SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 308.1
  • Total Fat: 12.1 g
  • Cholesterol: 30.5 mg
  • Sodium: 300.6 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.0 g

View full nutritional breakdown of Tarte Tartin calories by ingredient
Report Inappropriate Recipe

Tarte Tartin

Submitted by: JDLANDER

Introduction

An amazing dessert with a flaky buttery crust topped with carmelized apples. Not exactly low cal, but it did come from Oct. 2008 Cooking Light p. 128 An amazing dessert with a flaky buttery crust topped with carmelized apples. Not exactly low cal, but it did come from Oct. 2008 Cooking Light p. 128
Number of Servings: 8

Ingredients

    Crust:
    1 c. flour
    1 Tbsp. sugar
    1/2 tsp. salt
    6 Tbsp. butter, chilled and cut into small pieces
    2 Tbsp. ice water
    Filling:
    9 small gala apples
    1 Tbsp. fresh lemon juice
    1/4 tsp. salt
    2 Tbsp. unsalted butter
    3/4 c. sugar

Directions

To prepare crust, compbine flour, sugar, and salt in a food processor; pulse until combined. Add 6 Tbsp. chilled butter; pulse until mixture resembles coarse meal. Add 2 Tbsp. ice water, adn pulse until mixture forms clumps. Gently press dough into a 6 in. curcle on heavy-duty plastic wrap; cover and freeze 30 in.

To prepare filling, combine apples, juice and salt in large bowl, tsooing to coat. Melt 2 Tbsp. butter in 9 1/2 in cast iron skillet or other pan that can go on stovetop and in oven. Add 3/4 c. sugar to pan; cook 4 min. or until golden brown, stirring constantly. Remove pan from heat. Arrange half of apples, round side down, ina circular pattern over sugar mixture in pan. Top with remaining apples, rounded side up. Cook over medium heat 15 min. Remove from heat; let stand 15 min.

Preaheat oven to 400. Working quickly, roll dough into an 11-in. circle on a heavily floured surface. Place dough over apples; fold edges under.. Cut 4 (1-in.) slits into top of pastry using a sharp knife. Bake at 400 for 40 min. or until crust is lightly browned. Remove from oven let stand 5 min. Place a plate upside down on top of pan. Carefully invert tart onto plate. SErve warm. yield: 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JDLANDER.






Great Stories from around the Web


Rate This Recipe