Grand Marnier Apple Tarte Tatin Recipes

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!

GRAND MARNIER APPLE TARTE

Steps:

• In a large bowl, toss together the sliced apples, Grand Marnier, orange zest, and sugar; set aside for the flavors to blend.
• In a seperate bowl, make a kind of custard mixture by stirring together the heavy cream, egg, egg yolk, cinnamon, and vanilla extract.
• Heap the sliced apples into the crust with a slotted spoon, so it's not too runny.
• Pour the custard mixture over the apples and dot the top with pieces of butter.
• Bake at 375 degrees for approximately 45 minutes, or until golden brown.

GRAND MARNIER APPLE TARTE TATIN

Steps:

• Crust: Place flour, salt and sugar in bottom of a food processor. Pulse until combined. Toss butter pieces carefully in processor bowl to coat. Turn on processor or pulse until pieces are the size of baby peas. Add water and process for a few seconds until dough just starts to come together. Remove dough and place on lightly floured surface. Smear with heel of hand to incorporate loose flour and give flaky texture to dough. Do not overwork. Gather up dough quickly into flat disk shape and place in refrigerator for about ½ hour. Preheat oven to 400°F. Roll out dough and fit into tart pan that has been generously buttered and floured. Line with foil and fill with uncooked beans or pie weights. Place in hot oven for about 20 minutes, and then remove foil and beans. Cook until pastry is golden brown. Brush pastry with marmalade to seal. Thinly slice 4 apples and place in saucepan with 2 T butter and 1/2 cup sugar. Cook for about 10 minutes until apples are soft, stirring occasionally. Add orange extract. Smash with a fork. Spread on top of pastry evenly. Slice remaining apples and place on filling in concentric circles. Sprinkle remaining 1/2 cup sugar on top of apples and dot with remaining 2 T butter. Cook in 400°F oven for about 40 minutes or until apples are softened and slightly caramelized. Melt marmalade with extract and brush all over top of tart.

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!