Printed from www.filtsai.com Print Now
Tarte Tatin

printable version (new window) | back to recipe list
Source: Saveur
Yield: 1 Pie
Serving Size: 1 Slice
Servings: 8

This is a fairly simple tart with just 4-5 ingredients. It is made by cooking fruit and caramel in a pan, topping it with pre-made pastry dough, putting the whole thing in the oven and then flipping it out onto a serving dish. You can use any firm fruit such as apples, pears, nectarines, etc.
   
Ingredients

Pear Tatin
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Butter, Unsalted
4 Tablespoon 408 46.1 0.1 0.5
Pear
4 384 0.8 0 0
Puff Pastry
1 sheet 1015 66 0 0
Sugar, granulated
1 Cup 880 0 227.2 0
Total: 2687 112.9 227.3 0.5
Per Serving: 336 14.1 28.4 0.1

Instructions

    click for a larger image

Rinse, peel and core the fruit. In this example, I am using Bosc Pears

Slice the fruit into 1/4" slices.


  Wash, peel, core and cut fruit

Preheat your oven to 350.

Melt butter in a 9-10" wide, deep, oven-safe pan and over medium heat.
  Melt butter

Add sugar and mix into melted butter.
  Add the sugar

Heat until sugar melts in butter, then lower heat to low.
  Melt sugar in butter

Fan your fruit in a circle over melted sugar.

This first layer will be the top layer when you flip the tart, so it should be as decorative (or not) as you desire.

Be careful as the syrup mixture will be very hot.
  Fan first layer of fruit

Continue to fan and layer your fruit until you use it all, using any small pieces of fruit to cover the center.

Allow to simmer on low-medium while you prepare the dough.
  Continue to fan and layer the fruit

Here is another example made with thick cut apples.
  Here is an example using thick cut apples

If using canned biscuit dough (e.g. Pillsbury, as shown here) double up the biscuits and roll them into larger circles.

If using crescent/croissant dough, (which I prefer over biscuit dough) lay out the dough and fold and re-roll it to match your pan.

  Stack and roll biscuit dough into larger circles


For the biscuits, re-double up the circles and roll them again.

If using puff pastry, follow the instructions to defrost it. You can either cut it to fit the size of your pan, or you can fold it and re-roll it to match your pan, but do not over work the dough.

  Double up biscuits and roll again


Double up the dough one more time so that you have one circle left and roll out to fit your pan.

I used the lid for the pan as a guide.


  Double up dough one last time and roll to the size of your pan


Cut or poke holes in dough to allow any steam to vent.


  Cut holes in dough to vent steam


By now your pears should have been simmering 10-15 minutes and should have softened, releasing water into the sugar mixture to make it a syrup with some slight browning.
  Simmer pears until syrup starts to thicken


When the syrup starts to thicken, carefully transfer the dough over the fruit, trying to seal the edges with the dough.

  Place dough over fruit


Take the pan and place it in the middle rack of the oven.

Bake for 15-20 minutes or until dough is golden brown. 
  Bake 15-20 minutes

Remove pan from oven and immediately flip onto a large serving plate so that it falls out and the dough becomes the crust and the fruit and syrup is on top.
  Flip the pan onto a serving tray

Let cool for at least 15 minutes before cutting and serving.   Let cool at least 15 minutes



Copyright © 1999-2017 filtsai.com and Basement Productions Syndicate