Embark on a delightful culinary journey as we delve into the art of creating the perfect individual tarte tatin, a classic French dessert that combines the rustic charm of caramelized apples with the delicate sweetness of puff pastry. This timeless treat is a symphony of flavors and textures, making it an ideal choice for any occasion. Whether you're hosting a dinner party, preparing a special dessert for a loved one, or simply seeking a moment of indulgence, these individual tarte tatins offer a delightful experience that will tantalize your taste buds and transport you to the heart of France.
Here are our top 2 tried and tested recipes!
INDIVIDUAL TARTES TATIN
Categories Dessert Bake Quick & Easy Apple Winter Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 individual tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Peel apple, halve lengthwise, and core. Using a 1-cup ramekin (3 1/4 inches across and 2 1/4 inches deep) as a guide, cut out 2 rounds from pastry sheet.
- In a 7-inch heavy skillet heat butter over moderate heat until foam subsides and stir in brown sugar and water. Add apple halves and cook, turning frequently, 3 minutes. In two 1-cup ramekins set on a baking sheet arrange apple halves, cored sides up, and top evenly with sauce.
- Top apples with pastry rounds, letting edges of pastry hang over sides of apples. Bake tarts in middle of oven for 20 minutes, or until pastry is puffed and golden brown, and cool on a rack 5 minutes. Working with 1 ramekin at a time, invert a plate over each ramekin and invert ramekin onto plate. Carefully lift off ramekins.
- Serve tarts with ice cream.
INDIVIDUAL POTATO-AND-ONION TARTES TATIN
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 5-inch tartlets
Number Of Ingredients 8
Steps:
- Very generously butter six 5-inch round metal pie plates; set aside. On a lightly floured work surface, roll out puff pastry to a scant 1/4-inch thickness. Using a cutter or a small plate as a guide, cut dough into 4 1/2-inch rounds. Prick rounds all over with a fork. Transfer to a parchment-lined baking sheet; chill until firm, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
- Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice potatoes into thin rounds, about a scant 1/4 inch thick. Place potato slices, slightly overlapping, over the onion in two layers of concentric circles (they should completely cover the onion). Sprinkle potatoes generously with salt and pepper. Place chilled puff pastry rounds on top of the potatoes in each pie plate. Bake until golden brown, about 20 minutes.
- Immediately invert tartlets onto a platter. In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer and cook until mixture reduces to a syrup, about 4 minutes. Whisk in butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze tartlets with balsamic syrup and serve warm.
Tips:
- Use a variety of apples for a more complex flavor profile. Granny Smith, Honeycrisp, and Braeburn are all good choices.
- Peel, core, and slice the apples thinly and evenly so that they cook evenly.
- Use a heavy-bottomed skillet or frying pan for the tarte Tatin. This will help to prevent the apples from burning.
- Be patient when cooking the apples. It takes time for them to caramelize and soften.
- Don't overcook the apples. They should be tender but still hold their shape.
- When you flip the tarte Tatin out of the skillet, be careful not to burn yourself on the hot caramel.
- Serve the tarte Tatin warm with a scoop of vanilla ice cream or crème fraîche.
Conclusion:
The tarte Tatin is a classic French dessert that is both delicious and easy to make. With its buttery, flaky crust and caramelized apples, it's sure to be a hit with everyone who tries it. Whether you're looking for a special dessert for a dinner party or a simple treat for yourself, the tarte Tatin is a great choice.
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