Reviews (2)        Add Rating & Review     10 Ratings   5 star values:        1    4 star values:        2    3 star values:        6    2 star values:        1    1 star values:        0                Martha Stewart Member     Rating: Unrated       11/11/2008   Mix 1/4 cup buttermilk with 2 cups whipping cream. Cover with plastic wrap and put in warm place for 24 hours. It will not go bad. Check if thickened. If it is, put in fridge for up to 2 weeks. If not, put in warmer place until it does get thick. From Regan Daley's "In The Sweet Kitchen".         Martha Stewart Member     Rating: Unrated       01/02/2008   USED TO HAVE A RECIPE TO MAKE CREME FRAICHE, IT WAS WONDERFUL

Back to Classic Tarte Tatin All Reviews for Classic Tarte Tatin - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Classic Tarte Tatin Recipe Summary Servings: 12

Ingredients Ingredient Checklist 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

Gallery Classic Tarte Tatin

Recipe Summary Servings: 12

Classic Tarte Tatin

Classic Tarte Tatin

Classic Tarte Tatin

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (2)

 Add Rating & Review     10 Ratings   5 star values:        1    4 star values:        2    3 star values:        6    2 star values:        1    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       11/11/2008   Mix 1/4 cup buttermilk with 2 cups whipping cream. Cover with plastic wrap and put in warm place for 24 hours. It will not go bad. Check if thickened. If it is, put in fridge for up to 2 weeks. If not, put in warmer place until it does get thick. From Regan Daley's "In The Sweet Kitchen".         Martha Stewart Member     Rating: Unrated       01/02/2008   USED TO HAVE A RECIPE TO MAKE CREME FRAICHE, IT WAS WONDERFUL

Reviews (2)

Add Rating & Review     10 Ratings   5 star values:        1    4 star values:        2    3 star values:        6    2 star values:        1    1 star values:        0

Add Rating & Review

10 Ratings 5 star values: 1 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0

10 Ratings 5 star values: 1 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0

10 Ratings 5 star values: 1 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0

  • 5 star values: 1 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       11/11/2008   Mix 1/4 cup buttermilk with 2 cups whipping cream. Cover with plastic wrap and put in warm place for 24 hours. It will not go bad. Check if thickened. If it is, put in fridge for up to 2 weeks. If not, put in warmer place until it does get thick. From Regan Daley's "In The Sweet Kitchen".  

Martha Stewart Member     Rating: Unrated       01/02/2008   USED TO HAVE A RECIPE TO MAKE CREME FRAICHE, IT WAS WONDERFUL

    Martha Stewart Member

    Rating: Unrated 11/11/2008

Mix 1/4 cup buttermilk with 2 cups whipping cream. Cover with plastic wrap and put in warm place for 24 hours. It will not go bad. Check if thickened. If it is, put in fridge for up to 2 weeks. If not, put in warmer place until it does get thick. From Regan Daley’s “In The Sweet Kitchen”.

Rating: Unrated

Rating: Unrated 01/02/2008

USED TO HAVE A RECIPE TO MAKE CREME FRAICHE, IT WAS WONDERFUL

All Reviews for Classic Tarte Tatin

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Classic Tarte Tatin

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest