Best 8 Tarte Tatin With Rosemary Recipes

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Prepare to embark on a culinary adventure with our carefully curated guide to creating the ultimate tarte tatin with rosemary. This classic French dessert captivates taste buds with its harmonious blend of caramelized apples, flaky crust, and aromatic rosemary. Whether you're a seasoned baker or a novice in the kitchen, we'll take you through the steps of crafting this delectable treat, ensuring a delightful and memorable experience.

Let's cook with our recipes!

TARTE TATIN



Tarte Tatin image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 10 servings

Number Of Ingredients 8

6 firm apples such as Granny Smith, Pink Lady or Honeycrisp
4 tablespoons (1/2 stick) salted butter, softened
1 cup sugar
Pinch of kosher salt
Caviar from 1 vanilla bean
Juice of 1/2 lemon
1 sheet puff pastry, chilled
Whipped cream, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel and core the apples, then cut them into quarters.
  • Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet. Mix the sugar, salt and vanilla together to evenly distribute the caviar. Sprinkle the sugar mixture evenly over the butter. Squeeze over the lemon juice.
  • Place the apple quarters cut-side up on top. Remember, the bottom will become the top so make it look pretty. Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken. The apples will release their juices during this process, so it could take 10 to 15 minutes. If the juices start getting too dark, lower the heat a little.
  • While the apples are cooking, take the puff pastry out of the fridge. Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet. Keep chilled.
  • When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides. Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes. Let rest 10 to 15 minutes.
  • Carefully turn the tarte tatin out onto a serving plate. Serve with whipped cream.

TARTE TATIN



Tarte Tatin image

Provided by Brent Ridge

Categories     Dessert     Bake     Thanksgiving     Apple     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons cider vinegar
1 vanilla bean, split lengthwise
4 tablespoons (1/2 stick) unsalted butter, cut into bits
2 pounds apples, peeled, cored, and quartered
1 sheet frozen all-butter puff pastry (from a 14-ounce package), thawed
TIP:
Choose a firm apple that stands up to baking without collapsing, such as Braeburn, Cortland, Golden Delicious, or a combination.

Steps:

  • Preheat the oven to 425°F. In a heavy-bottom 10-inch ovenproof or cast-iron skillet, stir together the 3/4 cup sugar and the vinegar. Scrape the vanilla seeds into the skillet (save the vanilla bean for another use). Heat over medium heat, stirring until the sugar is thoroughly dissolved. Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag). Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.
  • Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture. Dot with the remaining 2 tablespoons butter.
  • Place the puff pastry over the apples and tuck the sides down around the apples. Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling. Let cool in the pan for 10 minutes, then carefully invert onto a rimmed cake plate to serve.

TARTE TATIN



Tarte tatin image

Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time

Provided by Raymond Blanc

Categories     Afternoon tea, Dessert, Treat

Time 1h35m

Number Of Ingredients 6

300g all-butter puff pastry
plain flour, for dusting
6 dessert apples (about 900g/2lb), such as Braeburn, Cox's Orange Pippin or Adam's Pearmain
100g golden caster sugar
85g unsalted butter (60g/21/4oz chilled and diced, 25g/1oz melted)
crème fraîche (full-fat please!) or high-quality vanilla ice cream, to serve

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.

Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

APPLE-ROSEMARY TARTE TATIN



Apple-Rosemary Tarte Tatin image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon kosher salt
3/4 cup cold, unsalted butter, cut into 1/2-inch pieces
2 egg yolks, beaten with 1 tablespoon of water
1 cup sugar
10 large Granny Smith apples, peeled, quartered and cored
2 tablespoons unsalted butter, melted
1 1/2 tablespoons chopped fresh rosemary

Steps:

