Best Endive Tarte Tatin With Burrata Recipes

TARTE TATIN

Steps:

• To make the pastry dough, in the bowl of an electric mixer fitted with a paddle attachment, combine all the ingredients for the dough and mix at low speed until just smooth. Gather the dough into a ball (it will be quite soft), flatten to a thick disk, wrap in plastic wrap and refrigerate for at least 1 hour.
• When ready to bake the tart, preheat the oven to 400 degrees and prepare the apples. Use 1 tablespoon of the butter to grease the bottom and sides of a 9-inch tart pan with straight sides or a 9-inch cake pan. Sprinkle the bottom with 2 tablespoons of the sugar. Arrange the apples neatly in the pan, rounded side down. Sprinkle them with the remaining sugar and dot with the remaining butter.
• On a floured surface, roll the dough out into a disk just slightly larger than the tart pan. Cover the apples with the pastry, tucking the edges of the dough over the apples. Using a pastry brush, brush the surface of the dough with some of the egg yolk.
• Bake the tart in the middle of the oven until the dough is very lightly browned and the apples are just tender when poked through the dough with the tip of a paring knife, about 20 minutes. Remove from the oven and let stand 5 minutes.
• Place a serving plate upside down on top of the tart pan. Using kitchen mitts, grasp the edges of the plate and the pan and quickly invert the pan. Remove the pan. Cut the tart into wedges and serve warm or at room temperature with vanilla ice cream.

CARAMELIZED ENDIVE AND ONION TARTE TATIN

Steps:

• Preheat the oven to 400°F On a floured surface, roll out the pastry a little, then trim into a rough 10in circle (use a dinner plate as a guide). Prick all over with a fork, then chill on a plate. Discard the trimmings.
• Melt half the butter in a 9in heavy-based ovenproof frying pan over a medium heat. Add the onion and gently fry for 10 minutes until soft and lightly browned. Set aside.
• Heat the remaining butter in the frying pan, then sprinkle the sugar into the pan in an even layer. Cook over a low heat, but do not stir, until the sugar has melted. Increase the heat and cook until caramelized.
• Remove the pan from the heat, scatter the thyme over the caramel, then top with the endive halves, as many as you can fit in a single layer, cut-side down. Season well, scatter with the cheese, then spoon over the onions.
• Drape the pastry over the pan and tuck the edges in around the filling. Bake for 30-35 minutes until golden and risen. Remove from the oven and cool in the pan for a few minutes before turning out onto a platter. Sprinkle with a little more cheese just before serving.