Tuesday, 4 November 2014

Tarte Tatin


Tarte Tatin is my ultimate dessert right now. It's luxurious and fulfilling but also quite delicate  When I was younger I was a chocolate pudding lover through and through but nowadays I will always opt for a fruitier pud rather than a death by chocolate affair. 


The caramelised apples create an amazing golden colour so it looks lovely for dinner parties and celebrations. Make the most of the autumn British apples available at the moment and make this to treat yourself!

(Serves 6, takes 2 hours from start to finish)

Ingredients

Pastry:
150g flour, plus extra for dusting
100g butter, softened
25g cater sugar
2 egg yolks

Apples:
100g caster sugar
40g butter
5 Bramley apples, peeled, cored and sliced

Method

1. Preheat the oven to 200c/gas 6. For the pastry, rub together the flour and butter until it resembles breadcrumbs. Mix in the sugar. Add the egg yolks and gather in to a ball. Turn out the pastry on the a floured board and knead together for 2 mins. Chill the pastry in the fridge for 30 mins. 

2. In a frying pan, melt the butter and sugar together on low for 5 mins until thick and syrupy. Arrange the apple quarters in the frying pan and cook for 15 mins. This gives a golden colour to the apples and allows the sugar to caramelise. 

3. Roll out the pastry on a floured board to a size slightly larger than your chosen dish. Line the dish and fill with the slices of apple. Place in the oven and cook for 20 mins, then reduce the heat to 160c/gas 3 and cook for a further 20 mins. Remove front he oven, allow to cool slightly and serve while still warm. 



This dish is best served warm with a little single cream, or I chose creme Anglaise (custard!) to serve with mine this time.



Fantastique!



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