Tarte Tatin Bundt #BundtBakers

This classic French Pastry is normally made in a cast iron skillet for a beautiful rustic presentation.  I baked it up in a Bundt Pan and was thrilled with the results.  A handful of ingredients turn into a gorgeous and elegant dessert.

Join the Bundt Bakers today as we share French Cake and Pastry inspired Bundts........

This theme, chosen by Lara of Tartacadabra, was the hardest I have had since joining this group several years ago.  It was very difficult finding a French Cake or Pastry that would lend itself to being placed into a Bundt form.

I almost gave up but....I do love a challenge....so I kept plugging away looking in cookbooks and on line for inspiration.  When I came across a Tarte Tatin that is normally cooked in a skillet I thought it would be the best shot I had at making a successful Bundt application.

I started by buttering my bundt and sprinkling it with brown sugar.

Nestled in my apples.

Rolled out a sheet of thawed frozen puff pastry and cut it into thirds.

Fold the pastry all around the apples.  Pushing it down and around the sides.

Brush it generously with beaten egg, especially at the seams.

And bake until the pastry is a gorgeous golden brown and the apples are fork tender.

Turn it out of the pan immediately so the caramel doesn't harden and stick.

Enjoy warm with a scoop of vanilla ice cream.

Let's see what the others were inspired to create.

• Almond-Brown Butter Bundt Cake by Katin špajz
• Baba Rum Bundt Cake by Merce's Cake
• Brioche Bundt Cake by I love Bundt Cakes
• Bundt Cake Quatre-Quarts Breton by Patyco Candybar
• Chez Panisse Almond Bundt by Sweet Sensations
• French Opera Bundt Cake by Tartacadabra
• Île Flottante (Floating Island) Bundt by Food Lust People Love
• Quatre-Quart Bundt Cake by Sneha's Recipe
• Tarte Tatin in a Bundt Pan by A Day in the Life on the Farm
• Tropézienne Bundt Cake by Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

#bundt, #pastry, #puffedpastry, #apples, #tarts,

Desserts, Pastry, Fruit

French Fusion

Yield: 1 TartAuthor: Wendy KlikPin it

Tarte Tatin in a Bundt Pan

prep time: 15 minscook time: 40 minstotal time: 55 mins

This classic French Pastry is normally made in a cast iron skillet for a beautiful rustic presentation. I baked it up in a Bundt Pan and was thrilled with the results. A handful of ingredients turn into a gorgeous and elegant dessert.

ingredients:

4 large, firm, crisp apples (I used Jazz), peeled, cored and quartered

6 T. butter, room temperature

2/3 c. brown sugar

1 sheet  frozen puff pastry, thawed per package directions

1 egg, beaten

instructions:

Spread the butter on the bottom and halfway up the sides of a bundt pan.  Sprinkle with the brown sugar, to cover.  Nestle the apples in the bottom of the bundt, overlapping if necessary.

Roll the pastry out and separate into thirds, lengthwise.  Place the strips over the apples, tucking it around the sides and  covering the apples completely.  Brush the pastry with the egg, paying special attention to the seams where the pastry seams meet.

Place into a preheated 375* oven and bake for 30-40 minutes until pastry is golden brown and the apples are fork tender.  Remove from oven and turn onto a serving platter.  Let cool slightly. Serve warm with a scoop of ice cream, if desired.

NOTES:

Adapted from a recipe found at the NY Times.

https://adayinthelifeonthefarm.blogspot.com/2018/11/tarte-tatin-bundt-bundtbakers.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator