Best 3 French Style Apple Tart Tarte Tatin Recipe By Tasty Recipes

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY

Steps:

• To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You'll need one apple for every two tarts.
• In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
• Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.
• Cut puff pastry into circles to fit just within the top of your muffin tin.
• Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
• Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
• Enjoy!

CLASSIC FRENCH APPLE TARTE TATIN RECIPE

Steps:

• In a large bowl combine flour, sugar, and salt. Using your hands mix the cold butter into flour mixture until you see small pea-sized chunks. Add an egg and mix by hand until the dough comes together and looks smooth. Shape the dough into a disc. Wrap tightly in a plastic wrap. Refrigerate at least 2 hours or overnight.
• Combine flour, sugar, and salt in a food processor. Pulse couple of time to aerate the mixture. Add cold cubed butter. Pulse a couple of times until you see coarse pea-sized crumbs. Add an egg and pulse until everything just comes together. Invert the dough onto the surface. Knead the dough until it is smooth. Shape into a flat disc. Wrap tightly in a plastic wrap. Refrigerate at least 2 hours or overnight.
• Butter the 8.5 inches straight sided ovenproof pan generously. In a medium bowl mix sugar and vanilla bean seeds. Distribute sugar mixture evenly in the pan. Divide the butter on top of the sugar. Arrange apple slices with one cut side down in a circle motion pressing down the slices slightly.
• On the stovetop heat the pan over the medium-high heat. Cook apples until you see bubbles. Reduce heat to medium and continue to cook until the liquid turns beautiful golden brown (caramel) color, about 10 minutes. Immediately remove from heat.
• Preheat oven to 350 F.
• Generously flour the surface. Hit the dough couple of times with the rolling pin in different directions. This keeps the dough from cracking. Roll out the dough. With the sharp knife cut the circle slightly bigger in diameter than the pan. Arrange the dough over the caramelized apples. !Carefully tuck the edges of the dough between the apples and the pan on all sides.
• Bake tatin in the oven until the dough turns golden brown color, about 45-50 minutes.
• Remove from oven and let it cool slightly about 5 minutes.
• Prepare the large plate or cake stand you wish to serve apple tarte Tatin. Place the plate on top of the pan. Using oven mitts flip the pan.
• Serve warm or cold with whipped cream or ice cream.
• Enjoy ;)
• Adapted from [French Country Cooking|https://amzn.to/2A16CcM]

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!