Maisonté Gourmet

Tart
Tatin
Tart
Tatin
Ingredients

YOU WILL NEED:

For the Tart Tatin Crust:
1 1/4 cup flour
1 tbsp sugar
8 tbsp butter
1/4 cup iced water

For Tart Filling:
8 apples small Cortland, Golden Delicious, McIntosh
1 lemon juice only
1 1/4 cup granulated sugar
6 tbsp butter

For Serving
1/2 cup whipped cream

Recipe written by Maisonté
Join me on instagram
@maisonte_home

LET'S START:

Make the dough.
Mix together flour, sugar, butter for a few second using food processor.
Add iced water and blend until dough is coming together.
Wrap the dough into plastic wrap.
Cool it for 2 hours or more.

SECOND:

Two plus hours later.
Take out the tart dough from the refrigerator.
Make lemon juice.
Core, peal, the apples cut in eighth.

Place the apples in a medium bowl.
Add lemon juice and 1/4 cup of sugar.
Toss them together with your hands.
Set aside.

THIRD

Roll it.
Roll out tart dough to 11” to 12” circle.
Don’t worry about the edges if it’s not looking perfect.
Preheat oven to 375°F.

FOURTH.

Melt it
Add butter into 9” cast iron pan over medium heat.
This is the pan we use for the tart.

When the butter start to melt add the sugar and stir with a wood spoon.
When the sugar becomes caramel brown stir it again and take it off the heat.

FIFTH.

Arrange it
Arrange the apple one by one. Make a nice circle into the caramel.
Be careful when you arrange the apples, the caramel and pan are very hot.
Discard the left over juice on the bottom of the bowl.
When the apples are arranged place the rolled dough on the top of the pan.
Tuck in all the edges and press it down.

Make 5 wholes on the top of the dough with a chopstick or anything to make a small whole. So that steam can get out and the tart is not to wet.

BAKE IT.

Bake it
Place the pan ito the oven and bake the tart for 45-50 minutes or until golden brown.
Be careful taking out from the oven. Please remember the handle is extremely hot.
Let it rest for 10 minutes.

SEVENTH.

Flip it
Place a plate on top of the pan.
Remember the pan might be still hot.
Flip it upside down.
Take off the pan. The tart is now on the plate with the apples on top.
If some apples stick to the pan, just take them out and place them where they are missing.

TEA TIME!

Serve your Tart Tatin warm with whipped cream.
Enjoy your Tart Tatin along your favorite tea.

Enjoy.

Let's share.

Show me your Tart Tatin.

@maisonte_home

YOU WILL NEED:

LET'S START:

Make the dough. Mix together flour, sugar, butter for a few second using food processor. Add iced water and blend until dough is coming together. Wrap the dough into plastic wrap. Cool it for 2 hours or more.

SECOND:

Two plus hours later. Take out the tart dough from the refrigerator. Make lemon juice. Core, peal, the apples cut in eighth. Place the apples in a medium bowl. Add lemon juice and 1/4 cup of sugar. Toss them together with your hands. Set aside.

THIRD

Roll it. Roll out tart dough to 11” to 12” circle. Don’t worry about the edges if it’s not looking perfect. Preheat oven to 375°F.

FOURTH.

Melt it Add butter into 9” cast iron pan over medium heat. This is the pan we use for the tart. When the butter start to melt add the sugar and stir with a wood spoon. When the sugar becomes caramel brown stir it again and take it off the heat.

FIFTH.

BAKE IT.

Bake it Place the pan ito the oven and bake the tart for 45-50 minutes or until golden brown. Be careful taking out from the oven. Please remember the handle is extremely hot. Let it rest for 10 minutes.

SEVENTH.

Flip it Place a plate on top of the pan. Remember the pan might be still hot. Flip it upside down. Take off the pan. The tart is now on the plate with the apples on top. If some apples stick to the pan, just take them out and place them where they are missing.

TEA TIME!

Serve your Tart Tatin warm with whipped cream. Enjoy your Tart Tatin along your favorite tea.

Enjoy.

Let's share.

Show me your Tart Tatin.

Make the dough.
Mix together flour, sugar, butter for a few second using food processor.
Add iced water and blend until dough is coming together.
Wrap the dough into plastic wrap.
Cool it for 2 hours or more.

Two plus hours later.
Take out the tart dough from the refrigerator.
Make lemon juice.
Core, peal, the apples cut in eighth.

Place the apples in a medium bowl.
Add lemon juice and 1/4 cup of sugar.
Toss them together with your hands.
Set aside.

Roll it.
Roll out tart dough to 11” to 12” circle.
Don’t worry about the edges if it’s not looking perfect.
Preheat oven to 375°F.

Melt it
Add butter into 9” cast iron pan over medium heat.
This is the pan we use for the tart.

When the butter start to melt add the sugar and stir with a wood spoon.
When the sugar becomes caramel brown stir it again and take it off the heat.

Bake it
Place the pan ito the oven and bake the tart for 45-50 minutes or until golden brown.
Be careful taking out from the oven. Please remember the handle is extremely hot.
Let it rest for 10 minutes.

Flip it
Place a plate on top of the pan.
Remember the pan might be still hot.
Flip it upside down.
Take off the pan. The tart is now on the plate with the apples on top.
If some apples stick to the pan, just take them out and place them where they are missing.

Serve your Tart Tatin warm with whipped cream.
Enjoy your Tart Tatin along your favorite tea.