Preparing a Tarte Tatin in this way guarantees a crisp and flaky crust. Unlike traditional Tarte Tatin recipes, the puff pastry crust is baked separately from the caramelized apples. The basket-shaped puff pastry crust is made ahead of time and filled right before serving.

In addition to looking spiffier than the typical brown disk, I think this method is also easier and more foolproof. Unmolding a traditional Tarte Tatin can end in disaster if it decides to remain glued to the skillet. Still delicious, but not pretty.

A vol-au-vent is a hollow puff pastry shell meant to contain a sweet or savory filling. Vol-au-vents tend to be more diminutive in scale than this 8-inch tart and are usually served in appetizer or hors d’oeuvre form. French for “flight of the wind,” the puff pastry crust lives up to its name as a light and airy nest for the golden brown apples and buttery caramel.

recipe adapted from Sherry Yard’s Desserts by the Yard

Tarte Tatin in Vol-au-Vents

makes two 8-inch Tarte Tatins, about 8 servings

Ingredients:

two 8-inch puff pastry squares, preferably all-butter
one lightly beaten egg (for egg wash)

6 tablespoons unsalted butter
3/4 cup granulated sugar
2 tablespoons brown sugar
6 apples, peeled, split in half lengthwise, cored, and quartered
1/2 cup heavy cream (optional)
1 teaspoon fresh lemon juice

Notes:

• Until I mess around with homemade puff pastry, I’ll be using Trader Joe’s all-butter puff pastry. Containing two 8-inch squares (with a bit of trimming), additional rolling is unnecessary for this recipe. Less rolling = more puff.
• The original recipe recommends Fuji apples.

Puff Pastry Crust Directions:

Preheat Oven    400ºF / 205ºC with a rack in the middle of the oven

Prepare a half-sheet pan or cookie sheet lined with parchment paper.

Shape the Puff Pastry
                Using a paring knife, cut a 3/4-inch frame around the
                puff pastry, such that 2 opposing corners are still
                attached to the center.

                Lift one unattached corner and fold to the opposing
                corner.

                Repeat with the opposing unattached corner to finish.

Dock            Using a fork, prick or dock the center of the puff
                pastry (Trader Joe's puff pastry comes pre-docked).

Glaze           Glaze the tops of the borders with the lightly beaten
                egg. Keep the egg wash from dripping down the sides to
                allow the pastry crust to fully rise in the oven.

Bake            400ºF / 205ºC for 15 minutes. Lower the heat to
                350ºF / 175ºC, rotate the baking sheet, and bake for
                another 15 to 20 minutes, until the puff pastry crust
                is well-browned.

Cool            Let the puff pastry crust cool completely on a wire
                rack before filling.

Caramelized Apple Filling Directions and Tarte Tatin Assembly:

1. Make the Caramelized Apple Filling. Heat a large skillet over medium heat and melt the butter. Continue cooking the butter until lightly browned. Remove from the heat and sprinkle the sugars evenly on the skillet. Arrange the apples in a tight circular pattern on the skillet, cut side down.
2. Return the skillet to medium-high heat and cook for about 12 minutes. Using tongs or a spatula, turn the apples onto the other cut side and cook for another 12 to 15 minutes, until the apples are a deep golden brown.
3. Remove the apples, leaving the caramel in the skillet. Add the heavy cream, if using, and the lemon juice to the caramel. Lower the heat to medium-low and whisk continuously to deglaze. Cook for another 1 to 2 minutes, until the caramel is thickened and warm.
4. Assemble the Tarte Tatin. Place rows of apples in the puff pastry, about eight to twelve slices for each puff pastry crust.
5. Spoon the caramel over the apples or serve on the side. Slice the Tarte Tatin into serving portions and serve while still warm.

This is a post from Apple Pie, Patis, and Pate
Tarte Tatin in Vol-au-Vents

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Flavors don’t have to be big and bold all the time. Subtlety has its merits but when using rose essence, a light hand is very necessary. It can easily turn the simplest desserts into a mouthful of potpourri — you don’t want to end up with food more appropriate in the bathroom than on a dinner table.

Rose water is available in Indian and Middle Eastern grocery stores. I found a French version (photo below) in a local gourmet shop for a reasonable price. It is primarily used in desserts and sweet cold drinks.

Rose water accentuates. Its barely-there presence perfumes crave-worthy treats such as gulab jamun and Turkish Delight. You may also find it as an optional ingredient in madeleines and marzipan.

recipe adapted from Godiva

Chocolate Rose Water Ganache Tart

makes one 9- or 10-inch tart, about 6 to 8 servings

For the Chocolate Tart Dough:

Ingredients                  Volume          Ounces          Grams
all-purpose flour             1 1/3 cups          6.0          170
unsweetened cocoa powder          6 tbsp          1.3           36
salt                          pinch

unsalted butter, softened        12 1/2 tbsp      6.2          177
granulated sugar                  7 tbsp          3.1           88
large egg yolk                    1
heavy cream                   1 1/2 tsp

Equipment:

• 9- or 10-inch tart pan with a removable bottom

Chocolate Tart Dough Instructions:

Mix             Sift together the flour, cocoa powder, and salt.

