Best 9 Easy Tarte Tatin Cooks Illustrated Recipes

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.

TARTE TATIN

Steps:

• In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. If the mixture is too dry, pulse in more water by droplets.
• Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days).
• Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.
• In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.
• Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the exuded juices. When the juices are thick and syrupy, remove the pan from the heat.
• On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.
• Unmold the tart onto a serving dish (so the pastry is on the bottom), and serve warm or cold with whipped cream or vanilla ice cream, as desired.

TARTE TATIN

Steps:

• Preheat the oven to 350 degrees F.
• Add the sugar to a 10-inch cast-iron skillet over medium-low heat. Cook gently, swirling often until the sugar melts and becomes golden brown, 12 to 15 minutes. Remove the skillet from the heat.
• Peel, core and halve the apples. Begin arranging the apple halves in a circular shape around the border of the skillet, standing them on the core ends. Fill the center part of the skillet with a smaller circle of the apples. Fill in any gaps with the smaller top and bottom pieces. Because the fruit will shrink considerably as it cooks, it is better to crowd the pan with fruit.
• Place the skillet back on the stovetop on a fairly high heat and cook until the fruit starts to become tender and soak up the caramel at the bottom, 12 to 15 minutes. Remove from the heat again and rotate each apple piece halfway so the tops of the fruit are now sitting in the caramel on the bottom. Return the skillet to the heat and cook for an additional 5 to 8 minutes. Remove the skillet from the heat.
• Roll the puff pastry dough on a lightly floured surface so it's larger than the skillet by 1 inch. Gently drape it over the skillet. Tuck the dough edges loosely inside the skillet so it covers the fruit (as if you are tucking the fruit into a pastry bed).
• Bake until bubbly around the edges, golden brown and delicious, 25 to 30 minutes. Remove and cool 5 to 10 minutes. Then, scoop and spoon onto plates. Serve with vanilla ice cream.

TARTE TATIN

Steps:

• Poaching liquid: In a 5-quart pot, bring water, sugar, and butter to a boil, whisking occasionally. Use a paring knife to split the vanilla bean in half lengthwise; scrape the seeds from the pod and reserve for caramel. (Chef Boulud wipes the seeds onto the butter reserved for the caramel.) Add the scraped vanilla pod and the lemon juice to the poaching liquid.While the poaching liquid comes to a boil, prep the apples.
• Prep apples: Peel apples, then cut each into 4 wedges. Trim the top and bottom of each wedge and cut away the core. Set apple wedges aside.
• Make caramel: Preheat oven to 375 degrees F. In a 8 x 2¼-inch sauté pan over medium heat, add sugar. Stir slowly and gently, keeping a close eye on it; when a little over half the sugar has melted, reduce heat to low and continue stirring. After a total of 6-7 minutes, sugar should be caramelized, brown, and 350 F on an instant-read thermometer. Turn off the heat and add the reserved vanilla seeds and butter. Stir vigorously to combine; then allow caramel cool, 10-15 minutes.
• Poach apples: Once the poaching liquid is at a boil, reduce to a simmer and add the apples. Raise the heat to bring the liquid back to a simmer. Gently stir the apples every 5 minutes to ensure even cooking, rotating the apples from the top of the pot to the bottom. (White foam may form on the surface, which is normal; it does not need to be removed.) Simmer until apples are tender and a knife can easily pierce through, 15-20 minutes. Set a colander over a bowl and use a strainer to very gently transfer apples to the colander. Discard poaching liquid.
• Spread poached apples on a parchment-lined baking sheet to stop the cooking. (Optional: Allow apples to cool for 10 minutes for easier handling.) Begin placing apples around the perimeter of the sauté pan on top of the caramel, upright and nesting inside one another. Continue wedging apples into the pan in concentric circles, as tightly as possible; nearly every piece should fit into the pan. (If one or two remain, that's the chef's snack!) Once the pan is tightly packed, use the back of a spoon to gently press the apples down, to remove any air pockets. Discard vanilla bean.Place pan over low heat until caramel is bubbly around the apples, 5 minutes. Use a spoon to baste the apples with the caramel, then place on a rimmed baking sheet lined with parchment paper. Bake in the oven for 20 minutes. (Total baking time will be 60-75 minutes.) Note: Caramel may bubble out of the pan and onto the baking sheet, which is normal!
• While the apples are baking, wrap the bottom and outside of the slightly smaller pot in aluminum foil. After the apples have been baking for 20-25 minutes, remove from oven. Place sauté pan on a rack fitted over a parchment-lined rimmed baking sheet. Gently press the bottom of the wrapped pot on the apples to fully submerge them into the caramel and flatten the top. (Some caramel may overflow onto the baking sheet.) Set aside the smaller pot and place the apples back into the oven for 30-35 more minutes, removing to press the apples every 15 minutes.
• After a total of about 60 minutes of baking, the apples will have absorbed most of the caramel and be concentrated in the sauté pan. Remove from the oven and increase oven temperature to 400 F. Roll pastry: Remove puff pastry from refrigerator. Dust a work surface with flour and roll pastry to a ¼-inch thickness, rotating the pastry as you roll; dust with additional flour as needed. Cut the flattened pastry into a circle just a little larger than the diameter of the sauté pan, using the lid as a guide. Use a fork to poke holes all over the pastry: this is called "docking" and will keep the pastry from over-puffing. Place docked pastry on top of the apples; it's fine if the pastry is at the edge of the pot, since it will shrink slightly as it bakes. Bake until pastry is lightly golden brown, about 15 minutes.
• Remove tarte Tatin from oven and let cool completely, at least 1 hour; cooling overnight at room temperature is recommended. (Unmolding the tarte when it is still warm may cause it to fall apart.) Once cool, warm the pan over medium heat for 1 minute; this will help the tarte Tatin come out of the pan more easily. Remove from heat and run a paring knife around the outer edge of the tarte to gently release the apples from the side of the pan. Place a serving platter over the pan; holding the platter firmly to the pan with a kitchen towel, quickly and carefully invert to flip the tarte Tatin onto the platter. Serve with whipped cream, vanilla ice cream, or crème fraîche (optional).

