Easy Tarte Tatin Cooks Illustrated Recipes

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!

TARTE TATIN -- EASY VERSION

Steps:

• Mix sugar and melted butter and press evenly into greased 8" or 9" round cake pan.
• Put apples on their sides in rows decoratively around pan, packing closely together and filling small spaces with broken segments of apples.
• Sprinkle tops of apples lightly with cinnamon if desired.
• Bake uncovered at 425F about 1-1 ½ hours.
• If apples start to burn, they can be covered toward the end of the baking time.
• Meanwhile, unfold pastry sheet and cut to fit pan. Use another pan to trace shape if necessary.
• Poke fork holes into both sides of puff pastry sheet to allow air to escape while baking.
• Press pastry on top of baked apples, pushing edges down. Bake another 20 minutes.
• Cool partially, then invert to a platter. Serve warm.