Tarte Tatin Recipe : Food Network Apple Cobbler Recipes 4.4 10 If you use a cast iron pan be very careful to take it off the heat as soon as the carmelization starts (light brown Sure wish the recipe writer had explained. Use tart apples like Jonathan or Jazz. Use another whole cup of sugar. Bake at 350. Unmold as soon as you can handle pan and serving dish with gloves. Guest 2012-12-06T16:16:26Z item not reviewed by moderator and published This pie looks phenomenal and tastes even better! annabf36 2012-10-06T16:43:11Z item not reviewed by moderator and published This is the only recipe that tells you to do what is obvious after you know - baste the apples with the caramel while they are cooking so you get even colouration and well caramelized apples [and will some of you, including some professionals, PLEASE stop calling caramel "carmel".] She also is the only one on here who includes the addition of lemon zest - another obvious improvement. I thought of it, why couldn't they.

MIKE H. 2012-07-26T01:40:26Z item not reviewed by moderator and published This is a truly a beautiful and elegant dessert. However, it’s not especially decadent or luxurious-tasting. I expected something more flavorful from a somewhat advanced recipe. The cake was light and the lemon zest gave it a very fresh flavor, but it wasn’t at all sweet. The apples cook perfectly with the caramel syrup, but again, not very sweet. If you’re an apple purist, this might be perfect for you. I just like something a little sweeter, a true dessert, after a meal. Baker's Man 2011-08-21T15:34:48Z item not reviewed by moderator and published followed all the directions and used another commentor's baking instructions. i dont have an oven proof skillet so i just transferred the apples and its juices to my baking dish and it worked out just fine! i just came back from paris and really didnt find a tarte tatin that was as good as mine using this recipe!! Isabelle R.

2010-08-01T14:15:36Z item not reviewed by moderator and published In making this recipe, the type of apples you use are important. if you watch the French Chef episode where Julia makes Tarte Tatin, you will note she tells you to use an apple that will not turn to mush. In this recipe she suggests Golden Delicious apples, which she also suggests on the show, since some of the other varieties she recommends are more obscure. Last I checked, you could watch the Tarte Tatin episode online at the PBS website. L. S. 2010-07-06T14:46:38Z item not reviewed by moderator and published This was quite delicious. The apples have a wonderful flavor after simmering in the butter and sugar. My first attempt turned out pretty good. I have to admit, I was on a tight time schedule and used a pre-made pie crust. Next time I'll try the real thing. My friends at the dinner party were very impressed, and it was all gone at the end of the night. Marcia S.

2010-01-27T10:39:33Z item not reviewed by moderator and published This is a great recipe, very similar to a tarte tatin that I order at French restaurant I love. Use apples that are very similar in size, and slice them all consistently. The apples were a little mushy; next time I'll reduce their cooking time from 25 to 15 minutes. Also, I believe that baking information was left out of this recipe. I referenced my Julia Child book, and baked the tart for 25 or 30 minutes in a 375-degree oven. Was it assumed that it was to be baked at 350? Surely she didn't mean to "bake" it by covering it and leaving it on the stove? Anyway, it was great after 25 minutes in the oven. The caramel flavor was fantastic, as was the pastry. Elizabeth S. 2009-04-05T23:23:45Z item not reviewed by moderator and published This was a clear, easy to use recipe.

However, I used 6 very large granny smith apples and it was not even enough to pack the apples in tightly let alone more to put on top. The apples became a bit mushy well before the time given in the recipe so I cut it short. Those issues I can live with, no big deal. But when we went to eat it the lemon flavor from the juice and zest was way too dominant. It tasted more like a lemon tart than an apple tart. I will look for a different recipe, or cut the lemon by half next time. Erica S. 2006-03-11T23:36:09Z item not reviewed by moderator and published just the right flavors.. simple and easy.. thank you julia for all that you gave to our pallates!!!! this is very delicious and juicy!! CHRISTOPHER S. 2005-07-30T21:03:24Z item not reviewed by moderator and published On TV Tarte Tatin Recipe : Food Network 10 apples (recommended: Granny Smiths or Reine de reinette) 2 tablespoons sugar, for sprinkling Directions Preheat oven to 400 degrees F.

