Apple and Pear Tarte Tatin

Name: Apple and Pear Tarte Tatin
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 6 Tbsps apple cider; 850 grams peeled and cored apples and or pears, cut in half down the axis (about 10 medium); 118 milliliters (about 4 ounces) granulated sugar; 1 package 14 ounces (about puff pastry dough, cold (see note above); 1 pinch salt; 4 Tbsps unsalted butter

Apple and Pear Tarte Tatin might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains roughly 5g of protein, 29g of fat, and a total of 497 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of apple cider, butter, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 3 hours.

Instructions

On a bench dusted with flour, roll out the puff pastry until it is just shy of 1/4 inch thick and completely covers the circumference of the 12-inch skillet that you will use for baking the tart tatin, ensuring that there is at least 1 inch of overhang all around the edge of the pan.

Ingredients you will need

Puff Pastry Sheets

All Purpose Flour

Roll

Equipment you will use

Frying Pan

Place the sheet of puff pastry on a parchment lined sheet tray in the fridge to relax for 30 minutes or more.

Ingredients you will need

Puff Pastry Sheets

Position the rack in the center of the oven and preheat the oven to 400°F.

Equipment you will use

Oven

Place the frying pan over medium heat. Melt the butter in the pan, tilting it to evenly coat the bottom.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Sprinkle the sugar over the butter and tilt the pan to evenly disperse the sugar. When the sugar just begins to melt and brown slightly, place the fruit in the pan.

Ingredients you will need

Butter

Fruit

Sugar

Equipment you will use

Frying Pan

Saute the fruit on each side for two minutes, taking care not to dent the fruit on the round side that will face up in the final tart. The fruit should only be slightly cooked.

Ingredients you will need

Fruit

Add the cider to deglaze the pan and position the fruit around the pan, packed tightly together, with the cut side facing up.

Ingredients you will need

Cider

Fruit

Equipment you will use

Frying Pan

Remove the pan from heat. Cover the top of the apples with the chilled pastry and tuck all of the overhanging dough down along the inside of the pan, so it creates a crust around the apples.

Ingredients you will need

Apple

Crust

Dough

Equipment you will use

Frying Pan

Place the pan in the oven and bake for 20 minutes at 400°F, then reduce the temperature to 350°F and bake until the crust is a deep golden brown and very firm to the touch with the juices bubbling vigorously beneath the crust, about 20 minutes longer.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

Remove the tart from the oven and allow it to sit for one minute.

Equipment you will use

Oven

Using oven mitts or kitchen towels, place an inverted plate of greater size than the pan over the top of the tart. Grasp the plate and hold it firmly against the pan. Working swiftly, invert the pan so that the plate is on the bottom and the tart is flipped with the fruit on top.

Ingredients you will need

Fruit

Equipment you will use

Kitchen Towels

Oven Mitt

Frying Pan

Remove the pan and take caution, the juices from the fruit will be very hot. Allow them to drip out of the pan and onto the tart. Allow the tart to cool for 10 minutes before serving warm, or place in the oven for 5 minutes before serving.

Ingredients you will need

Fruit

Equipment you will use

Oven

Frying Pan