Thursday, 29 September 2011

Tarte Tatin

My family don't know what's hit them the last few days with the amount of food thats coming out of the kitchen! Mum just decided to do weight watchers to have her wedding bod in action but I think I'm definately ruining her life right now!!

This recipe is a take on the one that I learnt on the month course in The Dublin Cookery School. Wish I was back there now! This pastry recipe is pretty exact so don't go throwing in an extra 100grams here and there!!

For the pastry
250g flour
150g unsalted butter, cubed
(you can use normal salted butter here if you don't have unsalted but for baking unsalted is generally better)
1/2 tsp salt
2 level tbsp icing sugar
50ml cold water
1 egg yolk

Place the flour on a clean work surface. Make a well in the centre of it and add the butter,icing sugar, egg yolk and water. First mix everything together thats in the centre with your fingertips without mixing in the flour. Then bring in the flour and work it in with your fingertips, lifting the mixture upwards to allow air into it. When the ingredients are all mixed together bring it into a ball. Wrap in cling film and place in the fridge to rest for an hour or more.

Alternatively you can make the pastry in a food processor which is an easier option that you might like!! Put the flour, butter, icing sugar and salt in the food processor and pulse until the mixture is like breadcrumbs. With the processor on, add the egg yolk and a little water at a time until the pastry comes together. Wrap in cling film and place in the fridge for an hour or more to rest.

For the caramelised apples
85g unsalted butter
170g sugar
7-8 golden delicious or granny smith apples

Preheat the oven to 180C
Peel,core and slice the apples. If you are leaving them for more than a few minutes put them in a bowl of water and squeeze some lemon juice on them to stop them browning.

Melt the butter and sugar in a 9"/24cm diameter ovenproof frying pan to make a caramel. Swirl the butter and sugar around the pan gently to ensure an even light golden colour develops. NEVER TOUCH THE CARAMEL as it will be extremely hot. Add the apples from the centre in a fan shape to the outer edge, trying to leave no gaps. Keep the heat high but be careful not to burn the caramel when you put the apples on. Transfer the pan to the oven and cook for a further 10 minutes.

Remove the pan from the oven. Roll out the pastry to about 1/4" thick, making the pastry a bit bigger than the diameter of the pan. Place the pastry over the apples and fold back any excess pastry and tuck in at the rim of the pan. Return to the oven for about 20 minutes more or until the pastry is lightly golden.

Allow to cool for a few minutes after you remove it from the oven. Loosen the edges with a knife. Using a plate that is slightly larger than the pan, place this on top of the pan and quickly turn it upside down to remove the tart.

Serve with some nice vanilla ice cream or créme fraiche would also be yummy!

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