Thursday, October 01, 2009

Apple Tarte Tatin

This time of year is perfect for celebrating with apples and honey. To mark the occasion, I improvised with a play on that theme: a Tarte Tatin with Tangy Whipped Cream.

Tarte Tatin for Rosh Hashana

Tarte Tatin is a traditional French caramel-y apple-y tart. You make caramel with butter and sugar in a skillet, cook the apples in the caramel, then place a layer of pastry dough on top and bake the whole thing. The hardest part of this tart for me was flipping it out of the skillet onto my cake stand. It was a small miracle that it didn't wind up on the floor. This dessert tasted as good as it looks, and I would make it again in a heartbeat. Maybe with pears next time!

One tip that I wish someone would've told me before I made this: when you lay the dough on top of the cooked apples, wait about 30 seconds before you start trying to tuck in around the edges. The heat of the apples will soften the dough and make it infinitely easier to work with. And don't forget the whipped cream! The tarte was delicious on its own, but the "tang" of the whipped cream sent it over the top.

Tarte Tatin
Adapted from The America's Test Kitchen Family Baking Book
Printable Recipe

Tart Dough:
1 1/3 c. All-purpose flour
1/4 c. confectioners' sugar
1/2 tsp. salt
8 tbsp. (1 stick) unsalted butter, cut into 8 pieces and chilled
1 large egg, lightly beaten

Apples and Topping:
8 tbsp. (1 stick) unsalted btter
3/4 c. granulated sugar
5 large Granny Smith apples (2 1/2 lbs.), peeled, cored, and quartered
1 recipe Tangy Whipped Cream (see below)

1. For the tart dough: Pulse the flour, sugar, and salt together in a food processor until combined. Scatter the butter pieces over the top and pulse until the mixture resembles coarse cornmeal, about 15 pulses. With the machine running, add the egg through the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds.

2. Turn the dough and any crumbs onto a sheet of plastic wrap and flatten into a 6-inch disk. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it soften slightly on the counter, about 10 minutes.

3. Roll the dough out to a 14-inch circle on a lightly floured counter with a lightly floured rolling pin. Slide the dough onto a lightly floured (or lined with a Silpat) rimless or inverted baking sheet, cover with plastic wrap, and refrigerate until needed.

4. For the apples and topping: Adjust an oven rack to the upper-middle position and heat the oven to 425F. Melt the butter in a heavy-bottomed 12-inch non-stick skillet over medium-high heat. Once the butter is melted, stir in the sugar and cook until the foaming subsides and the mixture is light golden, about 3 minutes.

5. Remove the pan from the heat and, being careful not to burn your fingers, arrange the apples around the edge of the skillet, lifting them on their edge so that they stand up. Arrange the remaining apples in the middle of the skillet. Return the skillet to medium heat and cook the apples, turning them over halfway through (Amy's note: tongs make this a cinch), until they are lightly golden and the caramel is darkly colored, about 6 minutes.

6. Off the heat, slide the chilled dough over the apples in the skilled (See my note above re: this part). Being careful not to burn your fingers (I used a spatula), fold the edge of the dough so that it fits snugly into the skillet. Bake the tart until the crust is golden brown, about 20 minutes.

7. Let the tart cool in the skillet until the caramel has thickened, about 25 minutes, then run a small knife around the edge. Place an inverted serving platter (or cutting board) over the top and gently flip the tart onto the platter, using mitts or towels if the skillet is still hot. Scrape out any apples that stick to the skillet and put them back into place on the tart. Serve warm or at room temperature with Tangy Whipped Cream.

Tangy Whipped Cream
Adapted from The America's Test Kitchen Family Baking Book

1 cup heavy cream, chilled
1 tbsp sugar
1 tsp vanilla extract
1/2 cup sour cream

Whip all ingredients together in a large bowl with an electric mixer on medium-low speed until frothy, about 1 minute. Increase mixer speed to high and continue to whip until the cream forms soft peaks, 1-3 minutes.

9 comments:

Lauryn said...

OMG Amy! No seriously, this looks insanely amazing and I want to make it and it eat right this second!! YUM!!! this is my favorite type of dessert!

Joanne said...

This is my favorite time of year even for surfing the internet. Everywhere I go there are great recipes using apples. Love them apples!
Your Apple T.T looks so good. Great job.

Anne said...

I LOVE tarte Tatin. It's one of my favorite fall desserts. I once had a fantastic recipe for it, but I haven't been able to find it again, and every one of my efforts since then has been a disappointment. I'll give this one a try soon.

sara said...

Looks perfect! I was so proud of myself when I made my first tarte tatin. And how good are they, seriously?

Lauren said...

I've been wanting to try a tarte tatin lately. This looks delicious =D.

Megan said...

Amy, this looks great! I'm collecting apple recipes to use as soon as I go apple picking. I'm adding this one to the stack!

Melissa said...

What an interesting whipped cream - never heard of adding sour cream, but I will definitely give it a try sometime.

The Purple Foodie said...

Your tarte tatin looks delicious. I must resolve to make it this fall.

formerchef said...

The tart looks lovely.
I've never heard of whipping sour cream into whipped cream, but I love the tangy flavor possibility and can't wait to try that.

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