Photo: Deep-Dish Apple Tarte Tatin Recipe
Ingredients
- 1 cup water
- 1 cup sugar, plus 2 tablespoons for sprinkling
- 2 tablespoons unsalted butter
- 4 Golden Delicious apples, peeled, split in 1/2, core removed
- 1 sheet puff pastry, store bought
- 2 cups store bought vanilla bean ice cream
Directions
Preheat oven to 400 degrees F.
In a large saucepan over medium heat, add the water and sugar and cook to caramelize the sugar, about 10 minutes. Add the butter and stir until melted.
Take 4 large ramekins and pour caramel into bottoms and arrange 1 apple half, cut side down in the bottom of each ramekin. Take the remaining halves and cut them into 3 wedges so you can fill the gaps in the top of each ramekin to create a level surface on which the pastry will lie across. Sprinkle apples with some sugar. Roll the pastry out use a cookie-cutter to cut out circles the size of the ramekins and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over each ramekin. Turn it over and slowly remove the ramekin.
Serve lukewarm with store bought vanilla bean ice cream.
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By marydtseattle
on September 27, 2012
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What's all the uproar about? They could've added more instructions to the caramel sauce part, but it's a fine recipe. I used granny smith apples and instead of individual ramekins, used a big cast iron skillet. The caramel turned out perfectly - it took about 13 mins over med-high heat. Stir only to dissolve the sugar, then do NOT stir it at all once it starts bubbling or crystals will form on the sides and create a crunchy texture. Let it boil away till it turns brown and remove immediately from heat. Stir in the butter. (I added about 1/4-1/2 C heavy cream and a sprinkle of salt too. Add the apples cut side up. Top with the pastry. Bake for about 25 mins till pastry is browned. Let it cool for 10 mins or so, then invert to a large round serving plate. The apples kept their shape but were perfectly soft. The crust edge was crispy and the sauce was caramel-goodness. This is my favorite dessert and a wow for guests.
By mike_h8989_402837
los angeles, CA
on July 26, 2012
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Yes, the quantity of water is excessive for the caramel, you only need enough to wet it. I also found it too sweet and so I halved the quantity of sugar and preferred the result. Yes, the caramel may not dissolve. The solution is to add more butter or a little water when caramelization is complete. Yes, the apples were undercooked and there was too much liquid left. I cooked them for 25 mins. without the crust, basted the apples with the juice and then baked it for another 20 min. with the puff pastry on it. Perfect. Using the right variety of apples makes a difference too. One variety I used didn't get soft, others did. I did at least 6 tries before being satisfied, maybe more.
By frenchiness
on October 04, 2011
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Love the icecream choice! To think it was but one imperfect burnt apple pie that brought about this creation in 1898, central France. For a recipe with a short (history tid-bit, and an even shorter 30 minute preparation time we would like to share with you: frenchiness dot com/recipes -> Tarte Tatin! Bon appetit pour quiconque :
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