  • To make the crust, place the flour, sugar and salt in a food processor and pulse just to combine. Add the butter and pulse until most of the butter is incorporated into the flour. Add the yolk mixture and pulse until mixture just begins to come together. Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate.
  • To make the filling, place the sugar in an 11-inch ovenproof skillet over medium-low heat. When the sugar begins to melt, stir until it melts completely and turns into a caramel-colored syrup. Remove from the heat. Toss the apples with the melted butter and rosemary. Arrange the apples in the skillet on top of the syrup in 2 layers, making concentric circles; put the first layer in core side down and the second layer core side up.
  • Place over medium heat and cover the skillet. Cook for 5 minutes. Uncover and cook for 10 minutes. Set aside to cool.
  • Preheat the oven to 350 degrees. Roll the dough out into a circle slightly larger than the skillet. Place the dough over the apples and fold in the extra dough, pressing it against the skillet to form a seal. Bake until the crust is lightly browned, about 30 minutes.
  • Let stand for 10 minutes. Quickly but carefully invert the skillet over a large plate or platter. Serve warm with creme fraiche or vanilla ice cream.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 7 grams, Carbohydrate 81 grams, Fat 22 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 184 milligrams, Sugar 53 grams, TransFat 1 gram

TARTE TATIN WITH ROSEMARY



Tarte Tatin with Rosemary image

This is a really yummy, simple tart with rosemary and apple.

Provided by Venus Zayas

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 8

Number Of Ingredients 6

½ cup white sugar
3 tablespoons unsalted butter
1 sprig fresh rosemary, chopped
½ teaspoon ground cinnamon
6 Granny Smith apples - peeled, cored, and thickly sliced
1 sheet frozen puff pastry, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a 10-inch cast iron frying pan over medium heat. Melt sugar, butter, rosemary, and cinnamon together in the hot pan, stirring constantly, until syrup is a rich caramel color, about 8 minutes.
  • Reduce heat to low. Add apple slices, arranging them in a decorative swirl starting from the outside edges of the pan, rounded sides-down, as tart will be turned upside-down when served. Simmer, uncovered, until apples are slightly tender yet firm, about 10 minutes. Shake the pan occasionally to prevent scorching. Remove from heat.
  • Trim corners of puff pastry to form a 10-inch circle. Place pastry over apples and push down between apples and the edge of the pan using the tip of a knife.
  • Bake in the preheated oven until pastry is golden and puffed, about 10 minutes.
  • Remove from the oven and let cool for 10 minutes.
  • Loosen the edges of the tart from the pan using a knife. Invert a serving plate over the pan and then, holding the pan and plate together firmly, invert them together. Lift off the pan. Cut tart into wedges and serve warm or at room temperature.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 39.1 g, Cholesterol 11.4 mg, Fat 15.8 g, Fiber 2.5 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 76.7 mg, Sugar 23.4 g

TARTE TATIN



Tarte Tatin image

Provided by Dave Lieberman

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 sticks cold unsalted butter
2 cups all-purpose flour
1/4 cup sugar
Pinch salt
1 egg, lightly beaten
1/8 cup very cold water
1 teaspoon vanilla extract
1/2 stick butter
1/4 cup dark brown sugar
4 medium Golden Delicious or Crispin apples, about 2 pounds, peeled, cored, and cut into 1/8-inch slices
Few dashes ground cinnamon
1 egg, lightly beaten
Vanilla ice cream or custard, for serving

Steps:

  • Cut butter into little chunks and keep cold to work into pastry. Whisk flour, sugar, and salt together in a mixing bowl. Add butter and work into the flour until coarsely distributed. Whisk in egg, water, and vanilla; work together with 2 forks until it just barely holds together. Use a piece of plastic wrap to ball up the dough and refrigerate for 20 to 30 minutes.
  • While the dough is refrigerating, make the filling:
  • Preheat oven to 375 degrees F.
  • Melt the butter and sugar together in a 12-inch nonstick oven-proof skillet over medium-high heat. Add the apple slices and stir to coat with melted butter mixture. Sprinkle with cinnamon and cook until apples have softened slightly and take on some color, about 15 minutes. Sprinkle with cinnamon. Smooth the apples out into an even layer in the pan.
  • Roll out the refrigerated dough on a floured countertop into a 13-inch disk and lay over the top of the apples, trimming any excess. Prick with a fork in several places to let steam release. Brush the egg all over the top of the dough and bake for 40 minutes or until golden browned.
  • Allow to cool nearly fully before inverting onto a serving platter. Serve with vanilla ice cream or custard.