To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic. Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat. Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish . Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core . Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat.

Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples. Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin. Serve lukewarm with vanilla ice cream, heavy cream or whipped cream .

Recipe courtesy of Patrick Laget CATEGORIES: Tarte Tatin recipe | Epicurious.com 1 vanilla bean, split lengthwise 4 tablespoons (1/2 stick) unsalted butter, cut into bits 2 pounds apples, peeled, cored, and quartered 1 sheet frozen all-butter puff pastry (from a 14-ounce package), thawed TIP: Choose a firm apple that stands up to baking without collapsing, such as Braeburn, Cortland, Golden Delicious, or a combination. Advertisements Preparation Preheat the oven to 425°F. In a heavy-bottom 10-inch ovenproof or cast-iron skillet, stir together the 3/4 cup sugar and the vinegar. Scrape the vanilla seeds into the skillet (save the vanilla bean for another use). Heat over medium heat, stirring until the sugar is thoroughly dissolved. Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag). Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.

Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture. Dot with the remaining 2 tablespoons butter. Place the puff pastry over the apples and tuck the sides down around the apples. Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling. Let cool in the pan for 10 minutes, then carefully invert onto a rimmed cake plate to serve. Reprinted with permission from The Beekman 1802 Heirloom Dessert Cookbook by Brent Ridge and Josh Kilmer-Purcell and Sandy Gluck, © 2013 Rodale Books Menus & Tags Write Review I must apologize since this is not a review, just a question because even at 66years of age, I am a novice at baking. My question is this: Could this be made in a slow cooker following the directions as best as can be followed then instead of a puff pastry sheet, use a yellow cake mix? Thank you in advance for your educational comments.

thepringles from Cookeville, TN / Flag if Inappropriate I must apologize since this is not a review, just a question because even at 66years of age, I am a novice at baking. My question is this: Could this be made in a slow cooker following the directions as best as can be followed then instead of a puff pastry sheet, use a yellow cake mix? Thank you in advance for your educational comments. thepringles from Cookeville, TN / Flag if Inappropriate I must apologize. This is simply a question. I am not an experienced cook and this is why the question. Could this be made using a yellow cake mix if a slow cooker were used? thepringles from Cookeville, TN / Flag if Inappropriate I must apologize. This is simply a queston. I am not an experienced cook and this is why the question. Could this be made using a yellow cake mix if a slow cooker were used? thepringles from Cookeville, TN / Flag if Inappropriate Easy, elegant, perfect for post-Thanksgiving dinner party for 8. Made to the letter except no vanilla pods and substituted 1 tsp pure vanilla extract with the apple cider vinegar. Don't be shy about carmelizing the sugar.

My apples were 1/2 lb each (GingerGolds) so I cut in 1/6ths instead of quartered. Didn't need to pack them together, and it was still lovely. Brought out of oven before we cooked the main course and served an hour later with cinnamon ice cream. czechmate from Chicago / How to make Tarte Tatin HOW TO MAKE TARTE TATIN RECIPE BY TALLYRAND Tarte Tatin . . . classical versus modern One of these classics in cuisine is the Tarte Tatin. Something that never fails to amaze me is that for all the new cuisines, food styles and dishes that arrive on our doorstep, for all the new food fads that appear, most of them just as quickly disappear into oblivion. Yet the classics remain, much the same as music really. Tarte Tatin is a simple idea that has stood the test of time, originally made with apple, many chefs today have taken this classic and use pears or many other fruits or even make savoury variations on the theme. But they are still all based on the original dish that was created in the Nineteenth century by Stephanie Tatin.

Stephanie and her younger sister Caroline took over the running of the family hotel, aptly named ï¿½Hotel Tatinï¿½ on the death of their father Jean in 1888. Tarte Tatin Stï¿½phanie Tatin 27th May 1838 to 14th July 1917 Stï¿½phanie, a cordon bleu cook meanwhile dealt with the kitchen. Morning and evening it was she that fired up its furnace, cooked the meals and ended up creating this fine dish. Made with just four basic ingredients, Tarte Tatin is a sure to impress dessert that can be knocked up in no time. It does however require a frying pan that can be placed in the oven, so that old one that you have knocking around, you know the one, the one that the handle fell off but has never been thrown out. How did I know you have one? Am I psychic? Nope, not at all, but every home kitchen seems to have one!