SIMPLE TARTE TATIN

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the sugar and vanilla bean seeds in a small bowl. Using your hands, press the butter as evenly as you can into a 10-inch ovenproof skillet and sprinkle the vanilla sugar on top.
• Arrange the apple halves standing upright, with the rounded sides facing outward, in a tight concentric circle around the skillet. Repeat until the skillet is completely filled.
• Place the skillet over medium heat and cook until a golden brown caramel forms, 20 to 30 minutes. It's ok if the caramel is a little patchy. Remove the skillet from the heat and let cool for a few minutes.
• Meanwhile, roll the pie dough 1/8 inch thick on a lightly floured work surface. Roll onto a rolling pin then unroll it over the skillet. Carefully tuck any overhanging dough inside the skillet.
• Bake until the apples are bubbling and the crust is golden brown, about 20 minutes. Let cool to room temperature, then carefully flip onto a serving dish. Cut the tarte tatin into wedges and serve with whipped cream.
• Combine the flour, sugar, salt and butter in a food processor. Pulse until the chunks of butter are broken down to the size of peas and the flour feels like wet sand.
• Add 1/4 cup of the ice water and process until the dough comes together easily. If the dough immediately clumps apart, pulse in 2 more tablespoons of ice water at a time. Remember, you can always add more water but not more flour, so be careful not to add too much water at once.
• Divide the dough in half and shape each into a ball. Loosely wrap each ball in plastic wrap and flatten the dough into a disk about 1 inch thick. Refrigerate for at least 30 minutes and up to overnight.

EASY TARTE TATIN (COOK'S ILLUSTRATED)

Steps:

• Adjust rack to middle position in oven and then heat to 400. Line a rimmed baking sheet with parchment paper. Place the puff pastry on the parchment. Bake until golden brown and puffed, 10-15 minutes. Transfer to a serving platter; press lightly to flatten if domed.
• Meanwhile, melt butter in a 12-inch, nonstick skillet over high heat. Remove the pan from heat and spinkle evenly with the sugar. Lay the apples in the skillet. Return to heat. Cook, stirring apples halfway through, until the juices in the pan turn a rich amber color and apples are carmelized, about 15 minutes.
• Remove apples from the pan one at a time. Arrange them in overlapping rows on the pastry square, leaving a 1/2-inch border. Spoon about half of the pan juices over the apples.
• Whisk the cream and Grand Marnier (if using) into the remaining juices in the pan. Bring to a simmer. Pour some sauce over the tart just before serving, passing the remaining sauce separately.
• FOR PEAR TATIN: Substitute 2 lbs. pears (about 4) for the apples. You may need to increase the carmelization time to 20-25 minutes. Use Poire William instead of Grand Marnier if using a liquor.
• LIQUOR OPTION FOR APPLES: Cognac. I believe it is a classically French pairing with apple desserts. It's not the Cook's Illustrated version, tho, if you want to use strictly their recipe. I used it in a different tart recipe once, and it was awesome. Thanks to the first reviewer for this idea!

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.

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.

MARTHA'S FAVORITE TARTE TATIN

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.