Advanced Search

ChefTalk.com › Galleries › petalsandcoco's Photos › Tarte Tatin

Uploaded by petalsandcoco

15 photos
Total views: 1,133
Last upload: Oct 9, 2012

Comments Left on petalsandcoco's Photos

The steps I posted are pretty much how I make it. When I initially remove the baked apples from the oven , I let them stand till they are warm and...

Dec 16, 2012 by petalsandcoco in Tarte Tatin

Excellent job! I'm jealous! :-) So, you didn't do any caramelizing and basting in a skillet on top of the range before baking?

Dec 15, 2012 by Pateachoux in Tarte Tatin

Tarte Tatin

I made this pie today , here are some basic steps in making it. Petals.

1 - 15 of 15 photos

In a bowl , mix 1 cup sifted flour, 2 tablespoons granulated sugar, pinch of salt, and 1/2 grated butter.

Oct 9, 2012

Use a fork and just gently mix it together, do not over mix, just crumbly.

Oct 9, 2012

Mix one medium egg and 2 1/2 Tablespoons of cold water together in a cup, add to mixture.
Gently fold in with your hand or finger tips.

Oct 9, 2012

This is what it will look like once its all mixed together. Again, do not over mix it, just enough to bring it all together in a ball.

Oct 9, 2012

Wrap in plastic wrap. Refrigerate for 20 minutes. While that is setting in the fridge, you can start peeling your apples.
This will make one disc to cover your pie.

Oct 9, 2012

You can choose an oven proof pan .

Oct 9, 2012

Or a deep dish, today it was this. Wash and clean 8 apples. In this case I used Cortland apples as they are great for baking.

Oct 9, 2012

I like to make a lemon/water bath. Place 2 Tablespoons of lemon juice in a large bowl, add 4 cups of water and place apples in it. Rub the liquid all over the apples as this will prevent them from turning brown.
You can core them or Cut apples in half , remove the middle and get ready to slice.

Oct 9, 2012

In the meantime you can heat in a pot, 1/2 cup of butter and one cup of sugar till the color is light beige and bubbly. Start with medium heat and lower.

Prep your dish with butter.

Oct 9, 2012

Pour 3/4 of the sugar/butter sauce on the bottom of your dish and arrange your apples as you wish. Round side of apple always on the bottom. I did this in thin slices, but if you would rather larger slices thats ok too.

Oct 9, 2012

Add remaining sugar/butter mix to the top of the pie.

As a side note, you can use pineapple, works great too.

Oct 9, 2012

Bake in a preheated oven 350 F for 30 minutes. Remove and let sit for 30-40 minutes to cool down. While the apple mixture is cooling down (the juices will get absorbed better)
Roll out your disc of dough from the fridge. Make sure it is the same diameter of your dish. place on top of apples. Place back in oven for 30 minutes.

Oct 9, 2012

Once baked, remove from oven. The sugar will be still boiling hot under the crust, be careful not to burn yourself. Allow the dish to cool but at the same time it must be somewhat hot.
Place a plate over the dish and invert it quickly (while you are praying it does not stick to the bottom) onto the plate.

Oct 9, 2012

This is what it will look like once its turned onto the plate.

2

Oct 9, 2012

Another angle.

Enjoy.

Oct 9, 2012

Comments (0)

There are no comments yet

ChefTalk.com › Galleries › petalsandcoco's Photos › Tarte Tatin