Apple Tart Tatin (Anne Burrell) Recipe

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Apple Tart Tatin (Anne Burrell)
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Ingredients
14
Count
Nutrition
436
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.
  2. Preheat the oven to 425 degrees F.
  3. To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
  4. Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.
  5. Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
  6. Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 435.95 Kcal (1825 kJ)
Calories from fat 227.62 Kcal
% Daily Value*
Total Fat 25.29g 39%
Cholesterol 86.08mg 29%
Sodium 31.02mg 1%
Potassium 212.26mg 5%
Total Carbs 52.08g 17%
Sugars 33.33g 133%
Dietary Fiber 3.58g 14%
Protein 3.04g 6%
Vitamin C 12.7mg 21%
Vitamin A 0.3mg 9%
Iron 0.4mg 2%
Calcium 35.2mg 4%
Amount Per 100 g
Calories 187.77 Kcal (786 kJ)
Calories from fat 98.04 Kcal
% Daily Value*
Total Fat 10.89g 39%
Cholesterol 37.08mg 29%
Sodium 13.36mg 1%
Potassium 91.42mg 5%
Total Carbs 22.43g 17%
Sugars 14.36g 133%
Dietary Fiber 1.54g 14%
Protein 1.31g 6%
Vitamin C 5.5mg 21%
Vitamin A 0.1mg 9%
Iron 0.2mg 2%
Calcium 15.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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