Well now you have a reason to keep it and more to the point use it, but a good scrub up will mean being able to take it to the table and turn the Tarte Tatin out in front of your guests. Wonderfully rustic, extremely rich, serve Tarte Tatin for brunch, lunch or as a dessert after a dinner. Try it with some clotted cream, crï¿½me fraiche, marscapone, some thick farmhouse yoghurt or slices of aged cheddar! Yes I kid you not, apple tart or pie of any kind is just superb with cheddar! Oh and do not be put off how small it is, a 20cm tart will serve six people . . . it is that rich! Ever fancied a cooking holiday? Ever fancied learning to make bread - So lets stay with the classical and original version of Tarte Tatin . . .

try it and then let your imagination run free and try the method with other ingredients besides apples such as: bananas Caramelised apples How to make Tarte Tatin Peel, core and cut the apples into segments (I place mine in water with lemon juice to stop them going brown.) Lightly cover the base of frying pan with butter and sprinkle liberally with the castor sugar. Arrange the apple segments in a circular fashion and place on a low heat until the apples start to caramelise. Pre-heat oven to 200ï¿½C Roll out the pastry approximately 3mm thick and cut into a circle big enough to cover the base of a frying pan with a 2cm overlap. (My pan has a lid so I use the lid to cut my pastry to the right size.) Carefully cover with the pastry round and tuck in the edges, bake at 200ºC for approximately 15 minutes, until the pastry has risen and turned golden brown. Remove from the oven and with a knife ensure the pastry has not stuck to the sides and the caramel is fully formed. Turn upside down onto a serving plate, the pastry is served as the base and the apples should be sitting on it all wonderfully caramelised and arranged.

So before lifting the pan ensure the apples are not stuck to the pan, if they are, gently prise them off with a palate knife. Chef's Tip for Tarte Tatin The secret to Tarte Tatin is heat control. Care must be taken not to burn the caramel but also to ensure that a caramel is formed. If on removing the tart from the oven you believe the butter and sugar has not caramelised fully, place it over a low flame until it does. Care must be taken when turning the Tarte Tatin over as the caramel will be at 150ºC and can cause severe burns. Enjoy your Tarte Tatin and bon appetit . . . . . Chef's terminology: Tarte Tatin Recipe - 1 | MyRecipes 3/4 cup sugar Preparation 1. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor; pulse until combined. Add 6 tablespoons chilled butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water, and pulse until mixture forms clumps.

Gently press dough into a 6-inch circle on heavy-duty plastic wrap; cover and freeze 30 minutes. 2. To prepare filling, combine apples, juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Melt 2 tablespoons butter in a 9 1/2-inch cast-iron skillet over medium-high heat. Add 3/4 cup sugar to pan; cook 4 minutes or until golden brown, stirring constantly. Remove pan from heat. Arrange half of apples, rounded side down, in a circular pattern over sugar mixture in pan. Top with remaining apples, rounded side up. Cook over medium heat 15 minutes. Remove from heat; let stand 15 minutes. 3. Preheat oven to 400°. 4. Working quickly, roll dough into an 11-inch circle on a heavily floured surface. Place dough over apples; fold edges under. Cut 4 (1-inch) slits into top of pastry using a sharp knife. Bake at 400° for 40 minutes or until crust is lightly browned. Remove from oven; let stand 5 minutes. Place a plate upside down on top of pan.

