Gravenstein Tarte Tatin Recipe

Name: Gravenstein Tarte Tatin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tarte Tatin filling; 9-12 Gravenstein apples, peeled, cored and cut into quarters; 4 ounces butter,(1 stick); 1 cup white sugar; 1/2 cup toasted walnut pieces; 1/2 cup currants, soaked in dark rum; 1 teaspoon ground cinnamon; 1/8 teaspoon freshly grated nutmeg; 1 teaspoon lemon juice; Butter Pie Crust (makes 2); 3 cups AP flour; 1 1/2 cups butter, (3 sticks) 12 ounces I freeze the butter and grate it with a box grater.; 1 whole egg; 6 tablespoons cold water; 1 tablespoon white vinegar

Servings: persons

Tarte Tatin filling
9-12 Gravenstein apples, peeled, cored and cut into quarters
4 ounces butter,(1 stick)
1 cup white sugar
1/2 cup toasted walnut pieces
1/2 cup currants, soaked in dark rum
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon lemon juice
Butter Pie Crust (makes 2)
3 cups AP flour
1 1/2 cups butter, (3 sticks) 12 ounces I freeze the butter and grate it with a box grater.
1 whole egg
6 tablespoons cold water
1 tablespoon white vinegar

1
Prepare the apples by peeling, coring and cutting into quarters.Add the lemon juice and toss. Add the cinnamon and nutmeg and toss.
2
In a heavy 9 inch cast iron skillet melt 4 ounces of butter and add the sugar. Swirl around until the sugar starts to caramelize. Add the apples by cramming as many as possible around the sides and filling the whole pan with apple quarters arranging them like soldiers..
3
As the apples cook in the caramel they will shrink so have some extras to fill in the spaces. With small tongs turn the apple slices to coat both sides with the foaming caramel. This will take about 15 minutes.
4
Remove from the flame and sprinkle the toasted walnuts and the rum soaked currants that have been drained over the apples.
5
MAKE THE CRUST: In a large bowl add all ingredients and mix. Shape into 2 disks.The recipe makes two disks so you can freeze one or use it for another tarte.
6
Roll out one disk into tarte crust. I use two pieces of plastic wrap and roll out a crust that is about 2 inches in diameter larger that the tarte pan.
7
Drape the crust over the tarte and tuck in the edges. Place the pan on a baking sheet and bake in a 400 degree oven for about 25 minutes. (watch to make sure it doesn't burn)
8
Remove from oven and let cool for about 15 minutes. Use a little knife and make sure the crust is not stuck to the pan. Place a plate over the pan and in a deft and quick movement invert the pan onto the plate while holding the pan very securely.

1688

kcal

Calories

115

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Tarte Tatin filling, 9-12 Gravenstein apples, peeled, cored and cut into quarters, 4 ounces butter,(1 stick), 1 cup white sugar, and more.

Yes, Gravenstein Tarte Tatin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gravenstein Tarte Tatin

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