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Tart Tatine

  • m

Or is it Tarte Tatin?
Anyway, I would like to make a Tart for Thanksgiving, but making the pastry crust intimidates me. If I decide to skip that, then what would you suggest that I use for the pastry? Would you use a pie crust (this option sounds odd to me) or would you use a puff pastry crust? Any brand recommendations for puff pastry?

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  1. I have done a mango Tarte Tatin with a puff pastry crust before. I was quite good and buttery.

    2 Replies
    1. re: Candy

      "I have done a mango Tarte Tatin with a puff pastry crust before. I was quite good and buttery."

      Sounds good, but how was the Tarte?

      1. re: Des in WMA

        Delicious. 2/3 C. sugar, 2 med. firm ripe mangoes, peeled and sliced, 2 sticks butter, 1 sheet frozen puff pastry, defrosted but stil cold. Spread the sugar in a 12" cast iron skillet, arrange the mangoes overlapping on the sugar, dot the butter all over the fruit. Roll out the pastry to fit into the pan (about 2"-3" larger than the pan) and tuck the edges in. Cut some vents in the pastry and cover with foil and bake 35-40 mins at 350 F. lower heat to 325 F uncover and bak about another 1 1/2 hours. Cool on a rack and then invert onto a platter. Serve with sweetened whipped cream scented with lime zest,

    2. I make the recipe in Julia Child's The Way to Cook. She calls for pate brisee, which is very similar to pie dough. Her instructions and proportions are very reliable. I use this crust for most pies.

      I think you could substitute a good store-bought pie crust (preferably made with mostly butter) or puff pastry. I have seen magazine recipes that call for pre-made puff pastry, so I don't think it will make much difference. However, the oven needs to be pretty hot (425? 450?) for the puffing action to occur.

      In terms of brands, again look for one that uses butter rather than shortening.

      1 Reply
      1. re: Devon

        I also use the recipe in JC's "The Way to Cook" - not a big pastry maker and have had no trouble w/ her dough recipe. It's a great Thanksgiving twist on apple pie.

        A tip - I figured this out when I wanted to make the tarte ahead of time and transport it - but equally useful to make ahead and keep to heat up later. Make the tarte tatin according to the instructions. After you invert the tarte, wipe up the cast iron pan, put a large piece of foil inside the pan, then a piece of round parchment paper buttered on both sides. "Reinvert" the tarte into the pan. This way, the crust remains on top and doesn't get soggy. When you are ready to serve - invert again, or reheat a little and invert.

        Also - the first time I made it, I thought I'd done something wrong b/c of the way the butter and sugar looked when I heated them in the pan. Actually threw it out and did it again - and the same thing happened and it turned out perfectly. Can't remember exactly what it looks like - but if it looks "funny" to you - don't worry.

        Good luck - I'll be making it myself on Thursday morning!

      2. I've seen a recipe from a reputable author (Jacques Pepin, I think, but don't quote me on that) recommending using frozen puff pastry for this. If you do not want to make your own pastry, or not sure of your pastry making skills, this could be the way to go.

        1. I've done it w/ puff pastry before when I didn't want to make the crust and it turned out fine; of course, homemade pate brisee is better IMO though. I think Pepperidge Farm is a good all-purpose brand.

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            abdul alhazred

            try the one in julia childs mastering the art of french cooking...no puff paste and unbelievably good!

            3 Replies
            1. re: abdul alhazred

              that IS a great recipe - good, flavorful, firm apples help too - its not a recipe for macs

              much better than boring puff paste

              1. re: jen kalb

                What does "macs" mean?
                Thanks to all for the replies!

                1. re: Mari

                  Just got it - you meant Macintosh apples, I think.

            2. I use pate brisee---it's not that hard and since your pan will be inverted in the end, it won't need to look perfect.

              If you choose to go with puff pastry, which should be okay, find out if your local French bakery will supply you with a sheet. A bakery near me is happy to sell one for about $6. You have to get it home and into the freezer again immediately, though.

              The last time I bought Pepperidge Farm puff pastry, I noticed that there was no butter listed in the ingredients. So that was the last time for me.

              1. I tried a Gourmet recipe (from the March 2001 issue) a few weeks ago and it was heavenly. I didn't want to use frozen puff pastry (ewww, margarine) so I used Mark Bittman's Rich Tart Crust recipe, which I think is just pâte brisée. It worked perfectly.

                The Gourmet recipe is a little different because it calls for sweeter apples (Galas) and less sugar than your typical tarte Tatin. I found that the apple flavor was very sweet and rich, without the overload of caramel/lava flowing all over the place at the end.

                I'll be making it again with my mother for a Thanksgiving dessert--I highly recommend it and encourage you to try making your own crust. It's really not intimidating--I didn't have a food processor, so I cut the butter into the flour by hand, and it was fine.

                1. DuFour brand puff pastry is made with all butter. It's also hellaciously expensive but worth it. I find the Pepperidge Farms stuff to be a little synthetic tasting.

                  1. Claudia Fleming does individual tarts tatines in ramekins using puffed pastry. The gist is you put caramel in first then apples and then cut rounds of puff pastry slightly larger than the ramekins and place on top of apples, tucking the pastry in between the apples and the side of the ramekins. Bake at 350 for 20 minutes.

                    1. How did it turn out?