Easy Tarte Tatin Cooks Illustrated Recipes

Easy Tarte Tatin (Cook's Illustrated) image

You can use this with apples or pears. Variation below. If using apples, be sure to use firm ones, preferably granny smith or golden delicious. To thaw puff pastry, thaw overnight in the fridge (preferred method). If you don't have that kind of time, thaw on the counter for 30-60 minutes. It should unfold easily, but feel firm. If seams crack, rejoin by rolling them smooth with a rolling pin. If the dough gets too warm and softens, place it in the freezer until firm again.

Recipe From food.com

Provided by Debbie R.

Categories Tarts

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

Tarte Tatin -- Easy Version image

Classic French apple tart. I make this every fall during apple season, usually end up with the recipe memorized as I'm churning out my 14th, or 15th, tarte by the end of the year. Use tart Granny Smiths for best results. Use store-bought puff pastry to make it super easy! I found this method by trial and error to bypass making caramel first. (At the suggestion of my friends 2Bleu, a note about traditional tarte tatin: The traditional tarte tatin starts by making caramel in a cast-iron skillet first, then cooks the apples in the caramel on the stovetop, then has you make a crust like a pie crust, which gets placed on top of the apples, then the whole thing is moved into the oven. It's delicious, but a tedious method. So I played around in the kitchen until I discovered this method by a wonderful accident! Don't you love when that happens? ;-) )

Recipe From food.com

Provided by Susiecat too

Categories Tarts

Time 2h

Yield 12 serving(s)

Number Of Ingredients 5

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4/5

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Category Dinner, Lunch, Pies And Tarts, Dessert

At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples.
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