Thursday, February 28, 2013

Apple Tart Tatin

This has to be one of the best desserts I have made in a long time.   Not only was it delicious, but simple also.  Don't be afraid of this pastry recipe, it is practically foolproof.

Sweet Shortcrust Pastry

250g plain flour
100g cold butter, cubed
100g icing sugar
1 egg
1 egg yolk
A pinch of salt

Combine the dry ingredients,  then add to a food processor with the butter.  Process until fine.  Add the egg and yolk, and process until just combined.  Tip onto the bench, gently but quickly bring together with your hands and flatten into a disc.  Try to touch the pastry as little as possible.  Wrap in happy wrap and rest ib the fridge for at least 15 minutes.


Preheat oven to 180deg celcius.  Peel, core and quarter 4 granny smith (or other firm) apples.  Gently roll out the pastry on a floured surface,  and cut out around big enough to cover the your frypan.

Heat 60g of sugar over low heat in a very clean, medium sized ovenproof  frypan until coloured slightly around the edges. This should only take about two minutes.  Swirl the pan and cook gently for another minute or so until all the sugar is dissolved, and has coloured a little.  Add about 40g of butter, swirl the pan to combine, then place the apples carefully in the pan, rounded side down. 

Gently but quickly drape the pastry over the apples,  and very carefully tuck the edges in around the apples.

Bake for around 20 minutes, remove from the oven and let sit for five minutes.  Shake the pan gently to make sure the tart doesn't stick. You may need to separate the pastry from the pan edge with a knife.  Carefully flip onto a plate and serve with homemade custard.

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