Tag Archives: apples

Tarte Tatin

The famous accidental fruit pudding that was created by the French sisters, ‘Tatin’! However, it’s acclaim didn’t really start gathering apace until it was introduced to Paris’ Maxim’s in the 1920’s. It has apparently never left the menu since. Anyway, this version is certainly not as glamorously presented as those of more practiced cooks, however it is quite delicious! The sticky, rich and golden brown caramelised apples together with crunchy, sweet pastry are just a heavenly combination. Mine never looks overly attractive – think homemade rustic rather than French elegance, but hey, its taste more than makes up for its humble appearance – just gorgeous!

What you need…

for the pastry

1 x heavy, ovenproof 23cm frying pan

210g plain flour, sifted

100g unsalted butter, cut into chunks

1 egg yolk

½ teaspoon salt

2 teaspoons caster sugar

3 tablespoons water

for the filling

90g unsalted butter

180g caster sugar

1.4kg Cox’s apples, peeled, cored and quartered

What to do…

Chuck all the pastry ingredients into your food processor and whizz until a breadcrumb consistency is reached. Tip out onto your work surface and knead for about 1 minute, until the dough is formed. Wrap in cling film and pop in the fridge for 30 minutes.

Meanwhile, make the filling: melt the butter over a low heat in the frying pan and then evenly sprinkle over the sugar. Arrange the apples snugly in circles on top of the sugar. Turn the heat up and cook for 15-20 minutes, gently bubbling the butter mixture until a deep golden caramel forms.

Let the apples cool a little.

Heat the oven to 220°c / 425°f / gas 7.

Roll out the pastry dough on a lightly floured surface, creating a circle slightly larger than your frying pan. Place the pastry over the top of the apples and tuck in the edges (work quickly so that the heat of the apples doesn’t soften the pastry).

Bake for 20-25 minutes until crisp and golden brown. Ooooh, the lovely smell of apples wallowing in loads of sugar and butter!

Stand your frying pan on a cooling rack for 5-10 minutes, allowing the tart to firm up.

To serve (with your heart in your mouth) invert the Tarte Tatin onto a serving plate, praying it comes on in one! Just so you know, mine doesn’t always come out quite in one and there might be a little apple reshuffling required! Anyway, serve hot with crème fraiche , double cream or Greek yogurt. Utterly delightful!

Inspired by…

A torn out recipe from a magazine that I’ve had in my ‘to do’ file for longer than I’ve had children!

How easy…

The making is very straightforward. However, the ‘getting out of the pan’ is a bit hit and miss for me. I shall clearly just have to persevere until I get that bit right. It doesn’t matter though! A lovely little tart it is!!!

 

Apple Roses

A lovely, almost childishly easy Autumnal dessert that is simply delightful!

Serves 6

What you need…

4 apples, cored and halved, skin on

Juice from ½ lemon

3 tablesp apricot jam

2 tablesp water (plus more for apple soak)

1 sheet of puff pastry

Cinnamon, to taste

What to do…

Preheat oven to 375ºf / 200ºc.

Put apple slices in microwave-safe bowl. Fill bowl with water and the lemon juice, making sure the apples are covered. Microwave for three minutes, until the apples are soft enough to be pliable when rolled up.

Roll out the puff pastry on a lightly floured work surface, thin enough to enable you to cut six 3-inch wide strips.

In a bowl, mix the apricot jam and water and then spoon/brush it down the centre of each strip.

Place the apple slices longways on each strip, adding more slightly overlapping slices until nearly at the end of the strip. The bottom of each apple slice should come to the middle of the strip so that when you have completed each strip, you can sprinkle the apples with cinnamon and then fold the bottom half the strip over the bottom half of the apple slices (think of the top of the apple slices being faces peeking out over the bed sheet!)

Roll up each pastry strip and place in a greased muffin tin.

Bake the apple roses for 35-45 minutes – they will smell divine!

Remove from oven and allow to cool for 5 minutes. Indulge – bloody lovely!

Tip…

As alternatives to the apricot jam, try 1) spreading room-temperature butter along each strip and then topping with drizzled honey or 2) for a festive version, use mincemeat – yum!

How easy…

Spectacularly and if you roll the pastry out onto lightly floured cling film, there’s hardly any clearing up!

Inspired by…

tiphero.com