Best Marthas Favorite Tarte Tatin Recipes

PEAR TART TATIN

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
• In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
• Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.

TARTE TATIN

Steps:

• Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, salt, and baking powder until well combined. Add butter; mix until well combined. Add yolk, milk, and sugar; mix until fully incorporated. Transfer to refrigerator and let chill for an hour.
• Preheat oven to 375 degrees. Turn dough out onto a nonstick baking mat and roll out to a 1/8-inch thickness. Invert a 7 1/2-inch round silicone mold onto dough; using a small sharp knife, trace around the mold. Remove scraps and discard. Transfer baking mat to a baking sheet and place in oven. Bake until golden, about 15 minutes. Set aside to cool.
• Make the apples: Increase oven temperature to 425 degrees. Place apples on a parchment-lined baking sheet and brush with melted butter. Sprinkle with sugar and transfer to oven. Bake until slightly softened, about 20 minutes.
• Make the caramel: Place sugar in a small saucepan over low heat. Melt, without stirring, until browned, 2 to 3 minutes. Whisk in butter until smooth.
• Reduce oven temperature to 300 degrees. Place a 7 3/4-inch round silicone mold on a baking sheet and pour in caramel. Arrange apples vertically around the perimeter of the mold, working towards the center. Transfer to oven and bake until browned and very soft, about 1 1/2 hours. Remove from oven and let cool for 1 hour.
• Place circular piece of dough over mold and invert; serve with creme fraiche.

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.

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

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!

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.

FOOLPROOF TARTE TATIN

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.