Sunday, May 16, 2010

Iron Chef Dinner in June

Hi readers, are you interested in winning a Double Pass for 6 course dinner cooked by Iron Chefs Sakai and Chen?  The event will be on Sunday, 6 June 2010 in Sydney.

Click here to enter!

Competition ends on 21 May 2010.

Saturday, May 15, 2010

Brunetti Carlton - Melbourne

This tray of goodies was in Melbourne 3 hours ago, in a wonderful pasticceria in Carlton.  It was packed in a nice big red box, and it sat next to me on seat 3C on my flight to Sydney.!

Brunetti Carlton

194 - 204 Faraday Street, Carlton Vic 3053
ph: (03) 9347 2801

hours: Sunday – Thursday (6am – 11pm) Friday – Saturday (6am – Midnight)

Thursday, May 13, 2010

Tarte Tatin

I love tarts, pastries with pears and apples, and I've collected many recipes for Tarte Tatin, but I haven't bothered to make it until I came across this very easy recipe from Justin North's "French Lessons".  Over the past month, I've made this tart about 5 times, because it is that is now just something I whip up for a quick dessert!  It literally takes 30 minutes from start to finish...

 The interesting thing about this recipe, is instead of stewing the apples/pears in butter and sugar, you make a 'caramel powder', that you can make in advance and have in stock for the time that you would like to whip a tarte tatin.

Caramel Powder
This recipe makes 100g Caramel Powder.
I like to make a double batch of the recipe below, just to have it in stock.
Store in an airtight container for up to 3 weeks.

75g caster sugar
25g unsalted butter

  1. Line a baking try with greaseproof paper
  2. Put sugar in a heavy-based saucepan.  Heat gently until sugar is dissolved.
  3. Increase heat and bring to the boil, simmering to a medium caramel.
  4. Remove the pan from the heat and whisk in the butter.
  5. Pour the mixture to set onto the prepared tray.  
  6. Once set, break into pieces and process in a food processor until a fine caramel powder forms.

Tarte Tatin (serves 4)
1 sheet of Puff Pastry, defrosted
100g caramel powder
1 large pear/2 small apples, peeled and cut into wedges

  1. Preheat oven to 190°C
  2. Lightly butter a 18cm cake tin (don't use one with a removable base), or 4 individual smaller tins.
  3. Cover the bottom of the tin(s) with the caramel powder so that the base is completely covered.
  4. Arrange the apple/pear wedges in the prepared tin(s), leaving a 5mm gap around the edge.  
  5. Cut a circle(s) a little bigger than the cake tin and drape the pastry over the fruit, tucking the edges down the sides of the pan.
  6. Bake for 15-20 minutes until pastry is golden.
  7. To serve, place a plate on top of each tin and quickly invert it.
Note: Justin North's "French Lessons" is just fantastic.  I borrowed it from the library, and I'm now awaiting my own copy from The Book Depository. 

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