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Tart Tatin Recipe
|Flour||200 Gram (1 3/4 Cups)|
|Butter||113 Gram (1/2 Cup)|
|Apples||12 , mixed (Granny Smith And Golden Delicious)|
|Powdered sugar||450 Gram (2 Cups)|
|Butter||57 Gram, melted (4 Tablespoon)|
|Lemons||2 , juiced|
Serving size: Complete recipe
Calories 5278 Calories from Fat 1365
% Daily Value*
Total Fat 155 g238.8%
Saturated Fat 92.5 g462.4%
Trans Fat 0 g
Cholesterol 920.8 mg
Sodium 67.4 mg2.8%
Total Carbohydrates 958 g319.4%
Dietary Fiber 54.6 g218.3%
Sugars 715 g
Protein 35 g70.8%
Vitamin A 118.1% Vitamin C 297.6%
Calcium 31.7% Iron 75.4%
*Based on a 2000 Calorie diet
Add the egg yolks and brandy and process until the dough forms a ball.
Remove from food processor and shape dough into a disc.
Wrap in plastic and refrigerate until chilled, about 1 hour.
For the filling, preheat oven to 375°F (180°C).
Peel, core and slice each apple into 8 even slices.
Sprinkle the bottom of a 12" (30 cm) ovenproof, nonstick skillet with some of the powdered sugar.
Place some of the apples in a decorative pattern on the powdered sugar.
Repeat with additional layers of powdered sugar and apples until apples are all layered.
Drizzle the lemon juice, butter, and vanilla over the apples.
Cover the pan and place it on the stove over low heat.
Allow the apples to cook gently until the sugar in the bottom has started to caramelize.
(This may take longer if the apples are watery.) Meanwhile, roll out the pastry dough into a round, slightly larger than the apple pan, about 1/8" (3 mm) thick.
Refrigerate until apples are chilled.
Cover the apple mixture with the pastry dough and bake 15 to 20 minutes.
Remove tarte from the oven and invert onto a plate.