Tarte Tatin

Tarte Tatin Recipe
Karry Hosford
The delicious syrup becomes the topping when the tarte tatin is inverted. Tangy crème fraîche offsets the tart's sweetness.

Yield:

10 servings (serving size: 1 tart slice and 1 teaspoon crème fraîche)

Recipe from

Nutritional Information

Calories 285
Caloriesfromfat 30 %
Fat 9.6 g
Satfat 5.6 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 3 g
Carbohydrate 48.4 g
Fiber 3 g
Cholesterol 44 mg
Iron 1.1 mg
Sodium 79 mg
Calcium 24 mg

Ingredients

1 1/2 cups all-purpose flour
6 tablespoons butter, softened
6 tablespoons water, divided
1 large egg
1 cup sugar
4 Golden Delicious apples, peeled, cored, and quartered (about 2 pounds)
1/4 teaspoon ground cinnamon
10 teaspoon crème fraîche

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a medium bowl, and cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 2 tablespoons water and egg, stirring with a whisk. Add egg mixture to flour mixture, stirring just until moist. Turn dough out onto a large piece of heavy-duty plastic wrap; knead lightly 5 times (dough will be sticky). Pat dough into a disk. Cover with additional plastic wrap, and chill 30 minutes.

Combine 4 tablespoons water and sugar in a 9-inch cast-iron skillet over medium-high heat. Cook 10 minutes or until golden, stirring only until sugar dissolves. Remove from heat; gently stir in small circles to evenly distribute cooked sugar. Let stand 5 minutes.

Arrange apple quarters tightly in a circular pattern over sugar in pan, beginning at the outside edge. Cut 2 apple quarters in half, and arrange, points up, in center of pan. Place pan over medium heat; cook 20 minutes (do not stir), pressing apples slightly to extract juices. Remove from heat; let stand 10 minutes. Sprinkle cinnamon over apples.

Remove plastic wrap covering dough. Turn dough onto a lightly floured surface; roll dough into an 11-inch circle. Place over apple mixture, fitting dough between apples and skillet. Bake at 400° for 20 minutes or until lightly browned. Let cool 10 minutes. Invert tart onto a plate. Serve with crème fraîche.

Note:

Lorrie Hulston Corvin,

January 2004
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