Best 7 Tarte Tatin Easy Version Recipes

TARTE TATIN

Steps:

• Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
• Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
• To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
• Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
• Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

EASY APPLE TARTE TATIN

Steps:

• Preheat the oven to 400 degrees F.
• In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
• Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
• Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
• Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.

TARTE TATIN -- EASY VERSION

Steps:

• Mix sugar and melted butter and press evenly into greased 8" or 9" round cake pan.
• Put apples on their sides in rows decoratively around pan, packing closely together and filling small spaces with broken segments of apples.
• Sprinkle tops of apples lightly with cinnamon if desired.
• Bake uncovered at 425F about 1-1 ½ hours.
• If apples start to burn, they can be covered toward the end of the baking time.
• Meanwhile, unfold pastry sheet and cut to fit pan. Use another pan to trace shape if necessary.
• Poke fork holes into both sides of puff pastry sheet to allow air to escape while baking.
• Press pastry on top of baked apples, pushing edges down. Bake another 20 minutes.
• Cool partially, then invert to a platter. Serve warm.

MINI APPLE TARTES TATIN

Steps:

• Place 1/4 cup water in a medium saucepan over low heat. Add sugar and corn syrup, increase heat to high, and cook, swirling the pan occasionally, until the mixture caramelizes into a deep amber brown, 7 to 10 minutes. Once it starts turning brown, swirl often and keep a close eye on it.
• Remove from the heat, and whisk in butter until melted and smooth. Divide among six 4-to 6-ounce ramekins, or among the cups of a nonstick 6-muffin tin.
• Cut the apples in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into 1/2-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.
• Heat oven to 400 degrees. On a floured surface, roll out or unfold the pastry and prick all over with a fork. Using a biscuit cutter or a knife, cut out six pastry rounds that are slightly larger than the ramekins (about 1/2 inch of dough all the way around). Keep pastry rounds chilled until ready to use.
• Place the pastry rounds on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry rounds slightly down into the ramekins; do not seal. Place the ramekins or muffin tin on a baking sheet lined with a nonstick liner or parchment paper.
• Bake for 15 minutes, then lower the oven temperature to 375 degrees and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.
• When ready to serve, heat oven to 350 degrees. Reheat the tarts for 3 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don't worry if some of the caramel runs out.

SAVOURY TARTE TATIN

Steps:

• You will need a small, shallow, circular oven-proof dish for each diner.
• Roll out the pastry (or buy ready-rolled sheets) and cut out circles just larger than the oven-proof dishes.
• Meanwhile heat the oil in a saucepan and sauté the onions until they just start to caramalise and then add the mushrooms and garlic.
• Cook for 2 or 3 minutes until the mushrooms are cooked through.
• Remove the pan from the heat.
• Lightly oil the oven-proof dishes.
• Place some of the onion-mushroom mixture in each dish and scatter with the Feta, tomatoes and olives.
• Place the pastry on top tucking the edges down the sides of the dishes.
• Brush the pastry with milk or beaten egg and bake in a medium oven 200°C for 20 minutes until the pastry is well risen and browned.
• To serve, run a sharp knife around the edge of the pastry to loosen it, put a plate on top of the dish and quickly turn it over.
• Remove the dish (carefully--it's hot) so that the pastry top now becomes a tart bottom.
• Add a few drops of Balsamic vinegar to each Tarte just before serving.

TARTE TATIN

Steps:

• Preheat oven to 425°F.
• Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
• Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
• Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
• Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
• Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
• Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.

FOOLPROOF TARTE TATIN

Steps:

• At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don't worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don't worry if the apples turn brown; they will be browned during the cooking anyway.)
• When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.
• Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the "button." Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
• On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
• Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). If necessary, raise the heat so that the juices are at a boil. Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
• Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
• Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.