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Tea-Flavored Tarte Tatin (Tarte Tatin au Thé)

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Introduction

Discover the delightful fusion of classic tarte tatin with a unique twist—tea-flavored pastry. This innovative dessert brings together traditional French baking with a touch of tea’s comforting flavor, creating an extraordinary experience that both honors its origins and introduces a novel taste sensation.

Tips for this recipe

– Ensure the puff pastry is properly thawed if store-bought to avoid shrinkage during baking.
– Use butter at room temperature to create a smooth, even layer in your caramelized apples.
– Slowly incorporate tea into sugar for an intense infusion without burning the mixture.

Why you will love this recipe

Tea-Flavored Tarte Tatin is not just a dessert; it’s an adventure in flavor that delights the palate with its subtle tea undertones against the rich, buttery backdrop. Its homage to classic French cuisine while embracing global influences makes for a comfortingly familiar yet refreshingly innovative treat.

Ingredients

– 8 ounces (240 grams) puff pastry, homemade or store-bought
– 1 stick (4 ounces; 115 grams) unsalted butter
– 2 tablespoons (15 grams) vanilla tea, preferably Vanille Impériale from Mariage Frères
– 1 teaspoon pure vanilla extract
– 1 cup (150 grams) sugar
– 6 to 8 medium apples, peeled, cored, and quartered

Adviced equipment

– Pie dish: Essential for baking this tarte tatin. Its deep bowl is perfect for holding caramelized apples while ensuring even cooking.
– Heavy-Duty Pie Pan: If you’re planning to make a larger batch or your pie dishes are limited, this pan is an excellent alternative. It can handle the weight of the puff pastry and ingredients efficiently.

History of the recipe

The Tarte Tatin has its roots deeply entrenched in French culinary tradition. Originating from the accidental discovery by Saint Thérèse Normandin at her sister’s convent, this upside-down pastry has become a symbol of innovation within classic baking practices. This tea-infused variant pays homage to that history while bringing forth an exciting new chapter in the culinary world, showcasing how traditional dishes can evolve by incorporating global influences like the unique flavor profile introduced by vanilla tea.

Fun facts about this recipe

– Tea has been a staple in many cultures for centuries, offering more than just relaxation; it adds complexity to food as well. The choice of using Vanille Impériale is particularly interesting since it represents the pinnacle of French vanilla beans with its rich aromatic qualities and floral notes that blend beautifully with the apples and buttery pastry crust.
– While Tarte Tatin itself doesn’t involve tea, this variant takes inspiration from global culinary practices to create a dessert that celebrates cultural intersections in the realm of baking. The incorporation of vanilla tea not only offers an unexpected twist but also symbolizes how international flavors can be harmoniously blended with traditional recipes, opening new doors for gastronomic innovation and discovery.

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Tea-Flavored Tarte Tatin (Tarte Tatin au Thé)

Tea-Flavored Tarte Tatin (Tarte Tatin au Thé)

amanda

Equipment

  • - Pie Dish: Essential for baking a Tarte Tatin; holds caramelized apples perfectly while ensuring even cooking.

  • - Heavy-Duty Pie Pan: Excellent choice, ideal for larger portions or when pie dishes are limited.

Ingredients

  • About 8 ounces (240 grams) puff pastry, homemade or store-bought

  • 1 stick (4 ounces; 115 grams) unsalted butter

  • 2 tablespoons (15 grams) vanilla tea, preferably Vanille Impériale from Mariage Frères

  • 1 teaspoon pure vanilla extract

  • I cup (150 grams) sugar

  • 6 to 8 medium apples, preferably a sweet firm apple such as Gala or Golden Delicious, peeled, cored, and quartered

Instructions

1

Instruction 1

1. The tart can be made in a tarte Tatin pan (available in specialty shops), or a 9- to 10-inch (24- to 26-cm) cast-iron skillet (a great pan for this tart), or other heavy, ovenproof skillet. (This is not a recipe that demands extraordinary precision.)
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Instruction 2

If you've got a pan that is slightly larger or slightly smaller, you can adjust the number of apples by eye as you go along.) Working on a well-floured counter, roll out the puff pastry until it is 1/8 inch (3 mm) thick, then cut out a round that is about 1 inch (2.5 cm) larger in diameter than the pan you'll be using.
3

Instruction 3

Slide the rolled-out dough onto a parchment-lined baking sheet, prick it all over with the tines of a fork or the tip of a paring knife, cover with plastic wrap, and chill until needed. (The dough can remain in the refrigerator for 1 day.)
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Instruction 4

2. Line a sieve with a single layer of moistened cheesecloth and set the sieve over a bowl. Melt the butter in a small saucepan, then pull the pan from the heat and stir in the tea and vanilla extract. Allow the tea to infuse for 1 minute, then strain the flavored butter into the bowl; discard the tea leaves.
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Instruction 5

3. Center a rack in the oven and preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
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Instruction 6

4. Use a pastry brush to cover the sides of the tart pan with some of the vanilla butter, then coat the sides with some of the sugar. Pour the remaining butter into the pan and sprinkle the remaining sugar over the butter. Arrange a single layer of apples, rounded (peeled) side down, in closely packed concentric circles.
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Instruction 7

The apples will shrink as they cook, so make sure to get as snug a fit as you can. It might be necessary to custom-cut a few of the apple quarters to fill odd spaces. If you want a second layer of apples (a second layer will give you a higher tart), cut the remaining apple quarters lengthwise in half (or peel and core as many additional apples as you need and cut the apples into eighths) and build another layer with them. Don't worry about arranging them neatly—this layer will never be seen.
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Instruction 8

5. Set the pan over medium heat and cook until the sugar caramelizes to a deep golden brown color, about 20 minutes. (Don't go too far from the stove—you may have to adjust the heat to keep the sugar from burning.) Pull the pan from the heat and place it on the parchment-lined baking sheet.
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Instruction 9

6. Using a wooden spoon, press down gently on the apples and, if necessary,nudge them a bit to fill any gaps you see. Put the puff pastry circle over the apples, tucking the edges in very loosely.When you tuck, you may have to double the pastry over on itself, and that's OK. It's also OK if some of the pastry overlaps the rim of the pan; it will shrink to the right size as it bakes. Slide the baking sheet into the oven and bake the tart for 30 to 40 minutes, or until the pastry is puffed and, most important, golden.
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Instruction 10

7. Moving with speed and conviction—this isn't an operation for a timid slowpoke—cover the pan with a large serving plate and invert the tart onto the plate; remove the pan. If any of the apples have stuck to the pan (as some usually will), gently loosen them from the pan with a small metal spatula and reunite them with their companions. Allow the tart to cool for 10 minutes or so before serving, or wait until it is only just warm.
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