Carefully invert tart onto plate. Serve warm. Jeanne Kelley, Tarte Tatin - Our recipe with photos - MeilleurduChef.com ... and remove the seeds and core with a knife. 5 In a tarte tatin dish, melt the butter. 6 Add the castor sugar into a thin steam. 7 Combine gently with an Exoglass® spatula... 8 ... until fully incorporated. 9 Make a brown caramel. Make sure not to let the caramel darken too much, as this would result in a bitter taste. 10 Heat the caramel until the desired colour is obtained. Remove from the heat. 11 Arrange the apple halves on the warm caramel. Hold them vertically for a while... 12 ... making sure they are arranged in a tight pattern. Don't forget they will reduce in size while baking! If you have some apples left, cut them in smaller pieces and arrange them on top. Add cinnamon (optional). 13 Cook for 10 minutes on high heat. This method will allow the apples to absorb the caramel when it melts and to pre-cook the apples. 14 Flour your kitchen worktop. Roll out the shortcrust pastry... 15 ...

to a thickness of 3 or 4mm, and give it a round shape with a slightly larger diameter than the pan. 16 Here I am using a tart ring that is slightly bigger (2 or 3 cm on each side) than the tarte tatin dish. 17 Gently cover the apples with the pastry. 18 Fold the edges inside the pan. 19 Gently press on the pastry with your hands to make sure it sticks to the apples, without creating holes in it. 20 With the tip of a knife, make a small hole in the centre. This will allow the steam to come out. 21 Preheat the oven to 180-200°C (gas 4-6) and bake until the pastry is completely cooked. The pastry is ready when the caramel starts to leak on the sides. Remove from the oven. 22 Cover the pan with a large, deep plate to keep the juice. 23 Hold the pan and plate together with a hand towel... 24 ... then flip with a quick, sharp movement. 25 Take extra precautions, as you might get burnt with splashes of boiling caramel!

26 Tarte Tatin recipe | Epicurious.com 7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored Special equipment: a well-seasoned 10-inch cast-iron skillet Advertisements Preparation Preheat oven to 425°F. Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill. Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet. Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.) Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.

Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes. Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately. Cooks' note: ·Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting. Related Video Write Review Made this for Canadian Thanksgiving and it turned out fabulous. Used honey crisp apples, about 9 medium ones. Used a peeled and cored apple half as the button in the middle. Tossed the apples wedges with 2tsp vanilla and zest of a lemon. Used salted butter to coat the 8 inch Le Creset skillet and white sugar (will try brown next time).

Caramelization took longer than expected and I never did get the darker hue I wanted. I had the apples on the stove for 25 minutes then popped skillet into the oven for 10 minutes. I then added the cold puff pastry before placing back in the oven for 23 minutes. Turned out perfect! Loved the flavour and the turn out was fine. Will be making this throughout apple season! laurapenchuk from Toronto / Flag if Inappropriate An hour of cooking left the apples mushy. I scraped them off to serve on french toast tomorrow. janewilton from New York / Flag if Inappropriate after reading the many reviews, i made this using granny smith apples, and tossed them with about a teaspoon of vanilla. i also added about 1/2 tsp of cinnamon, and 1/4 tsp of nutmeg to the sugar before adding it to the pan. i used the times as listed, and mine came out perfect. it sat for a few hours before serving, but my oven was hot, so i placed it in the oven for about ten minutes before turning it out onto a plate. that was tricky, probably because of the weight of the cast iron pan! my guests, and i, loved it!

kategcom from boston, ma / Flag if Inappropriate Easy and delicious. How you handle your puff dough makes a big difference. Keep it cold! Not too sweet and lovely to serve. I nearly over caramelized the sugar but added a touch of water to stop it from browning further and all was fine. Let mine cool for 2 hours and reheated briefly to soften the apples before turning out onto a plate. Pastry was crispy. Will make again, very easy. amyecooks from Bay Area / Flag if Inappropriate This recipe is on the right track, but has some major flaws. Not sure how everyone is getting such great results here. The cooking times are much too long. I have made this recipe twice and both time my apples were over cooked to the point of becoming apple sauce, meanwhile my pastry was under cooked and not fully browned. when i invert the tart the tops of the apples stick to the bottom of the pan and i end up scraping them off and placing them back on the tart as best i can. i have a new oven and a dial thermometer to give a more accurate reading of the temperature, so i know my oven temp is not the problem. i came up with a solution.

in the first phase, while the butter, sugar, and apples are still on the stove top, i only cook them 15 minutes to get the caramelization started. 20 minutes results in the sugar starting to burn. then, instead of doing 20 min in the oven before covering with the pastry, i place the pastry over the apples before i put it in the oven and bake it only for 30 minutes. this gives the apples 10 minutes less time in the oven and the pastry 10 minutes more time in the oven, resulting in firmer apples that hold together and a more evenly browned pastry. A Cook from Los Angeles, CA / Flag if Inappropriate Apple Tarte Tatin Recipe | Kitchen Vignettes | PBS Food Aube Giroux | October 14, 2014 Accidents sometimes lead to delightful things and the story of tarte Tatin’s origins is proof of that. A tarte Tatin is an upside-down caramelized apple tart and as the story goes, the first tarte Tatin was accidentally created in the late 1800′s, at Caroline and Stephanie Tatin’s inn just south of Paris.

