I search a recipe for tarte tatin?

Question

i search a recipe for tarte tatin

Answer 1

PEAR TARTE TATIN

5 oz. sugar

2 lb. firm, but ripe pears, such as William

1/4 tsp. ground cinnamon or cloves; optional

3 tbsp. plus 1 tsp. butter

8 oz. frozen puff pastry, defrosted

Whipped cream

Preheat oven to 450 degrees. To make the caramel: mix together 4 ounces of the sugar and 6 tablespoons of water. In a heavy bottomed saucepan, cook gently until the mixture turns a rich brown; do not allow to burn.

Pour the caramel immediately into a lightly buttered round baking dish 8 inches in diameter.

Quarter the pears and remove the core and skin. (If you are using a shallow dish, decrease the amount of fruit.) If the pears are very large, cut in half lengthwise again. Sprinkle with the remaining sugar, and the spice, if desired.

Arrange the slices upside down on the caramel, which will have set. (As you plan the arrangement of pears, remember that the tart will be turned upside down.) Dot butter evenly oven the top. Roll out the pastry and cut in a circle 1 1/4 inches longer than the diameter of the dish.

Lay the pastry over the fruit and turn the edges in so that the pastry fits neatly inside the rim of the baking dish. Make 4-5 slits in the center of the pastry to allow steam to escape while baking. Bake in preheated oven 15-20 minutes; reduce heat to 350 degrees and bake for another 15-20 minutes or until pastry is cooked. Cool 10-15 minutes then invert onto a large plate with room, and serve with whipped cream. Serves 6.

Answer 2

Ingredients (serves 6)

6 golden delicious or royal gala apples

2 tbs lemon juice

200g vanilla sugar

30g unsalted butter, cubed

250g puff pastry*

Thick cream or ice-cream, to serve

Method

Peel and core the apples and cut into quarters. Place in a large bowl and toss in the lemon juice and 100g vanilla sugar.

Place remaining sugar and 2 tablespoons water in an oven-proof frying pan or 25cm tarte Tatin pan over low heat, stirring to dissolve the sugar. Increase heat to medium and cook for about 5 minutes until the sugar caramelises and is a light-golden brown. Add the apple, cut-side up and dot with the butter. Keeping the heat very low, cook for a further 5-6 minutes to partially cook the apple. Remove from heat and set aside to cool.

Preheat the oven to 190°C.

Roll out pastry and cut into a circle slightly larger than the pan. Place the pastry over the apple, tucking any excess underneath. Place the pan on a baking tray to catch any juices that may bubble over and bake in the oven for 35 minutes until the pastry is cooked and golden. Remove from oven and allow to rest in the pan for 10 minutes. Carefully turn the tart upside down onto a large plate. Serve with cream or ice-cream.

Notes & tips

* Try purchasing puff pastry from a French patisserie. It will be made with butter and will improve the quality of your dish.