Caramelized apples in a crust. What could be better?
By December 18, 2013Published:
- 8 Servings
- 1 hr 10 mins
- 1 Cup Flour
- 1/4 Teaspoon Salt
- 2/3 Cup Sugar + 1 Tablespoon Sugar
- 14 Tablespoons Pareve Margarine
- 2 Egg Yolks
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Water
- 10 Large Granny Smith Apples
- 1 8 inch Vanilla Bean
- 9-10 Inch Round Pan 2-2.5 Inch Depth
- Large Skillet
- Large, Narrow Spatula
- Long Wooden Spoon
- 12 Inch Serving Plate
- Electric Food Processor
- Place flour, salt, one tablespoon sugar and four tablespoons margarine in bowl of food processor. Using pulse button, process with steel knife until small crumbs form. Mix one yolk, one tablespoon water and lemon juice. While processor is on, pour egg mixture slowly through feeder tube. Pulse again until large crumbs have formed. Scrape crumbs onto a floured surface and knead together to form a flat round. Wrap dough and chill one hour or overnight. Remove from refrigerator at least 30 minutes before you are ready to roll it.
- Peel, quarter, and core apples. Cut each quarter into three or four thick slices.
- Cut vanilla bean in quarters. Partially slit each piece down the center lengthwise.
- Divide margarine into four 2½ tablespoon pieces. Insert one piece of vanilla bean into each piece.
- Melt 2½ tablespoons margarine in skillet. As bean comes to rest in heated margarine, press against it with the back of a wooden spoon to squeeze out all the vanilla seeds. Add ¼ of apple slices in a single layer. Sauté apples until brown on one side; then turn them over with narrow spatula and sauté until other side has browned. Remove apple slices from skillet and place them gently on a flat surface to cool while you are sautéeing remaining apples. Discard used vanilla bean. Repeat this process three more times until all the apples have been sautéed with vanilla bean and margarine.
- Preheat oven to: 450 F.
- Sprinkle 1/3 cup sugar on bottom of baking pan. Arrange apple slices in tight concentric circles in pan with thicker part of apple facing outside of pan. Continue layering until all apples have been used. The tighter you layer apples, the more successful unmolding your Tarte Tatin will be! Sprinkle remaining sugar over top of apples. Set aside.
- Roll out pastry into 10 inch round on lightly floured surface. Carefully, lift up pastry and place over apples. Cut off any overhanging pastry with a sharp knife.
- Make an egg glaze with remaining yolk and water. Brush the top of tart with glaze. Make three small slits in top to allow steam to escape. Place tart in middle of oven and bake 25-30 minutes or until pastry is golden brown
- Remove tart from oven and cool on a rack for 20 minutes. After it has cooled, place serving dish over the top of tart and invert it onto this dish. It should slip right out. Carefully lift off baking pan. Should any apple slices remain in pan, remove them gently and pat them into place on tart. Serve warm or at room temperature.