Tart Tatin
Tart Tatin
Tart Tatin
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Recipe - Price Rite Marketplace Corporate
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Tart Tatin
0
Servings8
Cook Time45 Minutes
Ingredients
4 large honey crisp apples (peeled and cut into 1/8 pieces)
1 cup white granulated white sugar
8 tbsp unsalted butter
2 tbsp Lemon Juice
1/8 tsp ground cinnamon
1 sheet puff pastry (cut to fit 10-inch pie pan and scored)
Directions

 

·       Soak the apples in the lemon juice and 1qt water

·       Melt sugar and cinnamon in a nonstick pan. Stir constantly to ensure sugar doesn’t burn. Should be a caramel color, with no lumps.

·       Add butter into sugar and stir in. Reduce the heat to low

·       Add all of the apple and coat well with the caramel. Medium heat and constant turning of the apples. Be careful not to crush the apples.

·       Cook this mixture of 5min on medium heat.

 

·       In a 10-inch pie dish, coated with butter, arrange the apples in the pan in a circular pattern. Do not create layers, pack the apples in as much as you can.

·       Pour the remaining caramel over the arranged apples 

·       Place the cut puff pastry over the top and tuck the edges in to secure the apples

·       Bake for 35 min at 375F (convection) or 45min (non-convection)

 

To cool (optional): Place a dish rag over the top and put a plate on top of the dish rag to apply weight to the tart. This will allow the caramel to adhere more to the puff pastry. Cool in a fridge for 2hrs.

 

To turn out: Remove cloth and place a dish bigger than the pie dish and flip the entire pie dish over on to the plate. Gently tap the bottom of the pie dish until it sounds hollow then remove the pie dish. 

 

0 minutes
Prep Time
45 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
4 large honey crisp apples (peeled and cut into 1/8 pieces)
an image
Honeycrisp Apple, 1 ct, 5 Ounce
$0.78 avg/ea$2.49/lb
1 cup white granulated white sugar
Not Available
8 tbsp unsalted butter
an image
Bowl & Basket Whipped Unsalted, Butter, 8 Ounce
$2.49$0.31/oz
2 tbsp Lemon Juice
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Bowl & Basket Lemon, Juice, 32 Fluid ounce
$1.49$1.49/32fl oz
1/8 tsp ground cinnamon
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Bowl & Basket Ground, Cinnamon, 2 Ounce
$0.99$0.50/oz
1 sheet puff pastry (cut to fit 10-inch pie pan and scored)
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Dora3 Puff Pastry with Strawberry Jam Filling, Croissants, 8.85 Ounce
$3.99$0.45/oz

Directions

 

·       Soak the apples in the lemon juice and 1qt water

·       Melt sugar and cinnamon in a nonstick pan. Stir constantly to ensure sugar doesn’t burn. Should be a caramel color, with no lumps.

·       Add butter into sugar and stir in. Reduce the heat to low

·       Add all of the apple and coat well with the caramel. Medium heat and constant turning of the apples. Be careful not to crush the apples.

·       Cook this mixture of 5min on medium heat.

 

·       In a 10-inch pie dish, coated with butter, arrange the apples in the pan in a circular pattern. Do not create layers, pack the apples in as much as you can.

·       Pour the remaining caramel over the arranged apples 

·       Place the cut puff pastry over the top and tuck the edges in to secure the apples

·       Bake for 35 min at 375F (convection) or 45min (non-convection)

 

To cool (optional): Place a dish rag over the top and put a plate on top of the dish rag to apply weight to the tart. This will allow the caramel to adhere more to the puff pastry. Cool in a fridge for 2hrs.

 

To turn out: Remove cloth and place a dish bigger than the pie dish and flip the entire pie dish over on to the plate. Gently tap the bottom of the pie dish until it sounds hollow then remove the pie dish.