Reviews (1) Add Rating & Review 65 Ratings 5 star values: 13 4 star values: 17 3 star values: 20 2 star values: 13 1 star values: 2 Martha Stewart Member Rating: Unrated 12/16/2007 This recipe sounds wonderful, however since I keep a kosher home I can't use butter, but in place of it I would have to use non-dairy margarine.
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Gallery Recipe Summary Servings: 8
Ingredients Ingredient Checklist 6 to 8 large firm sweet apples, such as Northern Spy, Winesap, Granny Smith, Golden Delicious, or Mutsu, peeled and halved 1 to 2 lemons, halved 1 cup sugar 4 tablespoons unsalted butter 1 sheet frozen puff pastry (from a standard 17 1/4-ounce package), thawed All-purpose flour, for dusting
Gallery
Recipe Summary Servings: 8
Gallery
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 6 to 8 large firm sweet apples, such as Northern Spy, Winesap, Granny Smith, Golden Delicious, or Mutsu, peeled and halved 1 to 2 lemons, halved 1 cup sugar 4 tablespoons unsalted butter 1 sheet frozen puff pastry (from a standard 17 1/4-ounce package), thawed All-purpose flour, for dusting
Directions
Heat oven to 400 degrees. Core apples using a melon baller to retain the rounded shape of the apples. Rub apples with sliced lemons to prevent browning. Set aside.
Over medium heat in a 10-inch cast-iron skillet, heat sugar and 1/4 cup water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8 inch thick. Brush off any excess flour with a pastry brush.
Add butter to skillet. Once melted, add apples, rounded sides down, fitting as many into the skillet as possible. Remove from heat, and top apples with puff pastry. Fold edges under, and crimp slightly. Make two to three small cuts in puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees. and bake until pastry is golden brown, about 20 to 25 minutes.
Remove from oven, and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the tarte tatin. Serve warm or at room temperature.
Reviews (1)
Add Rating & Review 65 Ratings 5 star values: 13 4 star values: 17 3 star values: 20 2 star values: 13 1 star values: 2
Martha Stewart Member Rating: Unrated 12/16/2007 This recipe sounds wonderful, however since I keep a kosher home I can't use butter, but in place of it I would have to use non-dairy margarine.
Reviews (1)
Add Rating & Review 65 Ratings 5 star values: 13 4 star values: 17 3 star values: 20 2 star values: 13 1 star values: 2
Add Rating & Review
65 Ratings 5 star values: 13 4 star values: 17 3 star values: 20 2 star values: 13 1 star values: 2
65 Ratings 5 star values: 13 4 star values: 17 3 star values: 20 2 star values: 13 1 star values: 2
65 Ratings 5 star values: 13 4 star values: 17 3 star values: 20 2 star values: 13 1 star values: 2
5 star values: 13 4 star values: 17 3 star values: 20 2 star values: 13 1 star values: 2
Martha Stewart Member Rating: Unrated 12/16/2007 This recipe sounds wonderful, however since I keep a kosher home I can't use butter, but in place of it I would have to use non-dairy margarine.Martha Stewart Member
Rating: Unrated 12/16/2007
This recipe sounds wonderful, however since I keep a kosher home I can’t use butter, but in place of it I would have to use non-dairy margarine.
Rating: Unrated
All Reviews for Apple Tarte Tatin
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apple Tarte Tatin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
