Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, apple tart tartin. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Portuguese Custard Tarts (Pasteis de Nata) - Food Wishes. Just returned from France where I had apple tart tatin three times. My first attempt at preparing Chef John's apple tart tatin was a success!

Apple Tart Tartin is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Apple Tart Tartin is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have apple tart tartin using 5 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Apple Tart Tartin:

1. Take 300 g puff pastry x
2. Take 6 x large granny smith apples
3. Get 120 g x caster or granulated sugar
4. Make ready 85 g x unsalted butter
5. Prepare 1 x lemon

Use a small turning or paring knife to remove the seeds. Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved. Try our recipe with step-by-step, illustrated instructions and be certain to impress with a homemade Tarte Tatin!

Instructions to make Apple Tart Tartin:

1. Peel the apples and keep them in a bowl of cold water with a the juice of 1 lemon to keep them from discolouring. quarter and core apples
2. Chose the frying pan that can also go in your oven, and a plate that is a slightly larger to use as a template to cut the puff pastry once rolled out.
3. Roll out the pastry to about 4 mm thickness, cut a disc about 3 cm wider than the plate, keep this to one side while you now make the caramel.
4. To make sure your pan is super clean and free from grease, put it on a high heat and when hot pour in a glass of water and let that boil for 30 seconds or so before pouring away. Then add your sugar and on a medium heat tilt the pan while it gradually melts.
5. You can see in these images the sugar melting and caramelising, when all the sugar is caramel add the butter sliced and stir it into the caramel. The butter will help you turn out the tart when finished.
6. Turn off the heat and arrange apples clockwise, presentation side down and then the centre. I squeezed in a few more after the second image as they will naturally reduce in size when they cook so you really need to pack in all of the apples. Then turn the heat back on to medium and simmer for 8-10 minutes to start the cooking of the apples.
7. Cover with pastry then tuck the edges inside the pan but out side the apples, this keeps the pastry in place. Use something blunt like the end of a spoon, the pan is hot and you must be careful to keep your fingers out of the caramel, this is why chefs end up with asbestos fingers.
8. Prick a few holes in the pastry with a knife, then bake at 180c for about 30 minutes or until the pastry is fully cooked. Leave to cool for 20-30 minutes before turning out. Use a pallet knife to loosen the edge of the pan.
9. Time to turn the pan over, use the plate from earlier and place on top of pan, hold it firmly in place with one and and confidently turn it upside down. It's important to let the tart cool to slightly warm so that if caramel gets on you it will not burn, but if you let this go cold the caramel will set and stick to the pan, if it feels stuck place back over the stove for 30 seconds or so just to unset the caramel.
10. Moment of truth, carefully pull off the pan, if it is stuck turn it back over and give another 30 seconds over heat. You can enjoy the tart straight away or chill it and portion when cold and re-heat later on, serve with vanilla ice cream or whatever you feel like. These screen shots were taken from my youtube videohttps://www.youtube.com/watch?v=tXkcopugPSQ&t=17s feel free to check it out plus many other cooking tutorials.

A decadent version of the classic apple pie, tarte Tatin consists of sliced apples seasoned with butter, sugar, and cinnamon, topped with a buttery pie crust pastry. The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. Apple Frangipane Tart with Apple Brandy Syrup. One of the highlights of my visit to New Orleans was a trip to Brennan's restaurant. This Apple Tarte Tatin is my absolute favorite apple dessert, with tart Granny smith apples caramelized in a buttery and sweet sauce, and a tender short crust base.

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