                In a separate bowl, mix together the butter and sugar
                with a rubber spatula only until thoroughly
                incorporated. Add the egg yolk and cream and continue
                mixing until well-blended.

                Add the flour and cocoa powder mixture and continue
                mixing only until the dough is thoroughly moistened.

                Turn onto a lightly floured work surface and shape
                into a disc. Cover tightly with plastic wrap.

Refrigerate     At least 1 hour

Roll Out        Let the tart dough warm for about 10 to 15 minutes at
                room temperature, until malleable but still slightly
                chilled.

                On a lightly floured work surface, dust the top of the
                tart dough with flour. Using a rolling pin, roll once
                from the center and away from you and once again from
                the center towards you. 

                Rotate the dough one-eighth of a turn and keep rolling
                in this manner to maintain a round shape. The tart
                should be about 12 to 13 inches in diameter and 1/8 of
                an inch thick.

Line Tart Pan   Chill the tart dough if it seems too soft to handle.

                Gently lay the rolled dough in the tart pan and begin
                flattening from the center towards the sides. Ensure
                that the dough is in full contact with the pan to
                minimize air pockets.

                Flare out excess tart dough and pass a rolling pin
                over the top to trim the edges.

Refrigerate     At least 30 minutes

Preheat Oven    350ºF / 175ºC

Blind Bake      350ºF / 175ºC for 18 to 22 minutes, until the tart
                crust is dry to the touch. Let the crust cool
                completely before filling with the ganache.

For the Chocolate Rose Water Ganache:

9 ounces / 255 grams semi-sweet or bittersweet chocolate, finely chopped
3 tablespoons unsalted butter, softened
3 tablespoons light corn syrup
pinch of salt
1 cup heavy cream
1 1/2 tablespoons rose water

Chocolate Rose Water Ganache Directions and Tart Assembly:

1. Combine chocolate, butter, corn syrup, and salt in a bowl. In a small saucepan, bring the heavy cream to boil over medium-high heat. Pour the hot cream over the chocolate mixture.
2. Using a rubber spatula, stir gently in a circular motion from the center and work your way outwards. Stir in the rose water.
3. Pour the warm ganache in the cooled tart crust. Refrigerate for about 30 minutes or until the ganache is set but still shiny.
4. Cut into wedges and serve with fresh raspberries.

Bow shika wow wow.

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Marcella Hazan reassures in her trademark impassioned tone, “Only an active campaign of sabotage could ruin it,” as if to say, “You can’t possibly screw this up, you donkey.” With that in mind, I’ve never had as much confidence in trying out a new recipe.

She insists on using Bosc or Anjou pears and singles out Bartlett pears as a mediocre choice. Even with that little tidbit, this pear tart recipe still ranks high on my list of Unfussy and Easy Recipes with High Payoff. It’s the first thing I think of whenever pears are in season.

Before baking, do top with the optional cloves, or failing that, maybe a cinnamon stick or two. The addition of whole spices adds so much with so little effort.

recipe adapted from Marcella Hazan’s Essentials of Classic Italian Cooking

“A Farm Wife’s Fresh Pear Tart”

makes one 9-inch tart, about 6 servings

Bosc, Red Anjou, and Green Anjou Pears

Equipment:

a 9-inch round cake pan, greased with butter and dusted lightly with bread crumbs

Ingredients:

2 eggs
1/4 cup milk
1 cup granulated sugar
pinch of salt
1 1/2 cups all-purpose flour
2 pounds fresh pears, preferably Bosc or Anjou (about 5 to 6)

butter for dotting the tart
12 whole cloves (optional)

Instructions:

1. Preheat the oven to 375ºF/190ºC with a rack in the upper third of the oven.
2. Peel the pears, cut in half lengthwise, and core to remove the seeds. Slice the pear halves into thin slivers.
3. Beat the eggs and milk in a bowl. Add the sugar and a pinch of salt and continue beating until well-blended.
4. Add the flour to the eggs and milk. Mix to form a thick cake batter.
5. Add the pears to the batter and mix gently until the slices are evenly coated. Deposit the batter in the greased and dusted cake pan.
6. Top evenly with small pieces of butter and whole cloves (if using).
7. Bake at 375ºF/190ºC for about 50 minutes, or until the top is well-browned.
8. Let the pear tart cool in the pan for at least 15 minutes before unmolding.
9. Remove and discard the whole cloves (if using) before serving. Serve warm or at room temperature.

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