apple quarter into quarters again. If using a not-so-sweet variety of apples, toss with a little sugar before putting into tarte. Roll out pâte brisée on floured board to approximately 1/8 inch thickness. Press into moule, running rolling pin over top to get rid of excess dough. If apples are very juicy (not usually so with golden delicious), sprinkle a light layer of almond flour in bottom of moule before layering apples. Layer apple slices in concentric circles from outside to middle of moule. Bake on center rack for 15-20 minutes or until apples become soft (test with blade of sharp paring knife). Whisk together sugar and eggs until sugar is completely dissolved, then whisk in vanilla and heavy cream. Once apples have softened, pour flan over top of tarte and bake another 20-25 minutes, until flan is firm and lightly browned. Serve at room temperature (French vanilla ice cream makes a wonderful accompaniment!).
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Apple tartin Lutece is a classic French dessert. It is a popular variation of the traditional apple tart. The dish is named after the Lutece Hotel in Paris, where it originated. The apple tartin Lutece is a rich and delicious dessert that is perfect for special occasions or to impress your guests. It is made with caramelized apples, a layer of pastry, and a variety of other ingredients that give it its distinctive flavor and texture.
History
The apple tart has been a popular dessert in France since the 17th century. It was originally made with a shortcrust pastry and a layer of apples that had been seasoned with cinnamon, sugar, and lemon juice. However, the apple tartin Lutece was first created in the 1920s by the French chef Louis-Fernand Latour. He was the head chef at the Hotel Lutece in Paris, and he wanted to create a new and innovative dessert to add to the menu. The apple tartin Lutece was born, and it quickly became a favorite among the hotel's guests.
Ingredients
The ingredients for apple tartin Lutece may vary depending on the recipe, but the basic components include:
- Apples
- Sugar
- Butter
- Lemon juice
- Pie crust or puff pastry
- Heavy cream or vanilla ice cream (optional)
Apple Mixture
The apple mixture is the heart of the apple tartin Lutece. It is made by caramelizing the apples with sugar and butter. The apples are first peeled and sliced, then cooked in a pan with the sugar and butter until they become soft and golden brown. Some recipes call for the addition of cinnamon, nutmeg, or other spices to enhance the flavor of the apples.
Pie Crust
The pie crust or puff pastry used for the apple tartin Lutece can be homemade or store-bought. A shortcrust pastry is commonly used, but puff pastry can also be used to add a flakier texture to the dessert. Some recipes call for blind baking the pastry before adding the apple mixture, while others bake the tart with the apples on top of the pastry.
Optional Ingredients
Some recipes may include optional ingredients such as heavy cream or vanilla ice cream. These can be served alongside the apple tartin Lutece to add extra richness to the dessert.
Preparation
The preparation of apple tartin Lutece can be broken down into several steps:
Caramelizing the Apples
The first step in making apple tartin Lutece is to caramelize the apples. The apples are peeled and sliced, then cooked in a pan with butter and sugar until they become soft and golden brown. Some recipes may call for the addition of spices such as cinnamon or nutmeg to add extra flavor to the apples.
Assembling the Tart
Once the apples are caramelized, they are arranged on top of a pie crust or puff pastry. The pastry can be blind baked beforehand or baked with the apples on top. Some recipes may call for a layer of pastry on top of the apples to create a traditional tart-like appearance.
Baking
The apple tartin Lutece is baked in the oven until the pastry is golden brown and crispy. The baking time may vary depending on the oven temperature and the thickness of the pastry.
Serving
The apple tartin Lutece is typically served warm. Some recipes may call for a dollop of whipped cream or a scoop of vanilla ice cream on top of the tart to add extra richness and flavor.
Variations
There are many variations of apple tartin Lutece, each with their own unique twist on the classic recipe. Some popular variations include:
Salted Caramel Apple Tartin Lutece
This variation of the apple tartin Lutece adds a savory twist to the classic recipe. The apples are caramelized with a mixture of sugar and sea salt, giving them a sweet and salty flavor that pairs well with the buttery pastry.
Apple Tartin Lutece with Almonds
This variation of the apple tartin Lutece adds a crunchy texture to the dish by sprinkling toasted almonds on top of the apples before baking. The almonds add a nutty flavor that complements the caramelized apples and buttery pastry.
Apple Tartin Lutece with Calvados
This variation of the apple tartin Lutece adds a boozy kick to the classic recipe. The apples are caramelized with sugar and a splash of Calvados, an apple brandy from Normandy. The brandy gives the apples an extra depth of flavor and a slightly alcoholic kick.
Conclusion
Apple tartin Lutece is a classic French dessert that has stood the test of time. Its rich and buttery pastry, caramelized apples, and optional ingredients make it a versatile dish that can be customized to suit any occasion or taste. Whether served as a sweet end to a family meal or as an impressive dessert for a dinner party, apple tartin Lutece is sure to impress.
Ingredients
The key ingredients of an apple tarte tatin lutece recipe are apples, butter, sugar, and pastry. The type of apples used will significantly affect the taste and texture of the final product. It is best to use firm, tart apples such as Granny Smith or Honeycrisp. The butter used should be unsalted and of good quality. Sugar can be regular granulated sugar, but also brown sugar can give the tart a unique flavor. And of course, the pastry should be of high quality as well.Tip 1: Choosing the Best Apples
Choosing the right type of apples is crucial for the success of an apple tarte tatin lutece recipe. The ideal apples are firm, tart, and hold their shape when cooked. Some of the best apple varieties for this recipe include:- Granny Smith
- Honeycrisp
- Braeburn
- Jonathan
- Pink Lady