Thursday, 20 June 2013

Insanely quick dessert: Apple Tart Tatin

I know that I'm really behind on my recipes. 
I mean seriously, I'm on the case. I'm still on holiday mode, wishing that I was still at Disneyland Paris...Sigh. 
Anyways, there will be a whole post on Disney, I swear.
No really. Tomorrow. Ok maybe on the weekend. I will put it up (UPDATE: Totally posted) . I swear on my Queen of Hearts Crown I will! (I do have one. I'll have to post a photo of it at some point.) 
But just to keep you in the loop and keep you posted on my pastry classes here's the latest quick dessert. If you'd like to try other fun things to do with puff pastry check out this previous post

Tart Tatin is a french dish that has mixed background stories. But however it came about, its a dessert that can be made very quickly, that is if you have some puffy pastry in the freezer, if you'd like to make your own check out the recipe here. Also, it helps if you've got some fruit on the turn, apples or pears are great to use. 

·       55g sugar, (or enough to cover the bottom of the pan)
·       2 pink lady apples, peeled and cut into chunky bits
·       10g butter
·       Puff pastry (readymade or homemade)
·       Vanilla Ice Cream to serve

·       A frying pan with a metal handle (the pan is going in the oven
·       Chopping board
·       Fruit peeler
·       Sharp knife
·       Plate

1.    In a dry pan, place the sugar on a medium heat. Keep watching the sugar and don’t stir. Just give the pan a little shake now and then.
2.    Wait until the sugar just starts to turn brown. Once again watch this as it as it burns very quickly.
3.    Place your apples into the caramel and cook them out for about 5 minutes or until the apple juices are all cooked out. Since the juices are being extracted from the apples, this may spit at you, so be careful.
4.    Add the butter to apples and shake slightly to boil off. (Adding the butter will prevent the mixture from burning.)
5.    Take the pan off the heat and leave it to cool down. Preheat oven to 200c/400f/ Gas Mark 6.
6.    Whilst the apples are cooling down, roll out the puff pastry to about 3 mm thick, and cut a circle about the size of the pan plus an extra inch. Cut 2 slits into the pastry to let the steam escape whilst the pastry is cooking in the oven.
7.    Once the apples have completely cooled down, place the puff pastry on top of apples. Fold over an inch of your pastry towards the centre, this forms a thick pastry crust as well as provide some support for the tart.
8.    Put the tart into oven for about 15 minutes until golden and a little risen.
9.    Carefully with an oven cloth take out the pan out from the oven.
10.  With a serving plate at the ready, put your plate on top of the pan and flip. You should have the frying pan on top of the plate.

Before-My first attempt
11. Voilà! You have an apple tart tatin to eat! Serve hot with some ice cream.  

The next quick and easy dessert to try is bande aux fruit, however I've already made this dessert. I think the second one looks way more presentable. 

After-My second attempt woo!
So, there you go. Once again sorry for the quick post. It's been a weird week. I, hopefully, will be reporting with very good news. I wont tell you, as it will ruin the awesome surprise.
Bake on! (I'm clearly still in Princess Mode)

Bake On! Penny x
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