I can’t speak French, but I sure can eat and enjoy it! LOL

Tink

*When I dream, I cook and bake like an artist!*

Grand Marnier Apple Tarte Tatin

INGREDIENTS
Crust:
1 1/2 cups flour
1/2 teaspoon kosher salt
1 tablespoon sugar
10 tablespoons cold unsalted butter, cut into small pieces
4-5 tablespoons ice water
4 ounces orange marmalade, melted

Filling:
8 golden delicious apples, peeled and cored
4 tablespoons unsalted butter
1 cup sugar
2 tablespoons Grand Marnier, Calvados or orange extract
4 ounces orange marmalade

INSTRUCTIONS
Crust:
STEP 1 – Place flour, salt and sugar in bottom of a food processor.
STEP 2 – Pulse until combined.
STEP 3 – Toss butter pieces carefully in processor bowl to coat.
STEP 4 – Turn on processor or pulse until pieces are the size of baby peas.
STEP 5 – Add water and process for a few seconds until dough just starts to come together.
STEP 6 – Remove dough and place on lightly floured surface.
STEP 7 – Smear with heel of hand to incorporate loose flour and give flaky texture to dough. Do not overwork.
STEP 8 – Gather up dough quickly into flat disk shape and place in refrigerator for about 1/2 hour.

Preheat oven to 400°F.
STEP 1 – Roll out dough and fit into tart pan that has been generously buttered and floured.
STEP 2 – Line with foil and fill with uncooked beans or pie weights.
STEP 3 – Place in hot oven for about 20 minutes, and then remove foil and beans.
STEP 4 – Cook until pastry is golden brown.
STEP 5 – Brush pastry with marmalade to seal.

Preheat oven to 400 F
STEP 1 – Thinly slice 4 apples and place in saucepan with 2 T butter and 1/2 cup sugar.
STEP 2 – Cook for about 10 minutes until apples are soft, stirring occasionally.
STEP 3 – Add orange extract. Smash with a fork.
STEP 4 – Spread on top of pastry evenly.
STEP 5 – Slice remaining apples and place on filling in concentric circles.
STEP 6 – Sprinkle remaining 1/2 cup sugar on top of apples and dot with remaining 2 T butter.
STEP 7 – Cook in 400°F oven for about 40 minutes or until apples are softened and slightly caramelized.
STEP 8 – Melt marmalade with extract and brush all over top of tart.