How To Make Classic Apple Tarte Tatin - French Apple Tart Recipe by DinnersWithDave скачать в хорошем качестве

How To Make Classic Apple Tarte Tatin - French Apple Tart Recipe by DinnersWithDave

Get the full recipe on DinnersWithDave.com https://www.dinnerswithdave.com/frenc... Products Featured in Video: Marble Rolling Pin: https://amzn.to/39Ggx5u Red Classic Le Creuset Cast Iron Skillet: https://amzn.to/3f8nX2F WUSTHOF 8" Classic Chef's Knife: https://amzn.to/30YjJ8X Kitchen Aid Stand Mixer: https://amzn.to/2P68hm1 This French bistro classic is nothing short of fabulous. It is a classic for a reason! Traditional Tarte Tatin is made with apples, but now you’ll find “Tatin” all over France made with everything from Pears to Pineapple! Impress your family, friends and taste buds with this delectable recipe. It is the perfect fall and winter recipe. Bon Appetit! For the Crust: • 2 cups all purpose flour (250 grams) • 3.5t granulated sugar (15g) • 1 pinch sea salt • 9T cold unsalted butter, cut into small cubes (125 grams) • 1 egg yolk from an extra large egg • Scant ¼ cup ice water (approx. 50ml) For the Caramel: • 1.5 cups granulated sugar (300 grams) • ½ cup water (approx. 100 ml) • 9T cold unsalted butter (125 grams) Apples • 6-8 Organic Grammy Smith or Golden Delicious Apples Equipment 12” cast iron skillet* Let’s Cook! To make the crust, combine flour, sugar and salt in the bowl of a stand mixer (food processor is also just fine). Mix dry ingredients on low until combined. Add cold butter, mix on medium low speed until the butter is well incorporated and your mixture looks like gravel or small pebbles. With the motor on low add the egg yolk. Once incorporated, slowly drizzle in just enough ice water to allow the dough to come together. Empty the dough out onto a floured surface. Form into a ball ensuring that it is well coated in flour and relatively smooth. Do no knead or over handle the dough. Wrap in plastic wrap or wax paper and refrigerate for at least 30 minutes. Meanwhile, prepare the caramel. In a large saucepan bring sugar and water to a boil. Swirl the pan, never stir, as the sugar starts to melt. Cook over medium high heat until the sugar is a warm amber color. Watch your sugar carefully once it starts to obtain a brown color as it can go from beautiful to burnt in a few seconds. Cooking times will vary, mine took approx. 10 minutes. Off the heat, add cubed butter and whisk until combined. Careful, it will bubble up! Pour immediately into a 12” cast iron skillet or ovenproof baking dish. Set aside. Prepare the apples by peeling them, coring them and cutting them into quarters. One the caramel has cooled slightly, arrange the apples in a circular pattern in the bottom of the pan. Remember, the bottom of the Tarte Tatin will become the top, so take note and make your pattern as pretty as possible. On a well-floured surface, roll out the chilled dough to be approx. ¼” thin and gently place pastry over the top of the apples. Tuck the dough neatly around the apples to “seal” them in. Roll excess dough hanging over the edge of the pan toward the center of the pan to create a lip around the parameter of the Tatin. With a knife, poke 6 holes in the top of your pastry to let steam escape during. See my video for the technique! Place in a preheated 350 degree over for 40-50 minutes until apples are cooked and crust has just started to brown. Remove from oven and let cool for at least 20 minutes or until caramel has cooled and your pan is cool enough to handle. Loosen the edges of the tarte with a sharp knife. To flip the tarte out of the pan, take your serving plate and hold it firmly against the top of your tarte. With a good grip and a lot of confidence, flip your tarte upside down and place the plate onto your workspace. Tap the bottom of the pan a few times to ensure the tarte has fully unmolded. Et voila! Serve with a scoop of vanilla bean ice cream or a dollop of crème fraiche. Enjoy! *If you don’t have a 12” cast iron skillet, no problem! Use a cake pan or pie dish or any over safe dish to execute the recipe. Just pour enough caramel into your pan to generously coat the bottom of your baking vessel and proceed accordingly. You may need to adjust number of apples and baking time slightly. -- Subscribe for more! Instagram: @DinnersWithDave_ Facebook: @DinnersWithDave Website: www.dinnerswithdave.com