Apple Cake Tatin Recipes

APPLE TART TATIN

Steps:

• To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.
• Preheat the oven to 425 degrees F.
• To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
• Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.
• Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
• Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.

APPLE CAKE "TATIN"

Steps:

• Preheat the oven to 350 degrees F.
• Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
• Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
• Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
• Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

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.

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!