APPLE AND ROSEMARY TARTE



Apple and Rosemary Tarte image

Provided by Susan Herrmann Loomis

Categories     Food Processor     Fruit     Herb     Dessert     Bake     Apple     Rosemary     Fall

Yield Serves 6 to 8

Number Of Ingredients 12

For the pastry:
1 1/2 cups all-purpose flour
Large pinch sea salt
7 tablespoons unsalted butter, chilled and cut in small pieces
5 to 6 tablespoons chilled water.
For the filling:
1 tablespoon fresh rosemary leaves
6 good-sized tart apples, cored, peeled and cut in 1/4-inch thick slices
2/3 cup sugar
For the egg wash:
1 small egg
1 teaspoon water

Steps:

  • Make the pastry:
  • Place the flour and salt in a food processor, and process to mix. Add the butter and process until the mixture resembles coarse cornmeal. With the food processor running, slowly add the water and process just until it is combined and the mixture is crumbly. Turn it out onto a lightly floured surface and gently press it into a ball. Let the pastry sit, covered, at room temperature for 1 hour.
  • Preheat the oven to 425°F.
  • Lightly flour a work surface, and roll out the pastry to a 14-inch circle. Roll the pastry around the rolling pin and unroll it in a 9 1/2 inch, removable bottom tart tin, with the edges of the pastry overlapping evenly all around. Gently fit the pastry against the sides of the tart tin.
  • Make the filling:
  • Mince the rosemary. Place half the apple slices in the pastry, sprinkle with half the sugar and the rosemary. Top with the remaining apples and the remaining sugar. Bring the edges of the pastry up and over the apples- they won't completely cover the apples, which is fine.
  • Make the egg wash:
  • Whisk together the egg and the water, and brush the pastry with the mixture. Place the tart tin on a baking sheet, and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
  • Remove from the oven and place the tart tin on an upturned bowl to remove the sides. Let the tart cool to lukewarm, or room temperature,then serve.

CLASSIC TARTE TATIN



Classic Tarte Tatin image

This is the perfect ending to any holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 6

All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
4 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
7 to 9 Gala or Braeburn apples (3 to 4 pounds), peeled, quartered, and cored
Creme fraiche, for serving

Steps:

  • Preheat oven to 425 degrees. On a lightly floured surface and using a floured rolling pin, roll puff pastry into a 10 1/2-inch square. Brush off excess flour. Using a plate as a guide, cut out a 10-inch round. Transfer pastry round to a parchment-lined baking sheet, and refrigerate until firm, about 30 minutes.
  • Meanwhile, coat bottom and sides of a 10-inch skillet with the 4 tablespoons butter. Sprinkle sugar evenly over bottom. Arrange apple slices closely together in concentric circles in skillet, with rounded sides down. Place over medium-high heat, and cook, without stirring, until juices are deep golden and bubbling, 18 to 20 minutes.
  • Line oven rack with foil to catch any juices, and place skillet on foil. Bake for 20 minutes (apples will settle slightly). Remove from oven, and place pastry round over apples. Bake until pastry is dark golden brown, 23 to 28 minutes. Let cool in skillet on a wire rack for 10 minutes before serving.
  • Invert tart onto a serving dish. Gently remove any apples that stick to skillet, and place on tart. Serve warm, with creme fraiche.

Tips:

  • Use a heavy-bottomed skillet: This will help to evenly distribute the heat and prevent the butter from burning.
  • Don't crowd the pan: Make sure to leave enough space between the apples so that they can caramelize properly.
  • Use a variety of apples: This will give your tart a more complex flavor and texture.
  • Cook the apples until they are tender but still hold their shape: You don't want them to become mushy.
  • Use a good quality puff pastry: This will make a big difference in the final product.
  • Don't overcook the tart: The pastry should be golden brown and the apples should be tender.

Conclusion:

Tarte Tatin is a classic French dessert that is loved by people all over the world. It is a simple tart to make, but it always impresses. The combination of sweet apples, buttery caramel, and flaky pastry is simply irresistible. If you are looking for a delicious and elegant dessert to serve at your next gathering, give Tarte Tatin a try. You won't be disappointed.

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