Thanks to my close friend Isabel, I am now able to make Tarte Tatin! Yay! The main obstacle was that I didn't have a skillet or pan that I could also put into the oven without the handle melting, so she very kindly gave me a beautiful Le Creuset omlette pan for christmas.
Its the same colour as Rick Steins set don't you know...
Plus now my collection of Le Creuset has officially started. I just need to lift some weights to be able to handle them!
This recipe is adapted from James Martin's Deserts. I know I use this book a lot, but I have a massive chef crush of SBJ (Sweet Baby James). Next chef crush book to try is Michele Roux Jnr...
Tarte Tatin
(adapted from James Martin)
Ingredients
150g Sugar
50g Butter
3 apples (preferably green)
300g Puff pastry
Flour for rolling
Method
1. Preheat the oven to 180C/
To make the caramel, melt the sugar in a pan, do not stir it just let it melt. It is done once it has turned into a deep brown syrup. Add the butter.
2. Peel and core the apples and slice them. Pour the caramel into your oven proof dish, and arrange the apples on top.
3. Roll out the pastry. Cut a circle just bigger than the pan you are using. Place the pastry on top of the apples and tuck it into the sides of the pan.
4. Cook for 20-25 minutes. Once cooked place a plate on top of the pan and carefully turn it over to turn out the tatin. Serve with vanilla ice cream or cream or custard, you choose!
Admittedly its not the prettiest of Tarte Tatin's but practice makes perfect!
It's a lovely tart tatin! Looks yummy.
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