Brown Butter Apple Tarte Tatin Cake - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Brown Butter Apple Tarte Tatin Cake (/showthread.php?tid=23398) |
Brown Butter Apple Tarte Tatin Cake - Roxanne 21 - 10-14-2006 Issue 59 Page 49 Makes one 9 or 10"cake; Total time 1 1/2 hours BROWN BUTTER APPLE TARTE TATIN CAKE For the apples-- Simmer; off heat; stir in: 1/2 cup sugar 3 T. water 1 tsp fresh lemon juice Pinch of salt 2 TBS heavy cream 1 TBS unsalted butter 1 TBS dark rum, optional 1/2 tsp vanilla extract Arrange in caramel: 3-4 Granny Smith apples, peeled, cored, and quartered (I sliced into eighths because DH likes his apples a little more mushy) For the cake--- Melt and Brown: 1 stick unsalted butter Whisk together; Add: 1 cup sugar 1 cup Granny Smith apple, grated (1 apple) Browned butter 2 eggs Minced zest of 1 lemon 1 cup all-purpose flour 3/4 tsp table salt 1/2 tsp baking powder 1/4 tsp ground ginger 1/4 tsp ground cardamom Dust with: Powdered sugar Preheat oven to 350 degrees Simmer 1/2 cup sugar, water, lemon juice and salt for the apples in a 9 or 10" skillet over medium heat (I used my cast iron skillet). Cook, swirling the pan, until mixture is golden, 6-8 minutes. Off heat, carefully stir in the cream (caramel with sputter), butter, rum and vanilla; cool slightly. Arrange apples in the caramel, packing the pieces tightly (they shrink during cooking); set aside. Melt butter for the cake in a saucepan over medium-low heat. Cook until milk solids turn brown, about 5 minutes, swirling the pan often. Set browned butter aside to cool slightly. Whisk 1 cup sugar, grated apple, browned butter, eggs, and zest in a bowl. Add flour, salt, baking powder and spices; whisk just to blend. Place the skillet on a baking sheet, spread batter over apples in the skillet and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool 10 minutes, then invert onto a serving platter. Dust warm cake with powdered sugar before slicing. If desired, serve with raisin sauce and whipped cream. RAISIN SAUCE MAkes 1 cup Total time 15 minutes Simmer: 3/4 cup apple juice 3/4 cup raisin (dark or golden) 1/3 cup sugar 1 cinnamon stick 6 whole cloves Juice 1/2 lemon Pinch of salt Combine; Whisk in and add: 1 TBS dark rum or apple juice 2 tsp cornstarch 2 TBS unsalted butter Simmer apple juice, raisins, sugar, spices, lemon juice anad salt for the raisin sauce in a saucepan over medium heat for 10 minutes. Combine rum and corstarch in a dish, then whisk into simmering sauce: cook until thickened, 2-3 minutes. Remove from heat, add butter and stir until melted. I made this a few weeks ago---it will be a nice comfy autumn dessert for you guys. The raisin sauce was a nice addition to the cake--didn't need the whipped cream but I'm sure that would be nice as well. I often have dessert type things around because the neighborhood security patrol will stop in for a coffee break and whatever goodie might be sitting around. Most things are gobbled up in no time-- DH loved this dessert, great following a lightish type meal. Can't remember what I had for dinner but it was a nice ending. Lorraine--did you make this yet??? You mentioned it along the way--would be wonderful in Canada with your cold temps!!! |