Apple Tarte Tatin

Butter Is Beautiful
Mon, 30 Dec 2013 00:21:00 +0000
Apple Tarte Tatin<br /><br />Yield: 8 portions<br /><br /> <br /><br />Crust<br /><br />12 Tablespoons cold butter, cubed<br /><br />1 ½ cups all-purpose flour<br /><br />6 Tablespoons sugar<br /><br />1” fresh ginger, grated on a microplane, optional<br /><br />Pinch salt<br /><br />2 egg yolks<br /><br />3 Tablespoons cold water<br /><br /> <br /><br />Filling<br /><br />1 cup sugar<br /><br />¼ cup water<br /><br />Juice of ½ lemon<br /><br />8 Tablespoons butter, cubed<br /><br />3 ½ granny smith apples, peeled, cored, and quartered<br /><br /> <br /><br />For crust: Combine all dry ingredients, ginger, and butter in a food processor. Pulse until the butter is the size of small peas. Add yolks and water, and pulse until dough ball forms. Flatten into a disk, wrap in plastic wrap, and store in fridge for at least one hour, or overnight. For filling: Cook sugar, water, and lemon juice to a medium caramel in a 10” skillet. Add butter, and whisk until combined. Off of heat, place apple quarters, round side up, into caramel. Cook for 20 minutes on low heat. Pour apples and caramel into an aluminum lined 10” spring form pan, making sure apples are cut side up. Roll out dough to 11”, and fold about ½” crust around outside. Flip over, and place onto apples, and fold edges over toward bottom of pan. Bake at 425F in oven for 35 minutes, or until crust is firm and golden brown. Allow to cool to room temperature before placing in fridge. Once completely cold, remove aluminum foil and cut using a chef’s knife into 8 pieces. Store in an airtight container in the fridge for up to 3 days.<br /><br /> 
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