Monday, 11 July 2011

Tarte tatin!

If you have this image of tarte tatin as being this complicated French pastry dish that you wouldn’t dare make at home, this recipe will change your mind!

You don’t need any fancy ingredients, although if you have a vanilla pod, throw in the seeds! Cinnamon is optional but I think it gives it that gastronomical edge!

·         200g puff pastry (plus some flour for dusting)
·         4 eating apples
·         A squeeze of lime
·         100g caster sugar
·         100g butter
·         1 tsp ground cinnamon

Preheat the oven to 200C. Roll out and cut the puff pastry sheet to match the size of your pan, so that it fits perfectly over the top. Your pan must be suitable for use in the oven, so nothing with a plastic handle!

Peel, core and slice the apples in half. As soon as you’ve done each one, place in a bowl of water and lemon juice so they don’t go brown!

Melt the butter with the sugar in the pan over a low heat, stirring occasionally so nothing sticks! Increase the heat slightly once its blended and simmer for a few minutes until the mixture turns a golden-brown caramel colour but this will remain fairly frothy in consistency.

Very carefully, place the apples in the pan as snugly as possible, as they do shrink! Leave to simmer in the caramel for 15-20 minutes.

Once the apples have shrunk slightly and turned a slightly golden colour, leave to cool for a few minutes. Place the pastry over the top, use a wooden spoon to even out the surface and tuck in the edges! Place in the oven for 20 minutes, or until it looks something like this;

Take out and leave for a couple of minutes before very carefully turning out the tart onto a big plate, preferably with edges so the caramel doesn’t ooze out! Be very careful when doing this and always wear protective gloves and have a tea towel over your arm to prevent splashing! Decorate with icing sugar or some grated nuts!

Et voila!

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