Apple Tarte Tatin 法式翻转焦糖苹果塔

Last updated : November 30, 2014

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Crust
1 1/2 cup flour
5 oz cold salted butter, cut into cubes and chilled in freezer
1 tsp salt
1 tsp sugar
6 tbsp ice water

Filling
7 medium apples (I used Gala)
4 oz salted butter
1/2 cup sugar

Prepare Crust: 
1. Pre-mix flour, sugar and salt. Put all dry ingredients and the butter in the freezer for a while. This will get everything chilled. The colder everything is, the flakier and more tender the crust will be.
2. After chilled everything for at least 20 minutes, add the cubes of butter to dry ingredients into a food processor, and pulse until the largest pieces of butter are about the size of peas.
3. Add the ice water, a tablespoon at a time, processing just until the dough starts to come together into a mass.
4. Turn out onto well-floured surface and pat together into a ball. Don’t worry, it won’t be smooth. And don’t handle the dough too much, or the warmth of hands will start to melt the butter.
5. Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for an hour.
6. Remove the crust from refrigerator, let sit at room temperature for 5 minutes in order to soften just enough to make rolling out a bit easier.
7. Flour the top of the dough and use rolling pin to quickly press and roll the dough out into a 12-inch circle. Make sure the crust is big enough to cover the top of the pan. Move the crust onto a piece of parchment paper, cover with plastic wrap and refrigerate.

Prepare Filling:
1. Preheat oven to 375° F.
2. Peel, core and quarter the apples. Don’t cut them into smaller pieces than quarters–the quarters shrink considerably during cooking. Squeeze bit of orange or lemon on them, but it’s not necessary.
3. Over low heat in a heavy, ovenproof skillet, melt the butter. Remove from heat, add the sugar and stir until blended.
4. Arrange apple quarters in pan, first making a circle inside the edge of the pan. Then fill the center of the pan. Keep at least one extra apple quarter on hand. When turn the apples over, they may have shrunk to the extent and need to fill in the space with an extra piece.
5. Return the pan to the stovetop on high heat. Let boil for 10 to 12 minutes or until the juices in the pan turn from golden in color to dark amber.
6. Remove from heat. turn apple slices over, keeping them in their original places. Add an extra slice of apple to keep the apple arrangement intact. Return to the stovetop on high heat once more. Let cook another 5 minutes and then remove from heat.
7. Place the crust on top of the apples. Tuck edges under slightly, along the inside of the pan.
8. Bake in oven until the top of the crust is golden-brown in color, about 25-35 minutes. Remove from oven and allow to cool on a rack about 30 minutes.
9. Place a plate on top of the pan and quickly flip over the whole shebang so the Tarte Tatin dropdown onto the plate.

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