One particularly hectic day, Stephanie was preparing dinner for her guests but she forgot to put a pie crust on the bottom of her apple pie. Because she was running out of time, she put the dough on top of the pie instead. After she flipped the pie over, she discovered that the apples had caramelized perfectly and the pie was an instant hit with the guests. Thus was born one of the most classic desserts in French cuisine. I am forever grateful to the Tatin sisters for stumbling upon this recipe which is one of my all-time favorites. I love it so much that I’ve made several variations on the theme, including savory versions like this Leek Tatin and this Buttercup Squash Tatin . But nothing beats a classic apple tarte Tatin. This recipe calls for only 5 basic ingredients: flour, butter, eggs, sugar, and apples. I love recipes that take simple ingredients and transform them into something exquisite. Best of all, this is a one-skillet pie. Though caramel can sometimes be finicky to make, in this recipe, you can’t really mess it up because the pectin in the apples keeps the caramel texture soft and creamy.

A tarte Tatin is best made in season, with freshly picked fall apples that are bursting with flavour. I rarely make this dessert unless I can pick the apples myself. To me, the picking is as much part of this recipe as the cooking itself. There is something magical about the smell and taste of apples plucked straight from the tree on a crisp fall day. It goes without saying that a grocery store apple that has been sitting in storage for months will not yield as good a Tatin. I also aim to use organic or low-spray apples whenever I can because apples are one of the worst culprits for pesticide residues . Many North American recipes for tarte Tatin call for Granny Smith apples, which yield good results. But Granny Smiths don’t commonly grow in my neck of the woods and the truth is, there are many apples varieties that will work well in a Tatin. Look for an apple that is hard (a tarte Tatin apple should hold its shape) and tart (to offset the sweetness of the caramel). These include Braeburn, Golden Delicious, Honeycrisp, Fuji, Jonagold, Granny Smith, Pippin, and Northern Spy.

McIntosh can also be used though I find they tend to lose their shape and kind of melt away into the caramel. They are also quite sweet, making a pie that, in my opinion, is too sugary. But it’s all a matter of personal taste. This fall, my apple of choice is Northern Spy because they grow in a nearby orchard. They are hard, tart, and… gigantic! And in my opinion, they make a mean Tatin. There are different approaches to making Tatin pastry. I like to use a sweet pastry in the French tradition, made with softened butter, an egg, and a hint of powdered sugar. This yields a sturdy dough that is quick to make, easy to handle, and has a cookie-like texture. The main challenge with making a Tatin is inverting it once it’s out of the oven. I always hold my breath for this part, no matter how many times I’ve done it. As you can see in my video, I used a cutting board to flip this one because I couldn’t find a plate large enough to fully cover the top of my skillet.

You can cool your Tatin ever so slightly once it’s out of the oven, but you’ll want to invert it within 5 to 10 minutes so the caramel doesn’t harden. Be careful not to burn yourself and use a plate or serving board that covers the entire rim of the skillet in case any hot caramel seeps out. Hold the plate or board tightly against the skillet and execute your flip quickly and smoothly. When you lift up the skillet to reveal your masterpiece, you’ll enjoy a true ‘Ooh and Ahh’ moment. And if one or two apples stick to the pan, no big deal, simply remove them and fill in any gaps in the pie. May the spirit of the Tatin sisters be with you! Tarte Tatin This French dessert is an upside-down caramelized apple tart that legend has it was created by accident. Ingredients 1 1/3 cup unbleached white flour 2 Tbsp.

