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Printer Friendly Recipe
Tarte Tatin
Chef Richard Warkel
Serve with Joseph
Phelps Vineyards Eisrébe
By putting the tropical twist of the pineapple in with this
very traditional dish, we have a perfect pairing for the
Eisrebe. This wine screams of tropical fruits and lychee!
The rich and delicious wine highlights the caramel mixture
in this dessert, while the spices in the tarte tame some
of the viscosity of the lavish wine.
| For the dough: |
1½ cup |
all-purpose flour |
7 Tbsp. |
cold unsalted butter, cut into bits |
2 Tbsp. |
cold vegetable shortening, cut into bits |
1 Tbsp. |
sugar |
1½ cup |
salt |
3-5 Tbsp. |
ice water |
| For the filling: |
| 1 ea. |
stick (1/2 cup) unsalted butter |
| 1 cup |
sugar |
| 4 ea. |
3-inch strips of lemon zest removed with a vegetable
peeler |
| 3 ea. |
3-inch cinnamon sticks, halved |
| 5 ea. |
large Golden Delicious apples (about 3 pounds), peeled,
cored, cut into ¼” slices and quartered |
| 1 ea. |
large pineapple, peeled & cored, cut into ¼” slices
and quartered |
| 2 Tbsp. |
fresh lemon juice |
| |
Crème fraîche |
In a large heavy skillet melt the butter over moderately
high heat, stir in the sugar, the zest and the cinnamon
sticks. Boil the mixture for 1 minute. Stir in the apples
and pineapples, and cook the mixture, stirring frequently,
for 30 minutes, or until the apples are glazed and the
syrup is beginning to thicken. Discard the zest and the
cinnamon sticks, add the lemon juice and cook the mixture
over high heat for 10 minutes, or until the syrup is almost
completely evaporated and the apples are tender and a rich
golden brown. Spoon the
filling into an 11 x 2 inch (1
1/2-quart capacity) glass pie plate, tamping the fruit
down with a metal spatula.
Make the dough:
In a large bowl blend the flour, butter, shortening, sugar
and salt until the mixture resembles meal. Add 3 tablespoons
of ice water, toss the mixture until the water is incorporated,
adding as much of the remaining water as is necessary to
form a dough. Form the dough into a ball, dust it with
flour, wrap in wax paper and chill it for 1 hour.
Preheat the oven to 425°F.
On a lightly floured surface roll out the dough into a round
slightly larger than the pie plate and drape it over the
filling. Tuck the dough down inside the edge of the pie plate
and prick it in 4 places. Bake the tart in the middle of
the oven for 20 minutes, or until the juices are bubbling
and the crust is golden. Place a large platter over pie plate.
Using oven mitts as aid, hold pie plate and platter together
tightly and invert, allowing tart to fall onto platter. Carefully
lift off pie plate. Rearrange any apples that may have become
dislodged. Cool tart 30 minutes. Serve the tart warm or at
room temperature with the crème fraîche. |
