April 17, 2015
APPLE TARTE TATIN
It sounds elegant, don't you think?
A Tarte Tatin is basically an upside down cake normally made with apples,
which are "caramelized" in butter and sugar before the tart is baked.
This recipe is from our beloved Ina Garten featured on her
Barefoot Contessa episode of
Her entire menu was just scrumptious and so comforting.
If you are entertaining this weekend,
here is an elegant, yet simplistic dessert to
impress your guests.
I think this would be marvelous made with peaches or plums also.
APPLE TARTE TATIN
~Adapted from Barefoot Contessa
6 tablespoons butter, at room temperature,
plus extra for greasing the dish
1 1/4 Granny Smith apple, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla
1 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 350 degrees F.
Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, . Swirl the pan but don't stir. Pour evenly over the apple slices.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
It's Foodie Friday!!