powdered sugar (if you don't have any, simply pulse regular sugar in a coffee grinder until it's powdered) 1/2 tsp salt (or 1 pinch if using salted butter) 1 stick butter, at room temperature and cut into small 1/2 inch cubes 1 beaten egg About 8 medium to large apples (2 1/2 to 3 pounds of apples) 1 cup granulated cane sugar 1 stick butter Directions To make the dough, whisk the salt and powdered sugar into the flour. Rub the softened butter into the flour using the tips of your fingers, until the mixture feels like moist sand. Mix the beaten egg into the flour mixture until you can form a ball. Using the palm of your hand, mash the dough into a clean pastry board a few times (a technique called "fraisage" which is similar to kneading), until the dough is smooth. Gather into a ball and flatten into a disc. You can let the dough rest in the refrigerator while you prepare your apples. Peel, core, and cut the apples into quarters. In a large 9 to 10-inch cast iron skillet (or other oven-proof skillet), melt the butter.

Once it has melted, turn off the heat and sprinkle the sugar evenly on top of the melted butter. Place the quartered apples in a circular arrangement in the skillet, as snuggly as you can fit them, cut-side up. Put the skillet on high heat and allow the apples to simmer in the caramel for about 10 to 15 minutes. You can swish the caramel around a bit to prevent from burning and ensure the apples are cooking evenly. Occasionally spear an apple with a sharp knife and make sure the bottom isn't burning or sticking to the pan. You can scoop some of hot caramel and drizzle it on the tops of the apples if you wish. Once the caramel begins to turn slightly amber in color, immediately remove the skillet from the heat. The apples will have shrunk slightly and with a fork, you can gently bring them as close together as you can, shrinking your overall circle. Leave them to cool slightly while you roll out your pastry. On a lightly floured surface, roll out the pastry dough to about 1/8 inch thick. Place the dough over the apples and cut off any excess amounts, leaving a 1-inch overhang. Tuck the dough in around the outer edges of the apples.

Make a few slits on top of the dough, to allow the steam to vent. Bake the pie in a 375 F oven, for about 30 minutes, until the top of the pie is golden. Do not wait more than 10 minutes before flipping your pie over onto a serving plate. The apples must still be hot when you invert the pie otherwise the caramel will harden and the apples may stick to the skillet. Before inverting, first run a sharp knife along the inner edge of the skillet to separate any dough that has stuck to the side. Gently shake your skillet from side to side to loosen any apples that may be stuck. Using oven mitts and a plate that is wider than the top rim of your skillet, hold the plate tightly against the skillet and flip them over in one swift motion. Gently lift the skillet and if any apples have remained behind, simply loosen them and place them back in their spots. Serve warm. Tips/Techniques Use apples that are hard and tart, to offset the caramel, such as: Braeburn, Golden Delicious, Honeycrisp, Fuji, Jonagold, Granny Smith, Pippin, and Northern Spy.

Yield: 8-10 servings Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes . Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine’s Best Food Blog award in the video category. BBC Food - Recipes - Tarte tatin Tarte tatin 30 mins to 1 hour Serves double cream or vanilla ice cream Method Preheat the oven to 250C/500F/Gas 9. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour.

For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently. Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan. Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.

Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top. Serve warm with double cream, crème fraîche or vanilla ice cream. Find a recipe on BBC Food Quick & Easy Tarte Tatin | Fruit Recipes | Jamie Oliver Recipes Tap For Ingredients Method Preheat your oven to 190˚C/375˚F/gas 5. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it’s just over 0.5cm thick. This will be enough to cover the ovenproof frying pan you’ll be cooking the tarte Tatin in, leaving about 5cm extra around the edge. Put the pastry to one side for now. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core.

Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. Just please remember never ever to touch or taste hot caramel, as it can burn really badly. Once the caramel looks and smells delicious – it should be a lovely chestnut brown – add your halved apples. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Add the cubed butter, then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges – it’s best to use a wooden spoon so you don’t touch the caramel. Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven. To make it look like a tarte Tatin you need to turn it out, which isn't hard – but you do need to be careful with that hot caramel. So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board.

Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out. Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of crème fraîche or ice cream.

Question: What is the main ingredient of "tarte tatin"?
Answer: Apple