Best 6 Apple Pear And Macadamia Tarte Tatin Recipes

PEAR, APPLE AND CRANBERRY TARTE TATIN

Steps:

• This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.
• To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling. Preheat oven to 375degreesF.
• To prepare filling: Toss pears and apple with lemon juice in a large bowl. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top. Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering-take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.
• NUTRITION INFORMATION: Per serving: 274 calories; 12 g fat (6 g sat, 2 g mono); 23 mg cholesterol; 41 g carbohydrate; 3 g protein; 5 g fiber; 146 mg sodium; 135 mg potassium. Nutrition bonus: Iron (15% daily value). 2 1/2 Carbohydrate Servings Exchanges: 1 starch, 1 fruit, 1 carbohydrate (other), 2 fat
• TIP: Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.
• MAKE AHEAD TIP: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

CARAMELIZED APPLE TART: TARTE TATIN

Steps:

• To make the caramel: Have ready a 10-inch round cake pan with 3-inch sides. (Do not use a springform pan for this; it will leak!) In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring often with a wooden spoon, until the mixture is dark amber in color ¿ it's okay if there are a few sugar lumps remaining. When the caramel is done, carefully pour it into the cake pan. Don't touch the cake pan with unprotected hands ¿ it will be hot! Set the cake pan aside until caramel is cool. (The caramel-coated pan can be made up to 2 days in advance and left, covered, at room temperature.)
• Preheat the oven to 400 degrees F.
• Core the apples by cutting down, top to bottom, on all 4 sides around the core. You will have 2 apple halves and 2 smaller pieces. Arrange the first layer of apple halves, flat-side down, on top of the set caramel in the pan. (This will later become the top of the tart.) Arrange the remaining apple halves and pieces to form the second layer. Things will be a bit crowded at first, but the apples will shrink down when cooked. Place on a parchment paper-lined, sturdy baking sheet. Bake for about 50 minutes, until the apples are very tender.
• Meanwhile, on a lightly floured work surface, roll out the puff pastry dough into a round 1/4-inch thick. Cut out a 10-inch pastry circle and transfer it to a parchment lined baking sheet. Cover with plastic wrap and refrigerate until needed.
• When the apples are done, carefully remove the baking sheet from the oven and transfer to a flat surface, taking care, as the caramel will be bubbling hot. Remove the pastry circle from the refrigerator and prick with a fork 15 times. Gently place on top of the cooked apples. Return tart to the oven and bake for 35 minutes or until the puff pastry is puffy and golden brown. Cool in the pan on a wire rack for 20 to 25 minutes.
• To serve, you will need a 12- to 14-inch diameter round serving platter and another sturdy baking sheet. Invert both the serving platter and the other baking sheet. Invert both the serving platter and the other baking sheet over the warm tatin pan. Using both hands, firmly grab both baking sheets and quickly flip over the pans ¿ doing this over the kitchen sink will cut down on any sticky mess. Remove the top baking sheet and carefully lift up the cake pan, using dry towels to avoid getting burned by the caramel. If any apples remain stuck to the pan, remove them with a metal spatula and place them back on the tart. This tart is best served warm.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt, water, and melted butter on medium speed until well mixed, about 1 minute. Work quickly and do not overwork the dough. Transfer the dough to a large piece of plastic wrap, form it into a rough rectangle, enclose the dough in plastic wrap, and refrigerate for 1 hour. Meanwhile, put the remaining 14 ounces of butter between 2 pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened. The butter should be malleable but not too soft. Set aside in a cool place ¿ the butter will later be spread on the dough as you start the folding process.
• Place the refrigerated dough on a well-floured work surface and dust the top of the dough lightly with flour. Using a rolling pin, push down on the dough to start flattening it, and then roll it into a 20 by 30 by 10-inch rectangle, 1/4 inch thick, with the long sides running from left to right. (It might feel that you're rolling sideways, and well, you are.) Carefully brush off any excess flour from the dough. Starting on the right side, and leaving a 1-inch border, slap and spread on the butter, using your fingers, over two-thirds of the rectangle. Fold the dough into thirds; starting with the left side, fold at the butter line as if closing a book, and then fold the right side up and over the top layer. You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter.
• As you prepare to make the first turn of the dough, keep in mind the importance of rolling the butter evenly along the length and width of the rectangle as you roll the dough. Adjust the pressure on the rolling pin as necessary, rolling harder or more evenly, to achieve a smoother, even, dough-enclosed butter sandwich. To begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll It into a 20 by 10-inch rectangle. Brush off any excess flour and fold into thirds as above, starting with the left side and ending with the right. At this point, you have finished one turn. Rotate the dough 90 degrees so the closed fold is at the top, and repeat the rolling and folding process. The second turn is complete. After the second turn, or any time the dough is too soft to work with, transfer to a parchment paper-lined baking sheet and refrigerate, covered in plastic wrap, for about 30 minutes, or until the dough is chilled and relaxed. Each time the dough is refrigerated, make an indentation in the dough with your fingertip for each turn completed. Repeat this rolling and folding process, rolling out the dough lengthwise every time, for more times for a total of 6 turns. After the sixth turn, let the dough rest a good hour in the refrigerator.
• Store the dough, as is, well wrapped in plastic wrap. The dough can be kept refrigerated up to 3 days, or frozen for up to 10 days. If frozen, thaw the dough, still wrapped in plastic, in the refrigerator before using.

