Tuesday, April 6, 2010
Apple Tarte Tatin
For the topping
1. Allow the pastry to come back to room temperature. Remove the cores from the apples with an apple corer. Peel and cut them in half.
2. For the topping, put the butter and sugar into a large saucepan or deep fryer pan. Heat gently until melted. Cook, stirring now and then, until the mixture starts to caramelize and turn golden brown.
3. Take the pan off the heat and add the apple halves. Gently turn them over in the mixture until well coated, return to a high heat and cook, stirring gently now and then, for 10 minutes or until the sauce has thickened even more and the apples are golden brown.
4. Pack the apples tightly into the bottom of the tin, rounded-side down. Roll out the pastry on a lightly floured surface into a circle slightly larger than the top of the tin. Lift carefully on to the apples and tuck the edges down well around the fruit.
5. Bake in the preheated oven (220°C) for 20 minutes or until the pastry is golden brown.
6. Remove from the oven and leave to rest in the tin for 5 minutes so that the juices have time to set slightly; but do not leave longer or the caramel sauce and the apples will stick to the base of the tin and not to the tart.
7. Run a round-bladed knife around the edge of the pastry and carefully turn out the tart on to a plate. Leave to cool slightly. Serve warm with whipped cream.
Pâte Brisée (Shortcrust Pastry)
180g plain flour, sifted
Pinch of salt
100g chilled butter
2 tablespoons caster sugar
1 egg yolk, lightly beaten
1-2 tablespoons iced water
1. Sift the flour once more, together with the salt, into a large mixing bowl or on a clean work surface. Make a well in the centre.
2. Cut the chilled butter into pieces and add to the flour. Lightly rub the butter and the flour together with the tips of your fingers, lifting the mixture and letting it fall back down, until you have a fine, crumb-like mixture.
3. Add the caster sugar to the bowl and stir in with a fork, making sure it is evenly distributed throughout the mixture.
4. Mix the egg yolk with the water until well blended. Drizzle over the mixture while stirring continuously with a small, round-bladed knife.
5. Work swiftly yet lightly, continue to stir everything together until the mixture starts to stick together in little lumps.
6. Gently bring the small lumps of pastry together using the heel of the hand until they form a rough ball. The quicker you do this the better.
7. Knead briefly on a lightly floured surface until smooth. Wrap in clingfilm and chill for at least 1 hour