Tuesday, October 2, 2012

Fall and Barefoot Contessa Apple Tart Tartin

I just love fall...So many good flavors and the smell...Ahhh the smell!! Every year I find a way to host a halloween and Thanksgiving at my house. It's just  a great opportunity to bake great flavors.

I already have a list of things I bookmarked that I want to do this year! The hard thing is to diet while doing it. Me and hubby started to eat healthy and exercise....Insanity its definatelly INSANE. Crazy workout that will have us drenched in sweat by the first 15 minutes. But all in all, its kinda of fun, since we doing together,  I get to make fun of him and he does the same. We even manage to get dear baby to join the fun.

Enough said, I baked this Tart a couple weeks ago and I'm not gonna lie that I wasn't happy with the results at all. I love Ina , and I was kinda disapointed. The cake part was very dry, and the juices just wasnt enough to get the cake nice and moist. Maybe I did something wrong, since Ina never disapoints. If you try this recipe, please let me know how yours came out!!!

Barefoot Contessa's Apple Cake "Tatin"

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
  • 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
  • 1 3/4 cups granulated sugar, divided
  • 2 extra-large eggs, at room temperature
  • 1/3 cup sour cream
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • Confectioners' sugar
Preheat the oven to 350 degrees F.

Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.