THE WORLD-FAMOUS TARTE TATIN

Steps:

• Preheat your oven to 375 degrees F/190 degrees C/gas 5. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it's just over 1/4-inch/0.5cm thick. This will be enough to cover the ovenproof frying pan you'll be cooking the tarte Tatin in, leaving about 2 inches/5 cm extra around the edge. Put the pastry to one side for now. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core. Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds, and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. Once the caramel looks and smells delicious - it should be a lovely chestnut brown - add your halved apples. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Add the cubed butter, then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges - it's best to use a wooden spoon so you don't touch the caramel. Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven. To make it look like a tarte Tatin you need to turn it out, which isn't hard - but you do need to be careful with that hot caramel. So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out (remember you can go to www.jamieoliver.com/how-to and see a video of how to do this safely). Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of creme fraiche or ice cream.

APPLE TARTE TATIN

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.

MACADAMIA-PEAR TART

Steps:

• Preheat oven to 350f.
• Butter a 9 1/2" round ceramic tart or quiche pan.
• Combine flour 1/2 cup sugar,nuts, baking powder& salt.
• Stir milk, egg& vanilla until blended.
• Add to flour mixture& stir until smooth.
• Place each pear half, cut side down on a cutting board.
• Cut crosswise into 1/4" slices.
• Keep it in it's original shape and, using a spatula, place it in the buttered pan with the stem end facing toward the center.
• Repeat with remaining pears.
• Press pear halves to fan them slightly toward the center Pour batter over the pears, sprinkle tops with 1 tsp sugar.
• Bake 35-40 minutes or until golden and a toothpick comes out clean when inserted in the center Cool completely on a wire rack.
• Cover and refrigerate until well chilled, serve cold.

PEAR TARTE TATIN

Steps:

• Preheat oven to 375 degrees. Position rack in bottom third of oven. Peel the pears, cut them in half lengthwise and core them. Place in a large 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 of the sugar is melted and begins to turn a pale golden color.
• Remove the pan from the heat. Arrange the pear halves in the pan spoke fashion, cut side up, with the narrow end of the pears toward the center, as close together as possible. Fill in the center with the remaining pears.
• Cut the butter into small pieces and scatter over the pears. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the pears are nearly evaporated, about 15 to 20 minutes.
• Roll the dough and cover the pears 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 or creme fraiche if desired.