Tomato Tarte Tatin

1
Pam Stewart

By
@gigi2six

My dear friend from High School (we have been friends for 47 years) found this recipe on the Bon Appetit website and passed it on to me. Last night we made this WONDERFUL dessert together and received great reviews.We had a great time trying this new recipe together it was WELL WORTH THE EFFORT!! Thank you Patti and Tom for a wonderful evening and a delightful Anniversary Dinner! You made our 42nd Wedding Anniversary quite an occasion!

Rating:

★★★★★ 1 vote

Prep:
20 Min
Cook:
1 Hr 15 Min

Ingredients

  • 1 3/4 lb
    plum tomatoes ( 8 large)
  • 3 Tbsp
    butter, unsalted room temp.
  • 3/4 c
    sugar
  • 1 tsp
    vanilla extract
  • 1
    frozen puff pastry sheet ( half of 17.3 oz. package) thawed, corners cut off to make a very rough 9 to 10 inch round
  • ·
    lightly sweetened whipped cream

How to Make Tomato Tarte Tatin

Step-by-Step

  1. Preheat oven to 425 degrees. Bring large saucepan of water to a boil. cut shallow X in the bottom of each tomato. Add 4 tomatoes to boiling water. Blanch just until skins at X begin to peel back, 15 to 30 seconds. Using a slotted spoon, transfer blanced tomatoes to a bowl of icewater to cool quickly. Repeat with remaining tomatoes. Peel tomatoes. Cut out cores, halve lengthwise and remove seeds.
  2. Spread butter over the bottom of a 9 1/2 inch, 2 to 3 inch deep ovenproof skillet. Sprinkle 3/4 cup sugar over butter (it will look like too much sugar but it is not). Arrange tomato halves, rounded side down and close together, in concentric circle in skillet to fill completely.
  3. Plce skillet over medium heat. Cook until sugar and butter are reduced to a thickly bubbling, deep amber syrup (about 1/4 inch deep in the bottom of skillet) You may have to move the tomatoes occssionally to prevent burning, (this step can take from 25 to over 30 minutes be patient). Remove skillet from heat and drizzle vanilla over tomatoes. Top with pastry. Using knife to tuck in edges of pastry. Cut 2 or 3 small slits in pastry. Place skillet in oven and bake tart until pastry is deep golden brown, about 24 minutes.
  4. Cool tart in skillet for 10 minutes. Cut around sides of skillet to loosen pastry. Place large platter over skillet. Using oven mitts or hot pads, hold skillet and platter firmly together and invert, allowing tart to settle on the platter. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged.
  5. Serve tart warm of at room temperature with whipped cream

Printable Recipe Card

About Tomato Tarte Tatin

Course/Dish: Pies Other Desserts



Leave a Comment

20 Portobello Mushroom Recipes

20 Portobello Mushroom Recipes


The portobello mushroom is one of the most popular varieties of mushrooms in the world. Known as natural cancer-fighters and providing numerous health benefits, so portobellos are a tasty addition to your diet. Whether you are going low-carb, want to partake in Meatless Monday, or are on a plant-based diet, portobellos will become a staple […]

19 Sweet Peach Recipes to Make this Summer

19 Sweet Peach Recipes to Make this Summer


Sweet, juicy and full of bright summer flavor, we love peach recipes! From cobblers to grilled peaches to pies, you can never have enough peaches during the summer. These peach recipes showcase our favorite seasonal fruit and will have everyone coming back for thirds!

13 Recipes To Make in Your Smoker This Summer

13 Recipes To Make in Your Smoker This Summer


Recently, smokers have risen in popularity. They are an investment, though. So if you own one, it’s worth using it as much as possible. We know it’s good for ribs and a pork roast, but you can light the smoker for other recipes too. From appetizers to the main meal, sides, and desserts, there’s a […]