Best Tart Tatin Mario Batali Recipes

MARIO BATALI'S PEAR TART TATIN

Steps:

• Preheat oven to 375 degrees F. 4 tablespoons Butter 1/2 cup Sugar In a large ovenproof saute pan melt butter over medium-high heat. Once bubbling sprinkle in sugar. 4-5 Ripe and Firm Pears (peeled and cored and then halved lengthwise) Add pears to pan cut-side down. Cook until sugar begins to turn light golden brown. 1 Package Quality Puff Pastry (thawed) Top with puff pastry tucking edges into the pan. Transfer to preheated oven and cook for 25 minutes or until pastry is golden brown. Vanilla Ice Cream to serve Place the serving side of a larger flat platter over pan. Platter should be larger than the pan. Carefully flip platter and pan to reveal tarte. Serve with ice cream.

TART TATIN (MARIO BATALI)

Steps:

• Peel and core the apples whole, then halve them crosswise to create doughnut-shaped rounds. In a bowl, toss the apple halves gently with the lemon juice and 1/4 cup of the sugar. Set aside for 30 minutes in the fridge.
• Preheat the oven to 400°F.
• In a 12-inch ovenproof skillet, melt the butter over medium heat. Sprinkle in the remaining 3/4 cup sugar and swirl it in the pan until it becomes a golden brown caramel, slightly chunky with granules of unmelted sugar, then remove from the heat.
• Lay the apples in the skillet, arranging 6 rounds on the perimeter and one in the center.
• Cut the remaining 3 apple rounds into 1/2-inch pieces and slide them in between the halves to make it a tight configuration.
• Return the pan to the stovetop over medium heat and cook the apples in the caramel for 8 to 10 minutes.
• Roll out your puff pastry to a 13- to 14-inch piece and trim it to a circle. Remove the skillet from the heat and lay the pastry round over the apples.
• The caramel will be extremely hot, so do not touch it with bare fingers, but use a spatula to tuck the edges of the pastry around the apples toward the bottom of the pan, to create a lip on the final tart.
• At this point, it does not need to look perfect, and if the pastry does not fit exactly, do not fret-just make sure that you can patch together a full cover for the apples and that the pastry (pastry quilt, if you will) goes to the edges of the apples and down over that outer edge.
• Bake until the pastry is puffed and golden brown, about 20 minutes-darker is better than lighter.