Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tarte tatin. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Free UK Delivery on Eligible Orders To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter. Tarte tatin is one Raymond Blanc's favourites.

Tarte Tatin is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Tarte Tatin is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have tarte tatin using 7 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Tarte Tatin:

1. Make ready 300 grams Pâte à foncer (pastry dough)
2. Take 8 Apples (I used Jonathan apples)
3. Make ready 100 grams Unsalted butter
4. Prepare 100 grams Brown sugar
5. Get 1 pod Whole vanilla bean
6. Get 1 grams Cinnamon (powder)
7. Get 1 Butter and granulated sugar (for the mold)

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. Tarte tatin can be tricky, but it's delicious when it works.

Instructions to make Tarte Tatin:

1. Cut the apples in halves, peel, and remove the cores.
   1. Put the brown sugar in a frying pan to dissolve, and heat until it caramelizes.
2. Next, add the butter after bringing it to room temperature, while stirring constantly until it emulsifies.
3. Add the apples from Step 1 to the frying pan and sauté while shaking the pan.
4. Simmer over low heat until the apples are evenly coated in the caramel, and once the apples start to produce moisture, increase the heat to medium.
5. Cook until all of the moisture from the apples evaporates, taking care not to burn them. Set them aside to cool.
6. Place the apples on a cooling rack to drain any excess moisture.
7. Grease a 18 cm diameter mold with butter, sprinkle on the granulated sugar, and put the whole vanilla bean pod in the center of the mold.
8. Arrange the apples from Step 7 in the mold from Step 8 vertically without leaving any gaps, then bake at 200°C for 20 minutes.
9. Remove the apples from the oven, stuff the leftover apples from Step 7 into the gaps, and bake for another 10 minutes.
10. Remove from the oven, and once it cools down, flatten out the surface with a palette knife by pushing down on the apples. Drain any excess moisture and let it chill completely in the refrigerator.
11. Roll out the pâte à foncer (pastry dough) until 3 mm thick, cut out the dough with a 18 cm ring mold, and poke holes in the dough with a fork.
12. Lay the dough from Step 12 over the apples from Step 11, bake in the oven at 180°C for 25-30 minutes, and let it cool.
13. Flip it over, flatten out the surface, sprinkle on a generous amount of granulated sugar (not listed in the ingredients), and caramelize the surface using a caramelizer.
14. Repeat Step 14 three times to caramelize the apples further, and it's done.
15. Be sure to chill the tarte tatin completely before slicing. Refer tofor the pâte à foncer (pastry dough).

So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the. Tarte tatin can be tricky, but it's delicious when it works. You can substitute the apples for plenty of other fruit; pear and prune or quince work beautifully. With sweet caramelised apples and rich puff pastry Raymond Blanc's tarte tatin recipe from Sainsbury's magazine has everything going for it. Tarte tatin is a French classic that's a quick, simple and impressive dessert and a real favourite for James.

So that is going to wrap it up with this special food tarte tatin recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!