Tatin Tarte

INGREDIENTS
375g packet puff pastry (we used Careme All Butter Puff Pastry), thawed, cut into a 26cm circle
1 cup (220g) caster sugar
1 vanilla bean, split
6 peaches, quartered
50g cultured butter, softened
1 egg yolk
Thickened cream, to serve
EIGHT-SPICE
1 tsp juniper berries
2 star anise
1/2 tsp white peppercorns
1 cinnamon quill
4 whole cloves
1 pinch saffron threads
4 cardamom pods
1 tbs salt flakes

Today I have an exciting dessert, a Tarte Tatin Recipe! I’m going to share with you a twist to the traditional Apple Pie Recipe. A recipe for Tarte Tatin, which is actually an upside down Apple Pie. Absolutely delicious, especially when served with vanilla ice cream and a caramel sauce!

This recipe doesn't really taste like a traditional apple pie, because there are no spices added, so the apple and caramel flavors can really shine. There are so many recipe renditions of this famous recipe, but we have provided our own that we know works and that we know you'll have great success with. We also show you our quick and easy way to core and slice apples.

This tart is a stunning mosaic of red, orange and yellow tomatoes so shiny and candied that the tart really looks like dessert. But it's safely on the savory side thanks to a splash of vinegar and a sprinkling of briny olives.

Tarte Tatin is a French classic that never gets old. You can understand why because no one can resist caramelized apples baked into a flaky, buttery puff crust. It is heavenly! This easy version calls for store-bought puff pastry, cutting down the prep time considerably.

Ingredients

1 package (about 14 oz./440 g) frozen puff pastry, thawed
2 Tbs. fresh lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
6 firm, ripe pears, peeled, halved and cored
3/4 cup (6 oz./185 g) plus 2 Tbs. sugar
4 Tbs. (1/2 stick) (2 oz./60 g) cold unsalted butter, diced
1/2 cup (4 fl. oz./125 ml) heavy cream
1/2 cup (4 oz./125 g) crème fraîche

Fruit that is not overly juicy, like pineapple, works well for a tarte Tatin. Too much moisture (like you might get with peaches, plums, or berries) dilutes the caramel and makes the crust soggy after you turn it over. For another tropical twist, substitute chunks of mango for the pineapple.

A deliciously rustic Tarte Tatin that celebrates the very best of winter’s root veggies! Tender, earthy, and sweet caramelized root veggies are layered on top of buttery dough, with cheese, onions, garlic, and fresh herbs for a decadently delicious vegetarian savory tart situation!

The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, “The Last Course,” is an easy version of the classic caramelized apple tart. If you have large apples (or like large desserts), make this in a jumbo muffin tin; you’ll need more puff pastry, but everything else remains the same.

Tarte Tatin is a rustic gem in the pastry universe. The pastry is infinitely less fussy than a lattice-topped apple pie and features a solid performative flourish right at the end. Tarte Tatin is an easy-to-make recipe that works for occasions both big and small.

The tarte became a signature dish of the Hôtel Tatin. Historians and gourmets have argued whether it is a genuine creation of the Demoiselles (Misses) Tatin, or the branding of an improved version of the "tarte solognote", a traditional dish named after the Sologne region which surrounds Lamotte-Beuvron.

This French upside-down apple pie, tarte tatin, is baked in a skillet not a pie pan with the bottom crust on top.

Tarte tatin is traditionally made with fruit, sugar, butter & pastry. Yep, just four simple ingredients transform into this stunning dessert! Apples are the typical fruit found in a tarte tatin.

The tarte Tatin , named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years.

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