Tart tatin

DSCF3208

Sometimes I randomly make puff pastry. BIG BATCHES of puff pastry and then shove it into my freezer until I decide to make something with it.

Unfortunately I  never cut it into smaller pieces and then have to defrost a mammoth block and use all of it in a week.

The reason why I defrosted some puff was for goats cheese caramelised onion, bacon AND sweet potato pasties. They was delicious not enough to use up the whole block of puff. Nothing seemed as easy as making an apple tart tatin out of the rest.

Make a caramel using butter and sugar. Peel, core and cut 8 apples in half. Arrange said apple over caramel and top with a layer of puff pastry. Bake, reduce a little sauce, whip some cream and done.

It does sound a little complicated! I swear it’s not. You can make this is little stages going about your business, or you can make it all in one go.

Easy as pieDSCF3212

Ingredients

  • 1 batch of puff pastry ( recipe soon, but in the meantime feel free to use your own or shop brought)
  • 8 apples  ( I used Apollo apples)
  • 150g sugar
  • 75g unsalted butter

Creme Chantilly

  • 200ml double cream
  • 35g vanilla caster sugar

Method

Make the caramel

This can be done in either a fry pan or a cake tin. If you are using a frying pan ensure that it can fit in the oven and is MADE to go in the oven as well.

If you are using a cake tin, line the bottom with a ring of greaseproof paper.

Put the 150g sugar in a medium sized pan. ( I always use a slightly bigger pan for caramel as when other ingredients are added it tends to rise/ bubble). Melt this down over a medium heat stirring with a wooden spoon until it has turned to a light caramel.

Switch the wooden spoon for a whisk and add in the butter, whisk together until it is completely mixed ( there should just be a smooth caramel sauce).DSCF3192 ( excuse the finger marks!)

If you are using a fry pan, take it off the heat and leave to the side to cool will you chop the apples, if you are using a cake tin pour the caramel carefully into the line cake tin.

Peel the apples cut them in half and core the middle then cut directly in half.

Arrange them over the caramel sauce so that they are semi -lying on top of the other.DSCF3190

Put this to one side and roll out your puff pastry. It should be very thin the same thickness of a coin. DSCF3194

Place this over your apples DSCF3199

Then push in the corners so that that apples are covered in a blanket of puff DSCF3198

Bake in the oven for 30 minutes at 180 . DSCF3200

When the tart tatin comes out of the oven there will be a lot of juice from the apples that have mixed with the caramel sauce. I took these ( waiting until the tatins had cooled slightly) placed them in a pan and reduced them until they thickened enough to coat the back of a spoon/

When  I turned out and served my tatin I drizzled over the caramel sauce. DSCF3210DSCF3209DSCF3206

Creme chantilly

Place all ingredients in a bowl and whisk together for a minute or so until peaks are formed. Dollop over warm tatin and devour!

DSCF3213

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s