Wednesday, 18 February 2015

Tarte Tatin

When I first started this blog the very first item I mentioned was Tarte Tatin.  However I hadn't anticipated doing a blog when I first tried the recipe, so I had no photograph to post.  I did promise to make it again, at some time and then post a photo.

So today I did just that, I made another tarte tatin.  As I said in my first post, this recipe doesn't use puff pastry.  It uses a shortcrust type pastry, but with a twist.  The pastry is frozen and then shredded, or grated onto the apples.

So when it cooks the pastry is more like a crumble, or a cake, topped with the gorgeous, caramel coated apple. 

This latest version has turned out very well indeed, and tastes wonderful.  I hope you will try the recipe, it is well worth the effort.

The recipe I followed, with some additional comments, is below:
Tarte Tatin
Ingredients
For the pastry
For the filling
  • 6 Braeburn apples, peeled, cored and cut into 8-12 wedges.  You can use other firm apples such as Cox's, but I just love Braeburns
  • ¼ lemon
  • 110g/4oz caster sugar
  • 110g/4oz butter
To serve
Method
  1. Preheat the oven to 250C/500F/Gas 9.
  2. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough. Note:  I didn't have a food processor, so I crumbed the flour, butter and icing sugar between my fingertips.  Then when I achieved the breadcrumb state I added the other ingredients and mixed together. 
  3. Remove the dough from the mixer bowl and divide into two pieces. Wrap in      clingfilm and put in the freezer to chill for at least an hour.
  4. For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.
  5. Sprinkle 3/4  of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan. Note:  do not be tempted to stir the sugar at all, or it will start to crystalise.  You can add just a little water at the start if you wish to help the sugar dissove. 
  6. Place the pan in the oven and bake until the apples have softened a bit and      started to release some liquid - about 10 minutes.
  7. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press      down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.
  8. Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.
  9. Serve warm with double cream,  or vanilla ice cream.
The result of my first attempt was very good indeed.  This second attempt is, if anything even better.  Maybe that is a reflection of my confidence, since I have now been baking for about 8 months.



No comments:

Post a Comment