November 3, 2012

Tarte Tatin with Rosemary

by Anja

For Marjan it's squash, for me it's apples - THE fall ingredient.

I just love the abundance of all kinds of apples, including many old, heirloom varieties, that our local farmers offer this time of the year. Most of them are so delicious, I just eat them as they are. "One apple a day keeps the doctor away." Well, make that two or three apples in my case...

And of course, all these wonderful applies pies and cakes. Among my favorite recipes are this one here and this here.

This year's favorite: a tarte tatin with rosemary. If you've shied away from making tarte tatins, believing they would be too complicated to make, think twice. This recipe here is so easy, yet so tasty.

I made this Tarte Tatin for Sun & Carlos when they came to visit before we all took off to Barcelona, and they loved it. Good memories of dear friends visiting and spending convivial hours together!


Ingredients:
150g (2/3 cup) sugar
2 tablespoons butter
2 tablespoon fresh rosemary
4 medium-sized apples
your preferred ready-made puff-pastry
creme fraiche (about 1 cup)  to serve with


1. Preheat oven to 200°C/ 390-400°F.

2. Place parchment paper into a round pie form (I used a 26cm/ about 10'' one). Evenly spread sugar onto paper and put into oven for about 8 minutes to caramelize. Remove from oven and spread butter flakes and rosemary on top of the caramel.

3. Peel and slice apples and put on top of the caramel. Put puff pastry on top (rather losely, with the edges wrapped between apples and pie form). Using a fork put some little holes into the dough for the steam to escape.

4. Bake for about 25 minutes. Remove and let sit for a few minutes before turning the tarte upside down onto a serving platter. Remove parchment paper. Serve lukewarm with creme fraiche.



6 comments:

  1. Sounds wonderful! Can't wait to make this for Thanksgivivng :)

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  2. How many servings? :)

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  3. I followed the directions clearly; but I think with pastries,more details is better. I didn't like how my tart turned out. Temperature and size of apple slices are important here.

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  4. What did you not like about it? As every oven is different you may have to adjust the temperature and/or baking time by a bit if you feel the tarte needed more (or less) baking. Also, I think the variety of apples you use can make a big difference here. I use rather crisp, sour varieties for baking, so the result doesn't turn out mushy. Maybe ask at your local store/farm which of their varieties they recommend for baking. Usually with tarts, the thinner the slices the better. I hope you may give this recipe a second chance. With some little adjustments it will hopefully turn out perfectly the next time.

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  5. AnonymousJuly 18, 2013

    Another recipie definitively kitchen godness standard!
    Love it. I made the an ordinary cake pastry myself as I forgot to buy it - the result was rich and flavourful. Thanks so much, Anja, and I'd mever tried to make Tarte Tatin without your encouragenent. Kind regards, Katja

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