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Tarte Tatin
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From the Kitchen of ... Stephanie Heller, Marietta
The cook: By day, Stephanie Heller of Marietta is an accounting and finance field consultant. By night (and by weekend), Heller is the operator of the Frosted Ladybug Inc., a company that specializes in sugar cookies, decorated to suit any occasion.
The recipe: Heller developed her tarte Tatin --- an upside-down apple tart --- during a business trip to France. "This one restaurant had an awesome tarte Tatin; I had never tasted one like it, " she said. "I loved it so much that when I got back to the States, I had to re-create it." Experimentation led to her own variation. One of her special touches is a glaze made with calvados, an apple brandy.
Tip: Heller often makes the dough in advance and stores it in the freezer. That way she can pull together a beautiful dessert for dinner guests in short order. "Then when you want to make it, you just have to cut up the apples, " she said.
Hands on time: 45 minutes Total time: 2 hours and 30 minutes Serves: 8
Ingredients:
FOR THE DOUGH:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into pieces
2 to 4 tablespoons ice water
FOR THE FILLING:
3 to 4 Golden Delicious apples, peeled and cored
2 teaspoons lemon juice
3 tablespoons unsalted butter
1/4 cup packed brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon granulated sugar
FOR THE GLAZE glaze (optional):
1 tablespoon unsalted butter
3 tablespoons granulated sugar
2 tablespoons calvados (apple brandy)
Instructions:
TO MAKE THE DOUGH: Combine the flour, salt and sugar in the bowl of a food processor. Add the butter pieces and process for about 8 to 10 seconds. With the food processor running, add the ice water in a steady stream through the feed tube. Process until the dough forms a ball, about 30 seconds. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
TO MAKE THE FILLING: Preheat oven to 375 degrees. Cut the apples into 1/8-inch to 1/4-inch slices. Put them in a bowl and toss them with the lemon juice.
In a saucepan over medium-high heat, melt the butter with the brown sugar. Add the cinnamon, nutmeg and apple slices. Cook the apples for 10 to 15 minutes, stirring occasionally, until they become tender and most of the liquid has evaporated.
Sprinkle the sugar into a 9- or 10-inch buttered glass pie plate. Arrange the apple slices in the pie plate.
Roll out the chilled dough on a floured countertop (or between 2 sheets of parchment paper) to about 1/8- inch thickness, then place it over the apples. Trim off any excess dough, then tuck the dough down inside the edge of the pie plate. Prick the dough 4 or 5 times with a fork to allow steam to be released.
Bake for 40 to 50 minutes, until the pastry is golden brown. Allow the tart to cool for about 15 to 20 minutes. Run a knife around the edge of the pie plate to loosen the tart. Place a serving plate over the tart and carefully invert the tart onto the serving plate.
TO MAKE THE GLAZE: Meanwhile, in a small saucepan over medium heat, melt the butter with the sugar. Add the calvados and heat for about 3 minutes.
Drizzle tart with the glaze, if desired, and serve warm.
TO MAKE THE FILLING: Preheat oven to 375 degrees. Cut the apples into 1/8-inch to 1/4-inch slices. Put them in a bowl and toss them with the lemon juice.
In a saucepan over medium-high heat, melt the butter with the brown sugar. Add the cinnamon, nutmeg and apple slices. Cook the apples for 10 to 15 minutes, stirring occasionally, until they become tender and most of the liquid has evaporated.
Sprinkle the sugar into a 9- or 10-inch buttered glass pie plate. Arrange the apple slices in the pie plate.
Roll out the chilled dough on a floured countertop (or between 2 sheets of parchment paper) to about 1/8- inch thickness, then place it over the apples. Trim off any excess dough, then tuck the dough down inside the edge of the pie plate. Prick the dough 4 or 5 times with a fork to allow steam to be released.
Bake for 40 to 50 minutes, until the pastry is golden brown. Allow the tart to cool for about 15 to 20 minutes. Run a knife around the edge of the pie plate to loosen the tart. Place a serving plate over the tart and carefully invert the tart onto the serving plate.
TO MAKE THE GLAZE: Meanwhile, in a small saucepan over medium heat, melt the butter with the sugar. Add the calvados and heat for about 3 minutes.
Drizzle tart with the glaze, if desired, and serve warm.
Nutrition:
Per serving (with glaze): 297 calories (percent of calories from fat, 54), 2 grams protein, 32 grams carbohydrates, 2 grams fiber, 18 grams fat (11 grams saturated), 47 milligrams cholesterol, 140 milligrams sodium.
Per serving (without glaze): 258 calories (percent of calories from fat, 55), 2 grams protein, 27 grams carbohydrates, 2 grams fiber, 16 grams fat (10 grams saturated), 43 milligrams cholesterol, 140 milligrams sodium.
Per serving (without glaze): 258 calories (percent of calories from fat, 55), 2 grams protein, 27 grams carbohydrates, 2 grams fiber, 16 grams fat (10 grams saturated), 43 milligrams cholesterol, 140 milligrams sodium.
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