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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 7 1/2-inch tart
4108_030309_tarteatin.jpg
Ingredients
For the dough
8 ounces creme fraiche
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 1/2 tablespoons unsalted butter, chilled
1 large egg yolk
1 tablespoon milk
1 tablespoon plus 1 teaspoon sugar
For serving
8 ounces creme fraiche
For the apples
10 Golden Delicious apples, peeled, cored, and cut into quarters
1/3 cup unsalted butter, melted
2 tablespoons sugar
For the caramel
1/2 cup sugar
1 3/4 tablespoons unsalted butter
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 7 1/2-inch tart
4108_030309_tarteatin.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 7 1/2-inch tart
Recipe Summary
Yield: Makes one 7 1/2-inch tart
Yield: Makes one 7 1/2-inch tart
Makes one 7 1/2-inch tart
4108_030309_tarteatin.jpg
4108_030309_tarteatin.jpg
Ingredients
Ingredients
8 ounces creme fraiche
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 1/2 tablespoons unsalted butter, chilled
1 large egg yolk
1 tablespoon milk
1 tablespoon plus 1 teaspoon sugar
8 ounces creme fraiche
10 Golden Delicious apples, peeled, cored, and cut into quarters
1/3 cup unsalted butter, melted
2 tablespoons sugar
1/2 cup sugar
1 3/4 tablespoons unsalted butter
Directions
Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, salt, and baking powder until well combined. Add butter; mix until well combined. Add yolk, milk, and sugar; mix until fully incorporated. Transfer to refrigerator and let chill for an hour.
Preheat oven to 375 degrees. Turn dough out onto a nonstick baking mat and roll out to a 1/8-inch thickness. Invert a 7 1/2-inch round silicone mold onto dough; using a small sharp knife, trace around the mold. Remove scraps and discard. Transfer baking mat to a baking sheet and place in oven. Bake until golden, about 15 minutes. Set aside to cool.
Make the apples: Increase oven temperature to 425 degrees. Place apples on a parchment-lined baking sheet and brush with melted butter. Sprinkle with sugar and transfer to oven. Bake until slightly softened, about 20 minutes.
Make the caramel: Place sugar in a small saucepan over low heat. Melt, without stirring, until browned, 2 to 3 minutes. Whisk in butter until smooth.
Reduce oven temperature to 300 degrees. Place a 7 3/4-inch round silicone mold on a baking sheet and pour in caramel. Arrange apples vertically around the perimeter of the mold, working towards the center. Transfer to oven and bake until browned and very soft, about 1 1/2 hours. Remove from oven and let cool for 1 hour.
Place circular piece of dough over mold and invert; serve with creme fraiche.
Reviews (5)
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6 Ratings
5 star values:
2
4 star values:
1
3 star values:
2
2 star values:
1
1 star values:
0
Reviews (5)
Add Rating & Review
6 Ratings
5 star values:
2
4 star values:
1
3 star values:
2
2 star values:
1
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
2
4 star values:
1
3 star values:
2
2 star values:
1
1 star values:
0
6 Ratings
5 star values:
2
4 star values:
1
3 star values:
2
2 star values:
1
1 star values:
0
6 Ratings
5 star values:
2
4 star values:
1
3 star values:
2
2 star values:
1
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 1
- 3 star values:
- 2
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
03/04/2009
The Chef and Martha said that you could use an 8" cake pan as a substitute for the silicone one.
Martha Stewart Member
Rating: Unrated
03/04/2009
I am unable to find the silicone cake pan measuring 71/2" at Sur Le Table, any suggestions? vrc
Martha Stewart Member
Rating: Unrated
03/03/2009
Yes I noticed the tip and promptly added to the recipe that I copied. I have learned to watch the segment, sometimes a step or a tip is missed in the recipe.
Martha n TX
Martha Stewart Member
Rating: Unrated
03/03/2009
During the show, the chef recommended in step 5 to arrange the apples standing up in a circular pattern starting from the side of the mold. Pour the excess apple juice in the baking sheet into the mold. Enjoy!
Martha Stewart Member
Rating: Unrated
07/10/2009
Rating: Unrated
Rating: Unrated
03/04/2009
The Chef and Martha said that you could use an 8" cake pan as a substitute for the silicone one.
I am unable to find the silicone cake pan measuring 71/2" at Sur Le Table, any suggestions? vrc
Rating: Unrated
03/03/2009
Yes I noticed the tip and promptly added to the recipe that I copied. I have learned to watch the segment, sometimes a step or a tip is missed in the recipe.
Martha n TX
During the show, the chef recommended in step 5 to arrange the apples standing up in a circular pattern starting from the side of the mold. Pour the excess apple juice in the baking sheet into the mold. Enjoy!
All Reviews for Tarte Tatin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tarte Tatin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
