Best Tart Of Les Demoiselles Tatin Recipes

Tart of Les Demoiselles Tatin image

Provided by James Beard

Yield Serves 8

Number Of Ingredients 6

4 tablespoons butter
1 cup sugar
12-14 green apples
Butter
Rich pastry
1 egg beaten with a little water or cream

Steps:

Blend the 4 tablespoons butter and 1/2 cup of the sugar in a heavy pie tin and cook over medium heat until the mixture is thick, syrupy and lightly browned. Slice the peeled apples. Arrange them on top of the butter-sugar syrup in layers. Dot each layer with butter and sprinkle with a little sugar. Build the apple slices up in the center to come above the rim of the pan. Cover with rich pastry rolled 1/8" thick. Brush with egg. Bake in a 450°F. oven for 10 minutes. Reduce the heat to 375°F. and continue cooking until the apples are soft and the crust cooked through.
Let the tart cool slightly and then carefully invert it onto a serving plate. The apples should have caramelized with the sugar-butter mixture, making a delicate brown top for the tart. Serve warm or cold with cream.

Tarte Tatin image

Provided by Vera Abitbol

Categories Dessert

Time 1h5m

Number Of Ingredients 12

2 cups flour (, sifted)
10 tablespoons butter ((at room temperature))
⅔ cup icing sugar
½ tsp fleur de sel ((or salt))
⅓ cup ground almonds
1 egg (, slightly beaten)
4 apples (, peeled and each cut into 8 pieces)
½ cup sugar
7 tablespoons butter
1 tablespoon lemon juice
1 pinch fleur de sel or salt
1 vanilla bean

Steps:

In the bowl of a stand mixer, mix the butter and icing sugar at medium speed for a few minutes until reaching a sandy texture.
Add salt and ground almonds and mix for 1 minute.
Add the egg and continue mixing for 1 minute.
Add the flour and mix very quickly until a reaching a homogeneous dough.
Spread the dough between two sheets of parchment paper to a thickness of about ¼ inch (5 mm), trying to give it the shape of the mold that will be used for baking.
Place the dough in the refrigerator for 4 hours or even overnight.
Preheat oven to 400 F / 200 C.
Melt the butter in a saucepan over low heat. Add the sugar and stir for 2 to 3 minutes.
Split the vanilla bean in half and extract the seeds. Add lemon juice and vanilla seeds to the saucepan, and stir.
Pour the whole in a springform pan and bake for 15 minutes.
Remove the pan from the oven and let cool.
Place the apples on top of the caramel, with the curved part facing the mold. Sprinkle lightly with fleur de sel.
Remove the dough from the refrigerator and place it on the apples, making sure to fold the edges inside around the mold.
Make two light cross-shaped incisions in the middle of the dough using a knife.
Bake for about 15 minutes to 20 minutes or until golden.
Remove from the oven and wait at least 10 minutes before unmolding.