rain_and_snow: (dark side = cookies)
Tarte Tatin.

A number of sources, in particular http://www.famousfrenchdesserts.com/tarte-tatin-recipes.html

I used 4 apples and made 8 nice small slices for a standard pie dish. I did slightly more than one layer of apple, and I think two or three good layers would have made for more pie, and more awesome.

CARAMEL
~80g butter
3tsp water
3/4 cup sugar (I had castor)


PIE
Butter base puff pastry. Indeed, I buy it frozen.

4 apples for 1 layer, so maybe 8 and 12 for 3 and 4 layers.
Apparently you're supposed to use Granny Smith, I don't eat them so don't have any going soft either. I had some royal gala and three golden delicious apples.
Citrus juice to keep the apple good while making caramel. Especially lime/lemon.


STEPS
Peel, core, slice apples. Mush them in lime juice so they stay looking fresh. Make a pretty pattern on the base of the dish. Remember you'll be turning it upside-down, so while the bottom ought to be pretty, the top doesn't count.
Make caramel using the sugar and water. Boil hard until the colour turns golden, swirling the pan rather than stirring.
Remove from the heat and stir in the butter.
Make sure it's a good consistency (maybe add some more water and boil a little longer).
Put the pie on a heat-proof surface, and pour over the caramel.
Bake for ~40 minutes on ~180'C.
Defrost the pastry/roll it out on the bench.
Cover the pie, and bake a further 20 minutes. (Or whenever the pastry is cooked and golden)
Turn the pie onto a serving dish.

FFD says to serve with creme fraiche. This sounds nice, but I'm used to using it for savouries. I think I'd go with mascarpone, vanilla cream, or straight up thickened cream.

It was EXCELLENT

Profile

rain_and_snow: (Default)
rain_and_snow

October 2016

S M T W T F S
      1
2345678
9101112131415
16171819202122
23242526272829
3031     

Syndicate

RSS Atom

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags

No cut tags