{"id":4184,"date":"2015-10-12T22:43:41","date_gmt":"2015-10-13T02:43:41","guid":{"rendered":"http:\/\/www.rhinebeckfarm.com\/?page_id=4184"},"modified":"2015-10-12T23:43:48","modified_gmt":"2015-10-13T03:43:48","slug":"tarte-tatin","status":"publish","type":"page","link":"https:\/\/www.rhinebeckfarm.com\/?page_id=4184","title":{"rendered":"Tarte Tatin"},"content":{"rendered":"

\"Tarte<\/a><\/p>\n

This simple and delicious tarte tatin was made using Martha’s pastry recipe and Bogmere Pippin apples.\u00a0 If you don’t have one, just use the other — it’ll still taste good!\u00a0\u00a0 Can also be made with frozen puff pastry.\u00a0 But you can make the p\u00e2te bris\u00e9e in 5 minutes (plus time to chill it), and it’s sooo much better!<\/p>\n

Tarte Tatin<\/strong><\/p>\n

P\u00e2te Bris\u00e9e (recipe below)
\n1\/4 c (1\/2 stick) unsalted butter
\n1\/2 to 3\/4\u00a0c sugar
\n7 to 9\u00a0apples (3 to 4 pounds), peeled, quartered lengthwise, and cored<\/p>\n

Preheat oven to 425\u00b0F.\u00a0 Melt butter in a 10-inch cast iron (or other ovenproof) skillet over medium heat, and pour sugar evenly over bottom.\u00a0 Arrange apples tightly in concentric circles in pan, one cut side down.\u00a0\u00a0It’s OK if apples stick up above rim of skillet.\u00a0 Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes.\u00a0 (Don’t worry if juices color unevenly.)\u00a0 If apples or juice begins to burn, reduce heat.\u00a0 While apples are cooking, roll out dough into something approximating a circle slightly larger than the top rim of the skillet.\u00a0 When apples are ready, lay the dough over the top of the apples and tuck the extra dough in around the edges so that the whole thing is inside the skillet.\u00a0 Put skillet into oven and bake until pastry is browned, 20 to 25 minutes.\u00a0 Transfer skillet to a rack and cool 10-20 minutes (if longer, consider reheating skillet over a low heat for a minute or two, in case the caramel has firmed up).<\/p>\n

Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and platter tightly together, invert tarte onto platter. \u00a0Replace any apples that stick to skillet.\u00a0 (Don’t worry if there are black spots; they add visual interest and taste delicious.)\u00a0\u00a0Pour any excess caramel from skillet over apples.\u00a0 Serve immediately.<\/p>\n

P\u00e2te Bris\u00e9e (adapted from Martha Stewart)<\/p>\n

1 1\/4\u00a0c all-purpose flour
\n1\/2 tsp salt
\n3\/4 tsp sugar
\n1\/2 c (1 stick) unsalted butter, chilled and cut into small pieces
\n1\/8 to 1\/4 c ice water<\/p>\n

In a food processor, combine flour, salt, and sugar.\u00a0 Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.\u00a0 Add ice water in a slow, steady stream through feed tube while pulsing.\u00a0 Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.\u00a0 To test, squeeze a small amount together:\u00a0 If it is crumbly, add more ice water, 1 tablespoon at a time.\u00a0 Dough should have a marbled, uneven consistency.\u00a0 That’s OK.\u00a0 It\u00a0is where the flakiness comes from!<\/p>\n

Gather dough into a ball.\u00a0 Flatten into a disc and wrap in plastic.\u00a0 Refrigerate at least 1 hour.\u00a0 (Dough may be stored, frozen, up to 1 month.)<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This simple and delicious tarte tatin was made using Martha’s pastry recipe and Bogmere Pippin apples.\u00a0 If you don’t have one, just use the other — it’ll still taste good!\u00a0\u00a0 Can also be made with frozen puff pastry.\u00a0 But you can make the p\u00e2te bris\u00e9e in 5 minutes (plus time to chill it), and it’s […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1930,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"contact.php","meta":{"footnotes":""},"class_list":["post-4184","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/4184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4184"}],"version-history":[{"count":3,"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/4184\/revisions"}],"predecessor-version":[{"id":4190,"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/4184\/revisions\/4190"}],"up":[{"embeddable":true,"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1930"}],"wp:attachment":[{"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}